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    Jefferson Adams
    Jefferson Adams

    By Jefferson Adams •

    Enchiladas Potosinas (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Easy to make, and yummy to eat, these enchiladas are more like quesadillas.

    Enchiladas Potosinas (Gluten-Free) - These tasty enchiladas are more like quesadillas. Photo: CC--Martha Silva
    Caption: These tasty enchiladas are more like quesadillas. Photo: CC--Martha Silva

    Celiac.com 11/22/2016 - These aren't enchiladas like you might be used to. These are typical of the cuisine of the cuisine of the state of San Luis Potosí, in central Mexico. They are more like quesadilas. Make them with fresh, home made tortillas if you can. Yum!

    Ingredients:

    • 1 dozen corn tortillas (or use fresh masa and make from scratch)
    • ¼ cup vegetable oil
    • 5 ounces of saltierra potosino cheese, or Mexican-style cheese like Manchego
    • 4 chiles chinos, or guajillo chiles
    • salsa verde, as desired
    • salt

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    Directions:
    Cook the red chiles, grind and strain them, taking care not to add too much water. The sauce should be a bit thick.

    The filling is prepared with grated cheese, cooked tomato, if desired, and a splash of salsa verde.

    Warm the small tortillas lightly in a frying pan, then add a little of the filling, and double them over like quesadillas, and cook them in the cast iron frying pan, taking care to turn them only once. If using fresh masa, form small tortillas, add a little of the filling, double them like quesadillas, and cook them on the comal or frying pan.

    Serve warm, with guacamole, refried beans, and chiles in vinegar. Top with red chile sauce as desired.


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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     

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