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Enchiladas Tultecas

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Makes 12 servings.

Skillet-cook these spicy tortillas until crispy, then add the delicious fixin's to make Enchiladas Tultecas.

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What You Need

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Make It

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  • Blend chiles and water in blender until smooth; strain. Brush onto one side of tortillas.
  • Heat 1 tsp. oil in large skillet on medium heat. Add 3 tortillas; cook 3 min. or just until tortillas start to turn crisp, turning occasionally. Repeat with remaining oil and tortillas; set aside.
  • Cook chorizo in large skillet on medium heat 8 min. or until lightly browned, stirring occasionally; drain. Add potatoes, carrots and garlic; cook 5 min. or until heated through, stirring frequently.
  • Place tortillas, guajillo-sides up, on platter; top with chorizo mixture and remaining ingredients.

Special Equipment Needed

How to Hydrate Chiles

Remove stems seeds from chiles; discard. Place chiles in small bowl. Add enough boiling water to completely cover chiles. Let stand 15 min. or until softened; drain. Use as directed.

Open-Face Enchiladas

These Northern Mexican enchiladas are served open-faced. Do not fold or roll the tortillas.


  • Makes 12 servings.

Nutritional Information

Serving Size Makes 12 servings.
Calories 290
Total fat 13g
Saturated fat 4g
Cholesterol 20mg
Sodium 360mg
Carbohydrate 34g
Dietary fiber 5g
Sugars 4g
Protein 10g
% Daily Value
Vitamin A 220 %DV
Vitamin C 15 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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