EnchiladasMedium

San Luis Potosi Enchiladas

Name: San Luis Potosi Enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 12 Corn tortillas; 10 Cascabel chiles (guajillo seco); 200 g Fresh cheese; 4 tbsp Sour cream; 1 White onion; 2 cloves Garlic; 1 cup Lettuce picada; 1 Carrot rallada; 0.5 tsp Cumin; 0.5 tsp Oregano; 3 tbsp Vegetable oil; 1 tsp Salt

45 min (20 prep + 25 cook) Medium 4 servings San Luis Potosí

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: May 13, 2026

Enchiladas in cascabel chile sauce, San Luis Potosi style.

About this recipe

Enchiladas bathed in cascabel chile sauce, filled with cheese and onion, typical of San Luis Potosi. A dish with the toasted, slightly smoky flavour of the cascabel chile.

History & Origin

San Luis Potosi enchiladas are defined by their cascabel chile sauce. The cascabel is a small, round dried chile that rattles when shaken due to its loose seeds. This chile gives the enchiladas a toasted, earthy, slightly smoky flavour found nowhere else. They are served with lettuce, sour cream and pickled carrot, and are a weekend breakfast staple at the Mercado Hidalgo.

Estimated cost

$6.50

Total cost

$1.63

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

340

Calories

14g

Protein

32g

Carbohydrates

18g

Fat

Fiber

480mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Toast the cascabel chiles on a dry comal over medium heat, turning constantly until they puff up and darken (2-3 minutes). Soak in hot water for 15 minutes.
2
Blend the soaked chiles with garlic, cumin, oregano and a little soaking water. Strain and fry in hot oil, season with salt.
3
Pass the tortillas through hot oil to soften them. Dip in the cascabel sauce and fill with fresh cheese and chopped onion.
4
Roll up and place on the plate. Bathe with more sauce and top with shredded lettuce, sour cream, grated carrot and extra fresh cheese.