Enchiladas Sonorenses
Layers of fire-roasted flavor, stacked with love and topped with creamy tradition.
enchiladas-sonorenses

About this Recipe

A beautifully layered Sonoran-style vegetarian enchilada dish that transforms humble ingredients into bold, soulful flavor.

These stacked enchiladas highlight guajillo and arbol chiles in a rich, silky sauce layered between crispy homemade tortillas and fresh toppings. A comfort food classic reimagined for vegetarians.

Ingredients

Enchilada Sauce

  • 10 large guajillo chiles, seeded and rinsed under cold water

  • 2–3 arbol chiles, seeded and rinsed (optional, for heat)

  • ¼ large white or yellow onion

  • 2 garlic cloves

  • 1 medium tomato, quartered

  • 3 cups water

  • 1 tbsp chicken bouillon or 1 cube vegetarian bouillon

  • ½ tsp Mexican oregano

  • 1 tbsp olive oil

  • Salt and black pepper, to taste

Tortillas

  • 2 cups Maseca corn flour

  • 1 tsp baking powder

  • ½ tsp salt

  • 1¼ cups warm water (adjust as needed)

  • 1 small potato, cooked and mashed (optional)

Toppings

  • ½ medium white onion or scallions, finely chopped

  • ½ head romaine or iceberg lettuce, thinly shredded

  • 2 cups queso fresco, crumbled

  • ½ cup Mexican crema or sour cream

Instructions

Make the Enchilada Sauce

  1. In a medium pot, combine the onion, garlic, chiles, and water. Boil for 5 minutes, ensuring chiles are submerged.

  2. Add the tomato and cook for another 5 minutes. Remove from heat and let rest 10 minutes.

  3. Transfer the mixture to a blender. Add bouillon, oregano, and ½ cup of the chile water. Blend until smooth.

  4. In a skillet or pot, heat olive oil over medium-high. Add the chile sauce and cook at a soft boil for about 10 minutes, until it thickens slightly (not too dense).

  5. Season with salt and pepper to taste.

Prepare the Tortillas

  1. In a large bowl, mix masa harina, baking powder, and salt.

  2. Gradually add warm water, mixing by hand until a smooth, slightly moist dough forms. Add mashed potato if using.

  3. Divide dough into small balls (~1” thick). Press each between parchment using a tortilla press or rolling pin to ¼” thickness.

  4. Cook tortillas on a hot griddle or skillet for 30–60 seconds per side until brown spots appear and they puff slightly.

  5. In a large skillet, heat ½” of oil to 350°F. Fry tortillas 1–2 minutes per side until golden brown. Drain on paper towels.

Assemble the Enchiladas

  1. Dip a fried tortilla into the enchilada sauce, then place it on a plate.

  2. Add a layer of queso fresco and chopped onions.

  3. Repeat with another dipped tortilla and toppings, usually stacking 3 tortillas.

  4. Top with shredded lettuce and a drizzle of crema or sour cream. Serve warm.

Recipe Notes