Amá's carrot and potato sofrito enchiladas from Amá: A Modern Tex-Mex Kitchen (page 90) by Josef Centeno and Betty Hallock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lholtzman on October 16, 2025

    I love this recipe so much. I find it really comforting and it’s great for children. I use sunflower oil instead of avocado oil. Monterey Jack cheese works in place of queso fresco.

  • meggan on October 03, 2024

    I also thought this would be boring but it was good. That said, I am not sure why the sofrito was not inside the tortilla because that's where everyone ended up putting it.

  • Kduncan on December 28, 2020

    The fried tortillas were amazing, but I think the recipe calls for a bit too much queso. You really need the topping for everything to go together. I thought it was going to be boring, but we really enjoyed this. Also the tiny chopping paid off.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.