Entree: Mexico – Tamaulipas, Gulf Coast Mexico – Enchiladas Huastecas

Serving Size: 4

Approximate Time

Prep 40 min

Cook 40 min

Total 1 hr 20 min

Ingredients

- 2 boneless skinless chicken breasts, approx. 1 lb (450 g), cooked and shredded
- 12 corn tortillas (6-inch)
- 8 oz (225 g) queso fresco, crumbled (or 8 oz/225 g Oaxaca cheese, shredded) 
- 2 tbsp (30 ml) vegetable oil, plus extra for frying tortillas
- 4 Roma tomatoes, about 1 lb (450 g)
- 3 dried guajillo chiles, stems removed and seeds discarded (about 12 g)
- 1 jalapeño or serrano chile, stem removed (optional for extra heat)
- 1 small white onion, roughly chopped (about 4 oz / 110 g)
- 3 garlic cloves
- 2 cups (480 ml) chicken broth
- 2 medium potatoes, peeled and diced, about 1 lb (450 g)
- 2 medium carrots, peeled and diced, about 6 oz (170 g)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) dried Mexican oregano
- 1/4 tsp (1 g) ground cumin
- 1 tsp (4 g) granulated sugar (to balance acidity)
- 1/2 cup (120 ml) Mexican crema or sour cream
- Fresh cilantro leaves for garnish
- 1/2 small white onion, finely chopped, for garnish (optional)
- Lime wedges for serving

Instructions

Short Description:
Corn tortillas filled with shredded chicken (or cheese), smothered in a spicy guajillo-tomato sauce and served with tender potatoes and carrots simmered in the same sauce for a hearty Gulf Coast meal.

Regional Notes:
This Huastecas version uses a bright, slightly smoky guajillo-tomato salsa and includes diced potatoes and carrots cooked in the sauce — a hallmark of Tamaulipas coastal home cooking where the vegetables accompany the enchiladas rather than being separate sides. It differs from central Mexican enchiladas by the specific chile blend and the inclusion of potatoes and carrots as part of the topping/serving.

1. Poach the chicken: place the chicken breasts in a saucepan and cover with 3 cups (720 ml) water or enough to submerge. Add a pinch of salt; bring to a simmer and cook 12–15 minutes until cooked through. Remove, let cool slightly, and shred. Reserve 1 cup (240 ml) of the cooking liquid and discard remainder (or use store-bought broth instead and skip poaching).
2. Toast and rehydrate chiles: heat a dry skillet over medium heat and lightly toast the guajillo chiles 10–20 seconds per side until fragrant (do not burn). Transfer to a bowl and cover with 1 cup (240 ml) hot water; let soak 15 minutes until softened. Drain, reserving soaking liquid.
3. Roast tomatoes and aromatics: on a comal or in a skillet, char the tomatoes, 1/2 of the chopped onion, and garlic cloves until blackened in spots, about 6–8 minutes. Transfer to a blender.
4. Make the sauce: add the softened guajillos, toasted tomatoes, garlic, 1/4 cup (60 ml) of the reserved chile soaking liquid, the jalapeño (if using), 1/2 tsp (2.5 ml) salt, oregano, cumin, and sugar to the blender. Puree until smooth, adding a little chicken broth if needed to reach a pourable but not watery consistency.
5. Cook potatoes and carrots in sauce base: heat 2 tbsp (30 ml) vegetable oil in a medium sauté pan over medium heat. Add the remaining chopped onion and cook until translucent, about 4 minutes. Pour in the blended sauce and 2 cups (480 ml) chicken broth; bring to a simmer. Add the diced potatoes and carrots, cover, and simmer 12–15 minutes until vegetables are tender. Taste and adjust salt.
6. Prepare tortillas: warm a skillet with 1–2 tbsp (15–30 ml) oil over medium-high. Lightly fry each tortilla 10–15 seconds per side just until pliable (do not crisp), draining on paper towels. Keep tortillas warm wrapped in a clean cloth.
7. Assemble enchiladas: spoon about 2 tbsp (30 ml) of the sauce from the pan onto the bottom of a shallow baking dish (an 8x8 inch or similar). Dip each warmed tortilla briefly into the sauce, place 2–3 tbsp (30–45 g) shredded chicken and a sprinkle of crumbled queso fresco (about 1–2 tbsp / 15–30 g) in the center, and roll tightly. Arrange enchiladas seam-side down in the dish.
8. Finish in oven: pour remaining sauce and vegetables (spooning some potatoes and carrots over the enchiladas) to generously cover them. Sprinkle additional queso fresco or shredded Oaxaca on top if desired. Bake in a preheated 375°F (190°C) oven 8–10 minutes until warmed through and cheese begins to soften. Alternatively, cover and warm on the stovetop over low heat 6–8 minutes.
9. Serve: drizzle crema or sour cream over the enchiladas, garnish with chopped onion and cilantro, and serve with lime wedges. Ensure each plate gets a portion of the simmered potatoes and carrots alongside or spooned over the enchiladas.
10. Leftovers: refrigerate covered up to 3 days. Reheat gently in oven or skillet to preserve texture.