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enchiladas de suelo on a white plate on top of a brown and red striped towel
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Enchiladas de Suelo

These enchiladas are a typical dish from the northern Mexican state of Sinaloa. They are open-faced, meaning they are not rolled, but instead the fillings are piled on top. They are filled with vegan chorizo, and veggies then topped with a smoky chile ancho sauce.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 578kcal
Author Dora S.


Tofu Queso Fresco

  • 1 pkg. Extra Firm Tofu (14oz.)
  • 1-2 tsp. Salt
  • 2 tbsp. Nutritional yeast
  • 1 tsp. Garlic powder
  • 1 tbsp. Apple Cider vinegar
  • ½ Lime juiced


  • 5 Chiles ancho destemmed, deseeded
  • 1 clove Garlic
  • ¼ White onion
  • ½ tsp. Oregano
  • ¼ tsp. Cumin
  • 1 tsp. White vinegar
  • 1.5 cups Chile water, leftover from cooking


  • 2 cups Diced zucchini
  • 12 oz. Soy Chorizo
  • 1 cup Vegetable oil
  • 12 Tortillas
  • 1 cup Tofu Queso fresco
  • 2 cups Shredded lettuce
  • 4 Radishes sliced
  • 1 Avocado sliced


  • To make the queso fresco: Press tofu for 30 min. Crumble tofu into a bowl and add the salt, nutritional yeast, lime juice, and garlic powder. Using your hand mix well. Let sit overnight.
  • To make the sauce: bring a medium pot, filled with water, to a boil. Add zucchini and let cook for 2-3 minutes or until it’s slightly tender. Remove the zucchini with a strainer, and set aside.
  • In the same boiling water drop the chiles and simmer slowly for 7 minutes. Strain the chiles, but save 1.5 cups of the chile water.
  • Place the soaked chiles, onion, garlic, cumin, oregano, white vinegar, and chile water in the blender. Process until smooth. Season to taste with salt. Set aside.
  • To make the enchiladas: heat a large sauté pan to medium heat and add the chorizo, cook stirring often for 4-5 minutes until the chorizo is golden brown. Remove the chorizo from the pan and set it aside.
  • Heat the pan you cooked the chorizo in, to low heat, and pour in the enchilada sauce. Bring to a simmer and turn off.
  • Heat the vegetable oil in a separate sauté pan to 350°F. Dip one of the tortillas in the enchilada sauce, make sure both sides are covered in sauce. Take this tortilla and drop it in the oil. Almost immediately flip the tortilla, then quickly remove it from the oil. Place it on the plate. (You must do this quickly or the tortilla will get soggy and fall apart). Repeat this process with the rest of the tortillas.
  • To assemble the enchiladas: top the tortillas with the chorizo, add the cooked zucchini, shredded, lettuce, sliced radishes, queso fresco, and avocado. Serve immediately.


You can also top your enchiladas with chopped tomatoes, pickled red onion, cooked potatoes, and vegan crema. If you don’t do soy you can use your favorite vegan cheese or you can make this vegan macadamia nut queso fresco. To make this oil free, simmer the sauce for 5 minutes after blending, then dip the tortillas in the warm sauce and continue with your toppings.


Serving: 3enchiladas | Calories: 578kcal | Carbohydrates: 99g | Protein: 31g | Fat: 28g | Saturated Fat: 4g | Sodium: 1756mg | Potassium: 2040mg | Fiber: 29g | Sugar: 25g | Vitamin A: 11986IU | Vitamin C: 35mg | Calcium: 260mg | Iron: 10mg