Sonoran Enchiladas - Arizona Milk Producers
Bake these Sonoran enchiladas for a classic and flavorful meal. This recipe uses real dairy for a melty, cheesy, and authentic finish.
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Cooking tools:
- Tortilla press
- Blender
- Fine-mesh sieve
- Stove
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Skillet
- Mixing bowl
- Measuring cup
- Kitchen towel
- Plate
Ingredients
- 2 cups corn masa
- 1 small/medium cooked & mashed gold potato, 8oz.
- 1 3/4 cup warm water or chicken broth
- Pinch salt
- 1/3 cup queso fresco
- 10 dried guajillo chiles
- 4 dried morita chiles
- 1/2 onion
- 2 roma tomatoes
- 2 small garlic cloves
- 2 tbsp tomato paste
- 2 cups chicken broth
- 2 tsp Mexican oregano
- 1 tsp sugar
- 2 tsp chicken bouillon
- 1 tbsp Shamrock Mexican Crema
- Shamrock Mexican Crema
- cilantro
- queso fresco
- Oaxaca cheese
- iceberg lettuce
- radish slices
- lime
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