Enchiladas Michoacanas are a true taste of Mexico, specifically the beautiful state of Michoacán. Unlike other enchiladas, these aren’t smothered in a heavy sauce. Instead, they’re lightly fried and then topped with a vibrant mix of fresh ingredients. Think crumbled cheese, cool crema, and crisp lettuce. This gives them a lighter, fresher flavor that’s perfect for any time of year.
These enchiladas are known for their unique red chili sauce. It’s what sets them apart from other regional variations. The sauce isn’t cooked directly on the enchiladas but is often served on the side, allowing you to customize the level of spice. If you’re looking for other delicious Mexican-inspired dishes, check out our Pollo Loco recipe. My family loves them, and I’m excited to share my version of this classic recipe with you!
Why these Enchiladas Michoacanas are special
These enchiladas are special because they offer a lighter take on a classic dish. The combination of crispy tortillas, savory filling, and fresh toppings creates a delicious balance of textures and flavors. They’re also incredibly versatile. You can easily adjust the ingredients to suit your family’s preferences. For a fun twist, consider making a gender reveal cake using a similar flavor profile.
Ingredients
This recipe makes about 12 enchiladas, perfect for a family dinner. Feel free to adjust the ingredient amounts based on your needs. Looking for more ways to use ground beef? Check out our ground beef recipes for some inspiration!
For the Enchiladas
- 12 corn tortillas (I prefer the smaller size for easier rolling)
- 1 cup vegetable oil (for frying the tortillas)
- 1 pound ground beef or shredded chicken (you can also use pork or even lentils for a vegetarian option)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 1/2 cup crumbled queso fresco (Cotija or feta cheese also work well)
- 1/2 cup Michoacán-style red chili sauce (you can find this in some specialty stores, or make your own!)
For the Toppings
- 1 cup shredded lettuce
- 1/2 cup chopped white onion
- 1/2 cup Mexican crema (sour cream or Greek yogurt are good substitutes)
- 1/2 cup crumbled queso fresco
- Chopped cilantro, for garnish (optional, but I love the fresh flavor it adds!)
Making the Enchiladas Michoacanas
Now comes the fun part! Let’s get these enchiladas rolling! For another great make-ahead meal, try our Instant Pot Corned Beef and Cabbage.
Preparing the Filling
First, brown your chosen meat (beef, chicken, or pork) in a large skillet over medium heat. If using lentils, you can skip this browning step and just cook them according to package directions. Once the meat is cooked through, drain off any excess grease. Add the chopped onion and cook until softened, about 5 minutes. Then, stir in the minced garlic, cumin, oregano, salt, and pepper. Cook for another minute until fragrant.
Next, pour in the chicken broth and bring to a simmer. Reduce the heat to low and cook for about 10 minutes, or until the liquid has reduced slightly and the flavors have melded together. Stir in half of the crumbled queso fresco. This adds a nice cheesy flavor to the filling. Set the filling aside.
Frying the Tortillas
Heat the vegetable oil in a separate skillet over medium heat. You’ll know it’s ready when a small piece of tortilla sizzles when dropped in. Working with one tortilla at a time, carefully place it in the hot oil. Fry for just a few seconds per side, until softened and pliable but not crispy. You don’t want them to become hard. For tips on using tortillas in other dishes, try our white bean and salami toasts recipe. Remove the tortilla from the oil and place it on a plate lined with paper towels to drain any excess oil. Repeat with the remaining tortillas.
Assembling the Enchiladas
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Now, take a fried tortilla and place it flat on a plate. Spoon a generous amount of the meat filling down the center. Roll the tortilla tightly around the filling and place it seam-down in the prepared baking dish. Repeat this process with the remaining tortillas and filling until the baking dish is full.
Baking and Serving
Once all the enchiladas are assembled, sprinkle the remaining queso fresco over the top. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. Remove from the oven and let them rest for a few minutes before serving. Top with your favorite toppings (more on those below!) and enjoy! These are delicious served with a side of Mexican rice and refried beans. For more information on the health benefits of beans, check out this article on the healthiest beans and legumes.
Toppings and Variations
The toppings are where you can really get creative and personalize your Enchiladas Michoacanas! If you enjoy exploring different cuisines, our Just a Little Bite recipes offer a variety of flavors and options.
Traditional Toppings
Traditional toppings include crumbled queso fresco, which adds a salty, tangy bite. Mexican crema provides a cool and creamy contrast to the savory filling. If you can’t find Mexican crema, sour cream or Greek yogurt are good substitutes. A sprinkle of chopped white onion adds a bit of sharpness, while shredded lettuce brings a refreshing crunch. And for a final touch of freshness, I love to add a sprinkle of chopped cilantro.
Variations and Substitutions
Feel free to experiment with different fillings! Instead of ground beef or chicken, try shredded pork or even a vegetarian filling using lentils or mushrooms. You can also change up the cheese. Cotija or feta cheese are delicious alternatives to queso fresco. For a spicier kick, add a pinch of cayenne pepper to the filling or use a hotter chili sauce. You can even serve the chili sauce on the side, allowing everyone to customize their spice level. For a vegan version, use plant-based meat substitutes, vegan cheese, and a non-dairy crema or yogurt. The possibilities are endless! For those watching their calorie intake, this article on calculating daily calorie needs can be helpful.
Frequently Asked Questions
What are enchiladas locas?
Enchiladas locas, or “crazy enchiladas,” are typically covered in multiple sauces and a mountain of toppings. They often include a combination of red and green sauces, cheese, onions, crema, and sometimes even shredded chicken or other meats on top. Unlike Enchiladas Michoacanas, which focus on fresh toppings and a lighter approach, enchiladas locas are all about abundance and bold flavors.
How do Mexicans say enchiladas?
The Spanish pronunciation of “enchiladas” is roughly “en-chee-LAH-dahs,” with the emphasis on the third syllable. There might be slight regional variations in pronunciation throughout Mexico, just like with any language, but this is the most common way you’ll hear it.
What are enchiladas huastecas?
Enchiladas huastecas, from the Huasteca region of Mexico, are quite different from Enchiladas Michoacanas. They are often made with a unique filling that includes crumbled cheese and sometimes potatoes. The sauce is typically a vibrant red chili sauce, and they are often served unfolded rather than rolled.
How many calories are in enchiladas michoacanas?
One enchilada michoacana can have approximately 250-350 calories. This can change based on the ingredients you use, especially the type of meat and the amount of cheese. Portion size also plays a role, as does the amount of oil absorbed during frying.
Tips for the Best Enchiladas Michoacanas
Here are a few tips I’ve learned over the years that will help you make the best Enchiladas Michoacanas:
- Tortilla Trick: Warm your corn tortillas before frying them. This makes them more pliable and less likely to crack. My grandma taught me this trick, and it makes all the difference! You can warm them in a dry skillet, microwave, or even wrapped in a damp towel and heated in the oven.
- Don’t Overcrowd the Pan: When frying the tortillas, don’t overcrowd the pan. This will lower the oil temperature and result in soggy tortillas. Fry them in small batches for best results.
- Fresh is Best: Use the freshest ingredients you can find, especially for the toppings. The vibrant flavors of the lettuce, onion, and cilantro really shine.
- Make it Ahead: You can prepare the filling and even fry the tortillas a day ahead of time. This is a great time-saver, especially if you’re cooking for a crowd. Just store them separately in the refrigerator and assemble the enchiladas when you’re ready to bake.
- Family Fun: Get the kids involved! They can help with shredding the lettuce, crumbling the cheese, or even rolling the enchiladas (with supervision, of course). Cooking together is a wonderful way to create lasting memories.
Conclusion
Enchiladas Michoacanas are more than just a delicious meal; they’re a celebration of flavor and family. I hope this recipe brings as much joy to your kitchen as it does to mine. It’s a dish that’s perfect for a weeknight dinner, a special occasion, or any time you want to share a taste of Mexico with your loved ones. So gather your ingredients, put on some music, and get ready to create some delicious memories! Don’t be afraid to experiment and make this recipe your own. Happy cooking!