Sonoran enchiladas (Enchiladas Sonorenses) are one of the most distinctive and least-known dishes in Mexican-American borderlands cooking. Thick corn masa pancakes are fried until golden brown and crispy, then smothered in red chile sauce and topped with queso fresco, green olives, scallions, and radishes. They’re a specialty of the Tucson–Sonora, Mexico region.
Some recipes for Sonoran enchiladas use corn tortillas as the base, which is a variation found in parts of Sonora, Mexico. The version native to the Tucson-Sonora borderlands region uses fried corn masa pancakes.
This recipe comes from my cookbook Taste of Tucson: Sonoran Style Recipes Inspired by the Rich Culture of Southern Arizona. The cookbook received Tucson’s UNESCO City of Gastronomy designation for preserving regional recipes.
What Are Sonoran Flat Enchiladas and How Are They Different?
Most enchilada recipes use corn tortillas as their base. Sonoran flat enchiladas use a masa pancake. Potato added to the masa adds some density that holds up under the weight of the sauce and toppings. The green olive garnish traces back to Spanish colonial influence in the region. Add a fried egg on top and it becomes one of the best breakfast dishes in the Southwest. Use my Chile Colorado con carne or tofu recipe, and/or add a fried egg for breakfast anytime.
Ingredients
- 2 cups prepared corn masa or masa harina prepared according to package directions
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 small potato (about 3 ounces) preferably Yukon Gold
- ½ cup shredded cheddar or Mexican-blend cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
For Serving
- Red Enchilada Sauce or Jackie's Easy Chile Colorado
- 2 cups Queso Fresco or other shredded white Mexican cheese
- ½ cup chopped green onions
- ¼ cup sliced green olives
- ¼ cup sliced radishes
- 4 eggs cooked over-easy optional
Instructions
- eel the potato, poke it several times with a fork and microwave for three minutes, or until soft. Let cool.
- Put the prepared masa in a bowl and mix in the salt and baking soda. Smash the potato and kneed into the masa mixture until smooth. Form the masa mixture into 8-10 balls the size of a medium egg. Place 1 ball between two pieces of wax paper and flatten to a ¼ inch thickness with a rolling pin. Repeat with the remaining balls.
- Heat the butter and the oil in a heavy skillet over medium heat. Fry the pancakes until golden brown, about 5 minutes on each side. Drain on paper towels.
- When ready to serve, place one or two masa pancakes on each serving plate and spoon warmed Chile Colorado or enchilada sauce over the top. Sprinkle with the cheese, green onions, and a few green olives and radish slices and serve.
Notes
It depends on the region. Some recipes from parts of Sonora, Mexico use corn tortillas as the base. But the version from the Tucson–Sonora borderlands, the one with deep roots in the historic restaurants and home kitchens of Southern Arizona, is made with a fat, fried corn masa pancake. The masa is mixed with potato, formed into rounds, and pan-fried until golden and crisp. It's a heartier, more substantial base than a tortilla, and it's what gives this dish its distinctive texture and identity. This is the version documented in my Taste of Tucson cookbook, recognized by Tucson's UNESCO City of Gastronomy program. What is the difference between flat enchiladas and regular enchiladas? Regular enchiladas are made by rolling corn tortillas around a filling and baking them in sauce. Flat enchiladas skip the rolling. In New Mexico, they're stacked tortillas; in Sonora, they're fried masa pancakes. The Sonoran version has a heartier, crispier base and a distinctly regional topping combination that includes green olives and radishes alongside the chile sauce and cheese. What chile sauce should I use for Sonoran enchiladas? A traditional red enchilada sauce or Chile Colorado works best. This recipe pairs especially well with Jackie's Chile Colorado con Carne, a rich Sonoran-style red chile sauce with cubed beef. For a vegetarian version, use a straight red enchilada sauce without meat. Can I make Sonoran flat enchiladas vegan or vegetarian? Yes! Simply omit the egg and use a plant-based cheese, or skip cheese entirely and lean into the sauce and vegetable toppings. The masa pancakes themselves are naturally vegan. The dish is hearty enough to be completely satisfying without any animal products. What is Tucson's connection to Sonoran food? Tucson, Arizona was designated a UNESCO Creative City of Gastronomy in 2015. It was the first city in the United States to receive that designation. Jackie Alpers' Taste of Tucson cookbook documents and celebrates these traditions. Can I make the masa pancakes ahead of time? Yes! Fry the masa pancakes up to a day ahead and store them in the refrigerator. Reheat them in a dry skillet or oven until crisp before topping and serving. The sauce and toppings should always be added fresh.
