Salsa guajillo-dipped tortillas with roasted chicken and queso fresco (Enchiladas mineras) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 74) by Rick Martinez

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

Accompaniments: Pickled jalapeños with carrots (Chiles jalapeños en escabeche)

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

  • Eat Your Books

    Can substitute this book's "Corn flatbread made from ground corn (Tortillas de maíz)" for commercial corn tortillas.

  • CaptainPantsless on June 01, 2026

    Very tasty, very easy. The chicken was tender and flavorful, the veggies soft and seasoned all the way through, and salsa-dipped tortillas stuffed with cheese are guaranteed delicious.

  • SpatulaCity on January 07, 2025

    Delicious dish! I used boneless skinless thighs so may have missed out on extra flavor, but I do love avoiding the hassle of dealing with bones and flabby skin! I picked up fresh corn tortillas from a tortilleria and the quality was a real treat in this dish. I forgot to buy queso fresco or Cotija, so used a “Mexican blend” I had on hand. Not true to the original but it tasted so good!

  • kguddall on August 11, 2024

    Made the Enchiladas Mineras sauce. Fantastic! I would use 1 1/2 teaspoons of salt next time instead of two teaspoons. We grilled chicken to go with the enchiladas. I will use this enchilada sauce often. Very easy to put together.

  • rmardel on July 13, 2022

    The enchiladas are really the side dish here. The chicken cooked in the guajillo sauce is wonderfully moist and flavorful with just a hint of heat. I placed the chicken thighs in the oven to crisp the skin while I finished the enchiladas prior to serving. The enchiladas, chicken, and the vegetables which are also cooked the guajillo sauce make a complete meal. I subbed chayote squash for the potatoes, so there was perhaps more sauce than there would have been had I used the more absorbent potatoes.

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