These Enchiladas Are All About the Toppings

Plate of enchiladas michoacanas, topped with potatoes, carrots, cheese, crema, salsa, lettuce, and jalapeños.
Enchiladas mean different things to different people. For some, they're fried, rolled tortillas filled with a delicious guiso, bathed in salsa, and topped with crema, lettuce, and crumbled queso. Tex-Mex style enchiladas are a baked, family-style affair heavy on the cheese. If you're from New Mexico, enchiladas are stacked (and of course, the salsa always features local chiles). We're here to talk about perhaps the most undersung style: enchiladas michoacanas. At first glance, they look almost inside-out: most of the good stuff is on the outside. Tortillas are dipped in salsa, fried, and possibly (not always) simply filled before being doubled over. Then come the toppings: spicy pan-fried potatoes and carrots, crumbled cheese, drizzled crema, a variety of salsas, shredded lettuce, and pickled jalapeños for that extra kick of spice. It may sound like a lot of work, but most of it can be prepped ahead and comes together quickly. Go ahead, screenshot the recipe below — we know you want to make these for dinner this week.
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