These authentic Enchiladas Michoacanas are savory, easy to make, and picky-eater friendly. They are filled with either potato, cheese, or delicious shredded tofu filling that does not taste like tofu one bit. The enchilada sauce recipe was passed down from my grandma so it’s really special, simple, and authentic!
Authentic Enchiladas Michoacanas
There are so many different types of authentic Mexican enchiladas but these are my absolute favorite! My mom learned to make enchiladas Michoacanas from my grandma and has been making them for me since I was a little girl. They are very typical of the part of Mexico that we are from Purepero, Michoacán. However, that does not mean everyone makes them exactly the same! My aunts (mom’s sisters), all put their spin on them so the recipe will vary slightly even between family members.
I love these enchiladas because the sauce is super easy to make and is 100% authentic. The sauce is made with only 3 main ingredients and gives these vegan enchiladas the most authentic flavors. I recommend you make these the next time you’re craving some authentic vegan Mexican food because you’re sure to fall in love 🙂
What makes Enchiladas Michoacanas special?
Enchiladas Michoacanas are one of the best enchiladas in Mexico! Here are some of the characteristics that set them apart from the rest of the country:
- Red Sauce:
- The tortillas are typically dipped in a red sauce made from dried red chilies such as guajillo California, or ancho chilies, which gives them a bright red color and a distinctive flavor. The chilies are usually rehydrated, blended with garlic, and sometimes seasoned with spices like cumin or oregano.
- Filling:
- The filling can vary, but it often includes ingredients such as potato, queso fresco (a type of fresh cheese), onions, and sometimes a blend of mashed potato and cheese. Some versions may also include a protein like shredded chicken, although this can vary by personal or regional preference. I love making mine with shredded tofu, trust me on this one!
- Tortillas:
- Corn tortillas are the standard for this dish. They are first dipped in the red chili sauce and then lightly fried, which enhances their flavor and gives them a slightly crispy texture.
- Assembly and Toppings:
- The filled and rolled tortillas are usually arranged in a serving dish and can be topped with more queso fresco or queso seco, lettuce, tomatoes, onions, and sometimes a drizzle of crema (Mexican sour cream).
- Side Dishes:
- Enchiladas Michoacanas are commonly served with sides such as refried beans, fried potatoes, or a simple salad. This makes for a well-rounded and satisfying meal.
Tips & substitutes:
Tofu: I love using tofu for a high protein filling and because the way I make it fools meat-eaters all the time! I buy high-protein tofu because it is extra firm and there is no need to press it. However, you can also use mushrooms (shredded king oyster mushrooms would be the best!), mashed chickpeas, cheese, potatoes, shredded carrots, or even jackfruit if you want to keep it plant-based.
Dried Guajillo peppers: These are recommended for this recipe as they will make it the most flavorful and authentic. You can find these at any Mexican grocery store as well as larger well-known groceries like Safeway, Costco, and Foodmaxx. However, if you cannot find dried guajillos, dried California chilies will be the next best choice.
Vegetable broth: This is an important player in this recipe as it contributes to the overall flavor of the sauce. For the best result I recommend choosing the first option if possible:
- Water + Bouillon. I love using No Chicken base Better Than Bouillon but you can also use the vegan version of Knorr bouillon (powder). Knorr is actually what they typically use in Mexico.
- Vegetable broth. You would need to buy the packages of vegetable stock. The flavor varies depending on the brand/type of stock.
Tortillas: Corn tortillas are the best option for these enchiladas. Regular Guerrero-style tortillas work! I also like to use the corn tortillas from Trader Joe’s as they are thicker and made from yellow corn.
Enchiladas Michoacanas in 6 easy steps
Warning: It can get messy!
- Make the filling. Boil potatoes OR shred tofu and bake:
- For a high-protein option make it with tofu, chicken, or cheese.
- Prepare the Sauce:
- Rehydrate the dried red chilies by soaking them in hot water until soft. Blend the chilies with garlic and some of the soaking water or vegetable broth to create a smooth sauce. Season with salt and spices if desired.
- Dip the Tortillas:
- Dip each corn tortilla in the red chili sauce, ensuring it is well-coated.
- Fill the Tortillas:
- Add the filling to the center of each tortilla and roll them up.
- Fry the Tortillas:
- Lightly fry the tortilla in a hot skillet with a bit of oil until it is slightly crispy but still pliable.
- Roll and Serve:
- Place them on a serving dish. Top with additional cheese, onions, and any other desired toppings. Serve with sides such as refried beans and fried potatoes.
Cultural Significance
Enchiladas Michoacanas are more than just a delicious dish; they are a reflection of the culinary heritage of Michoacán, a state known for its rich food traditions and diverse flavors. The use of locally sourced ingredients and traditional cooking methods highlights the importance of preserving and celebrating regional Mexican cuisine. Whether enjoyed at a family gathering or a local festival, Enchiladas Michoacanas are a testament to the enduring appeal and versatility of Mexican culinary traditions.
More Delicious Vegan Mexican Recipes:
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Enchiladas Michoacanas
- Total Time: 35 minutes
- Yield: 15 enchiladas 1x
- Diet: Vegan
Description
These authentic Enchiladas Michoacanas are savory, easy to make, and picky-eater friendly. They are filled with potato, chicken, or a delicious shredded tofu filling that does not taste like tofu. The enchilada sauce recipe was passed down from my grandma so it’s really special, simple, and authentic!
Ingredients
Enchilada sauce:
- 8 guajillo peppers
- 2 garlic cloves
- 1 cup vegetable broth OR water used to soak guajillos
- Salt to taste
Filling:
Potato:
- 3–4 medium potatoes, boiled
- 1 tsp garlic powder
- 1 tsp onion powder
- salt to taste
or Tofu:
- 1 block tofu, shredded (see above for other options)
- ½ onion, diced
- 2 tbsp avocado oil
- 2 tbsp soy sauce or tamari (low sodium)
- ¼ cup nutritional yeast
- ½ tsp of cumin (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
Other ingredients:
- 15 corn tortillas
- Shredded lettuce
- Sliced tomatoes
- Sliced avocados
- Vegan cheese (optional)
- Salsa
Instructions
- Soak guajillo peppers in hot water for 3 hours or overnight.
- Once soaked, take off stems, and seeds, and rinse quickly.
- Add to a blender along with the vegetable broth, garlic, and salt. Blend until smooth. Pour into a shallow bowl and set aside.
Tofu option:
- Preheat the oven to 400 F. Prep a baking tray with parchment paper.
- Shred tofu, and add it to a baking tray along with the onions.
- In a small bowl, whisk together all filling ingredients (besides the onions and tofu), pour over tofu, and let marinate for 5-20 minutes.
- While it’s marinating, prep the veggies for the toppings.
- Shred tofu and add to a mixing bowl. Add soy sauce, and toss. Add oil, and toss. Add the spices, and toss one last time.
- Add marinaded shredded tofu to the baking tray. Spread it out evenly as much as possible so it bakes evenly
- Bake for 20-22 minutes. Check it every 7-10 minutes and toss it around so it cooks evenly.
Potato option:
- Set a pot of water to boil. Add potatoes and cook for 20 minutes or until they are softened.
- Let the potatoes cool off and then peel them. Use a potato masher to mash them well.
- Add salt, garlic powder, and onion powder. Add a few tablespoons of enchilada sauce if you’d like.
- Set aside.
Assemble Enchiladas:
- Turn on a griddle and heat up your tortillas. Place them in a tortilla warmer or a cloth to stay warm.
- Turn a large pan on medium-high heat and add a few tablespoons of oil.
- Dip each tortilla in the enchilada sauce. Flip to coat the tortilla on each side.
- Add a spoonful of filling and roll it up.
- Place the enchilada on the griddle/pan and cook for about 2-3 minutes on each side until slightly golden.
- Repeat steps 7 and 8 until all tortillas are made. Once they’re all prepped, add your toppings and enjoy!
- Prep Time: 15
- Cook Time: 20
- Category: Mains
- Method: Stove
- Cuisine: Mexican
Please modify this recipe to add chopped onion with the tofu. That’s what you show on the TikTok version and it’s missing here. Also, the marinade for the tofu is too thick as listed…had to add about a half cup of water to thin it out. Otherwise, everything smells so good. Can’t wait to cook this for my family.
Thanks for the feedback! Will edit 🙂
This was really good! Great marinade for tofu
Yay! glad you liked it 🙂
Some of the best enchiladas I’ve ever had! Wouldn’t even know they’re plant based.
Couldn’t believe the authenticity even being plant based it’s better than any other enchiladas recipe I’ve tried!
This recipe is definitely a family memory for me, thanks for the recipe!
The best enchiladas Ive ever made!
Anna absolutely killed this recipe!! She was so right about the tofu (just trust her!) I’ve never liked red enchiladas before but I do now!! I ended up seasoning my fiancé’s chicken ones the same way as the tofu and he loved them too! This recipe will 100% be apart of our dinner options! Thank you Anna❤️ Ps: I wish I could include a picture of how delicious my food looked😭💓