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Sonoran-Style Enchiladas


This is rarely found outside of Arizona.



  • 1 1/2 cups Masa Harina
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 to 4 tablespoons beaten egg
  • 1 cup water
  • Vegetable oil or lard


  • 1 recipe enchilada sauce
  • 3 ounces grated, mild Cheddar cheese mixed with 3 ounces grated Monterey jack cheese
  • 1/2 cup scallions, minced
  • 1/2 cup olives, minced or sliced
  • Lettuce, shredded
  • 1 ripe tomato, chopped


  1. Dough: Combine dry ingredients, then stir in the beaten egg, making sure it is well incorporated. Add water, a little at a time, until a medium dough is formed. It should not be particularly wet and should be worked no more than necessary.
  2. Divide the dough into 4 equal portions and roll into balls. Place 1 ball between wax paper and roll it out until it is about 5 to 6 inches in diameter and 1/4 inch, or slightly less, thick. Repeat the process with the remaining balls of dough.
  3. Heat a skillet over moderate to moderately-low heat. Add just enough oil to coat the bottom of the pan and pour off any excess. Cook the formed dough on one side until well browned, about 2 to 4 minutes, then remove it. Add a little more oil to the skillet and cook on the other side until the masa cake is just cooked through.
  4. Enchiladas: Heat oven to 350 degrees F. Place one fried masa cake on each of 4 oven-proof serving plates. Top with the sauce, then the cheese, and garnish with the scallions and olives.
  5. Heat the enchiladas until the cheese is melted and the sauce bubbles. Garnish with shredded lettuce and tomatoes.

Variation: Substitute your favorite chili or shredded beef, pork or poultry filling for the enchilada sauce, then proceed as instructed.


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