Authentic home cooking from Mexico, with US measurements.

Originally published on Cookpad Mexico as Enchiladas rojas con picadillo de verduras🍴

Red Enchiladas with Vegetable Picadillo

Name: Red Enchiladas with Vegetable Picadillo
Total time: 5400 s
Yield: Serves 4 servings
Ingredients: 3 medium potatoes; 3 medium carrots; 3 medium zucchini; 3 spinach leaves; 1/2 tablespoon salt; 10 tomatoes; 5 guajillo chiles; 1 cup water (240 ml); 2 garlic cloves; 12 corn tortillas; 1/2 pound ground beef (about 225 grams); 8 celery leaves; 1 onion; 1/2 pound Oaxaca cheese (about 225 grams)

Abigail Comonfort @cook_28308284

Oaxaca De Juárez

Red Enchiladas with Vegetable Picadillo

Abigail Comonfort @cook_28308284

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Ingredients

1 hour 30 minutes

Serves 4 servings

for the vegetable picadillo
3medium potatoes
3medium carrots
3medium zucchini
3spinach leaves
1/2 tablespoonsalt
for the sauce
10tomatoes
5guajillo chiles
1 cupwater (240 ml)
2garlic cloves
for filling and serving
12corn tortillas
1/2 poundground beef (about 225 grams)
8celery leaves
1onion
1/2 poundOaxaca cheese (about 225 grams)

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Steps

1 hour 30 minutes

1

Prepare all the ingredients: Cut the carrots, zucchini, and potatoes into cubes (soak the potatoes in water). Finely dice the onion. Slice the spinach and celery leaves into thin strips. Peel the garlic cloves and clean the guajillo chiles.
2

In cold water, add the carrots, zucchini, and potatoes, along with 1/2 tablespoon of salt.
3

Bring to a boil over high heat, then reduce to low and cook for 15 minutes.
4

Once the vegetables are cooked, drain the water.
5

In boiling water, add the tomatoes and guajillo chiles and cook until softened.
6

Place the tomatoes, guajillo chiles, garlic cloves, and 1 cup of water in a blender.
7

Blend until smooth, then strain the sauce.
8

Heat a little oil in a pot and fry the sauce. Add salt to taste and cook for 15 minutes.
9

In a skillet, sauté the spinach, then add the carrot, zucchini, and potato.
10

Add 2 or 3 tablespoons of the sauce and mix well.
11

In another skillet, cook the ground beef (add a little salt if desired).
12

In a skillet, fry the tortillas. Drain them on paper towels.
13

Once everything is ready, dip the tortillas in the sauce and place them on a plate.
14

Add some ground beef and chopped onion, then fold the tortillas.
15

Transfer to a plate and top with some Oaxaca cheese, celery, and the vegetable picadillo.
16

Your delicious red enchiladas with vegetable picadillo are ready to serve!

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Abigail Comonfort @cook_28308284

Published in the US on August 10, 2025 14:01

Oaxaca De Juárez

soy estudiante de la UTVCO, y siempre me llamo la atención el cocinar, ya que me inspiran las personas que lo hacen, pues me gusta probar, hacer y crear : )