A stack of these crispy flat enchiladas sonorenses creates the perfect setting for a Mexican-inspired meal. These Sonora-style enchiladas feature multiple layers of corn tortillas smothered in a spicy enchilada sauce and garnished with spring onions and queso fresco.
Enchiladas sonorenses or flat enchiladas are a traditional Mexican dish originating in the Sonora state of Mexico. They are basically stacks of fried corn tortillas stuffed with green onions and cheese in between.
Before layering, each flat enchilada is covered in a savory sauce to give it a hot and flavorful kick.
As a final touch, the dish is finished off with some shredded lettuce and more crumbled queso fresco on top.
The combination of fried corn tortillas, homemade enchilada sauce, and tangy queso fresco creates the perfect texture and flavor to enjoy with a side of arroz rojo (Mexican rice) or refried beans.
Ingredients
- Masa harina: Corn tortillas with masa is the traditional way to make sonoran enchiladas. Make sure to use masa harina and not cornmeal.
- Water: Use lukewarm water to bind the masa and make it easier to work with.
- Salt: Enhances the natural flavor of masa.
- Oil: Any neutral-flavored oil for frying.
- Guajillo peppers: Mellow and sweet, guajillo peppers add a smoky flavor to the sauce.
- Chicken bouillon: Adds a lot of umami flavor.
- Oregano: For a nice peppery and earthy flavor.
- Seasonings: Use fresh garlic and onion for the best results. Add some salt to highlight all the good flavors.
For toppings:
- Queso fresco: This crumbly, mild Mexican cheese gives enchiladas sonorenses a creamy flavor and bite. If you can’t find one, use mild feta instead.
- Onions: You will need green onions, also known as spring onions, for garnishing and filling between layers.
- Lettuce: Finely shredded lettuce for garnish.
How To Make Enchiladas Sonorenses
Make the salsa
Remove the stems of chile guajillo, cut the peppers half longwise, and discard seeds and membranes.
Place chilies in a bowl and cover them with hot water. Allow soaking for 10 minutes or until chilies are nicely soft.
Top Tip: If you want a depth of flavor, you can lightly toast the chilies in a griddle or cast iron skillet before soaking them!
Drain chilies and add them to a blender along with onion, garlic cloves, oregano, chicken bouillon, and 1 1/2 cups of water. Blend until you’ll have a smooth sauce.
Heat two tablespoons of oil in a cooking pan over medium heat. Place a strainer over the pan and carefully add the guajillo enchilada sauce.
Season with salt and bring to a simmer and cook until the salsa has a dense consistency that will coat the back of a spoon.
Adjust seasonings to taste and turn off the heat. Keep the sauce hot until needed.
Make the tortillas
Heat about 1/2-inch oil in a large frying pan over medium heat.
Mix masa harina, salt, and water in a bowl and knead until you’ll have a smooth dough that resembles play dough.
Divide the dough into 16 portions and roll each one into a ball.
Using a tortilla press or a heavy dish, press a dough ball between two plastic sheets to make a thin tortilla.
Take the tortilla and peel the sheet on top. Place the peeled side on the palm of your hand and remove the other sheet.
Carefully add the raw tortilla into the hot oil and baste with hot oil on top so it will slightly cook.
When you notice the tortilla is slightly browned on the side with direct contact with the pan, flip it and cook on the other side.
Keep frying the tortilla until nicely golden and slightly crispy (it will be softer in the middle, but that’s ok).
Remove the tortilla from the oil and place it on a rack or on a plate lined with kitchen paper towels to remove excess oil. Keep making and frying tortillas in small batches until all dough is used.
Assemble the sonoran enchiladas
Quickly dip a tortilla in the hot enchilada sauce.
Place it flat on a serving plate, layer it with chopped spring onions, and generously sprinkle it with cheese.
Place another coated tortilla on top and repeat the layers until you’ll have a stack of 3 or 4 tortillas (depending on how many you’d like to serve to each person).
As you place the last tortilla, add first some shredded lettuce then top with onions and cheese.
Repeat the steps to make all servings and enjoy your enchiladas sonorenses immediately.
Recipe Notes
- Soak the chilies in hot water for 10 minutes before blending for a smoother and more flavorful enchilada sauce.
- The enchiladas sonorenses recipe gets even easier if you have made my red enchilada sauce before and have some on hand!
- Prepare the enchilada sauce a few days in advance. I promise it will taste ten times better!
- Leave some seeds in the sauce to make it spicier or mix in some chili powder.
- During frying, baste the tortillas with hot oil on top to cook them faster and make them crispier.
- Make the enchiladas sonorenses more fulfilling by stuffing also some shredded chicken.
How Serve Flat Enchilada
- A cup of fragrant and fluffy Mexican red rice or arroz rojo goes nicely with these spicy flat enchiladas.
- Whip up some creamy and rich frijoles refritos (refried beans) to pair with this flavorful dish
- Add some chorizo to the refried beans or make frijoles puercos to create a hearty side dish.
- Tender and buttery arroz a la mantequilla is best to absorb all the flavors of the flat enchilada.
To elevate your enchiladas dining experience, discover what to serve with enchiladas to truly craft a satisfying and balanced meal!
How To Store & Reheat
A stack of delicious flat enchiladas sonorenses is best served and eaten right after assembly. But you can store the ingredients separately:
Enchilada sauce can be made ahead of time. Store it in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. You can easily reheat it in a saucepan until warm enough.
It’s best to serve fried tortillas with the sauce fresh from the pan. But leftover tortillas can be stored in a resealable bag and refrigerated for up to 5 days. Reheat in an oven or air fryer at 350ºF/175°C to get it nice and crispy again.
More Enchiladas Recipes
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Enchiladas Sonorenses (flat enchilada)
Ingredients
- 3 cups masa harina
- 2 cups lukewarm water
- 1 tsp salt
- Oil for frying
For the sauce
- 10 large guajillo peppers
- 1 small onion (cut into chunks)
- 2 garlic cloves (peeled)
- 1 cube chicken bouillon
- 1 tsp oregano
- salt (to taste)
Toppings:
- 2 cups crumbled queso fresco (or any fresh cheese you prefer)
- 4-5 spring onions (chopped)
- 2 cups shredded lettuce
Instructions
Make the enchilada sauce
- Remove the stems and cut the chilies half longwise. Discard seeds and membranes.
- Place chilies in a bowl and cover them with hot water. Allow soaking for 10 minutes or until chilies are nicely soft.
- Drain chilies and add them to a blender along with onion, garlic cloves, chicken bouillon, oregano, and 2 cups of water. Blend until you’ll have a smooth sauce.
- Heat two tablespoons of oil in a cooking pan over medium heat.
- Carefully, strain the enchilada sauce into the pan.
- Bring to a simmer and cook until the sauce has a dense consistency that will coat the back of a spoon.
- Adjust salt to taste and turn off the heat. Keep the sauce hot until needed.
Make the tortillas
- Heat about ½-inch oil in a large frying pan over medium heat.
- Mix masa harina, salt, and water in a bowl and knead until you’ll have a smooth dough that resembles play dough.
- Divide the dough into 16 portions and roll each one into a ball.
- Using a tortilla press or a heavy dish, press a dough ball between two plastic sheets to make a thin tortilla.
- Take the tortilla and peel the sheet on top. Place the peeled side on the palm of your hand and remove the other sheet.
- Carefully add the raw tortilla into the hot oil and baste with hot oil on top so it will slightly cook.
- When you notice the tortilla is slightly browned on the side with direct contact with the pan, flip it and cook on the other side.
- Keep frying the tortilla until nicely golden and slightly crispy.
- Remove the tortilla from the oil and place it on a rack or on a plate lined with kitchen paper towels to remove excess oil.
- Keep making and frying tortillas in small batches until all dough is used.
Assemble
- Quickly dip a tortilla in the hot enchilada sauce.
- Place it flat on a serving plate, layer it with chopped spring onions, and generously sprinkle it with cheese.
- Place another coated tortilla on top and repeat the layers until you’ll have a stack of 3 or 4 tortillas (is up to you).
- As you place the last tortilla, add first some shredded lettuce then top with onions and cheese.
- Repeat the steps to make all servings and enjoy immediately.
Notes
- Soak the chilies in hot water for 10 minutes before blending for a smoother sauce.
- You can make the enchilada sauce a few days in advance.
- During frying, baste the tortillas with hot oil on top to cook them faster and make them crispier.
Enchiladas sonorense son mi receta favorita, asà es como me enseñó a hacerlas mi mamá y asà las hago yo también. A veces les pongo pollo deshebrado también y mis hijos las adoran!