{"id":49044,"date":"2026-09-24T16:01:58","date_gmt":"2026-09-24T16:01:58","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=49044"},"modified":"2026-09-24T18:41:12","modified_gmt":"2026-09-24T18:41:12","slug":"vivis-enchiladas-michoacanas-in-honor-of-her-abuelita","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/vivis-enchiladas-michoacanas-in-honor-of-her-abuelita\/","title":{"rendered":"Vivi\u2019s Enchiladas Michoacanas in Honor of Her Abuelita"},"content":{"rendered":"\n

Enchiladas Michoacanas \u2014 lovingly filled with chile-sauce-flavored queso fresco \u2014 are an all-time favorite family recipe that Vanessa \u201cVivi\u201d Vianey<\/a> makes regularly in honor of her Abuelita.<\/p>\n\n\n\n

Vivi, who cooks online at Vivi\u2019s Table<\/a> channel, cites her forever-loved and much-missed grandmother Elisa Abeja,<\/a> who lived to age 92, as inspiration for her love of cooking for family and friends and in her work as a caterer and recipe developer.<\/p>\n\n\n\n

Bold in flavor, affordably filling, and easy to make, these rust-red enchiladas soaked in a sauce made with three kinds of chile<\/a> \u2014 ancho, guajillo, and de arbol \u2014 are prepped in a style traditional to their family roots in Michoacan, Mexico. That\u2019s where Vivi\u2019s grandparents were born and lived before they moved to Chicago\u2019s Little Village neighborhood in the 1950s, where they had eight children and became community pillars.<\/p>\n\n\n

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\"Enchiladas
Vanessa “Vivi” Vianey and her mom, Oralia Abeja-Lara, are ready to sample their family recipe for enchiladas Michoacanas in honor of Hispanic Hertage Month.<\/figcaption><\/figure>\n<\/div>\n\n\n

One of those eight kids is Vivi\u2019s mother, Oralia Abeja-Lara, who today joins her daughter in the kitchen for this special recipe series in honor of Hispanic Heritage Month. Vivi was invited by Spanglish Asadero<\/a> spices and Familia Kitchen<\/a> to choose two of her all-time favorite meals to celebrate her family\u2019s Mexican heritage and cooking traditions.<\/p>\n\n\n\n

Of course Vivi picked her Abuelita’s family-famous enchiladas de queso. Her grandmother\u2019s legendary gorditas <\/a>with two types of fillings also made the cut. Making both dishes for this series served as an invitation for Vivi and her mom to spend a day together in the kitchen, chopping, frying and telling stories about Abuelita Elisa, may she rest in peace. A beautiful (and delicioso!) way to celebrate Hispanic Month, and exactly what Familia Kitchen is all about: Let’s cook our way home, together<\/em>.<\/p>\n\n\n

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\"Vivi
Vivi and Oralia seed and prep the dried chiles for their enchiladas Michoacanas family recipe.<\/figcaption><\/figure>\n<\/div>\n\n\n

How to Make Vivi\u2019s Abuela\u2019s Enchiladas Michoacanas<\/strong><\/p>\n\n\n\n

In their special step-by-step how-to video for this dish, Vivi and her mom, Oralia, show us how to make the enchilada sauce, lightly fry and dip the tortillas. and cook the potatoes and carrots side dish. \u201cNothing makes me feel closer to my grandparents than making the food we loved to eat together,\u201d says Vivi.<\/p>\n\n\n

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\"Ingredients
Vivi uses three kinds of chiles \u2014 chile de arbol, ancho and guajillo \u2014 to make enchiladas Michoacanas. And lots of garlic, she adds.<\/figcaption><\/figure>\n<\/div>\n\n\n

Familia Kitchen:<\/strong> Why did you choose to make enchiladas as an expression of your heritage for Hispanic Heritage Month?<\/p>\n\n\n\n

Vivi:<\/strong> Enchiladas are not just a favorite of mine, but a true Mexican staple. You see them served at every festival and street fair and without a doubt will always have a long line. Enchiladas are a type of comfort food because they include a combination of tortillas, a bold and savory salsa, and a fresh or melty cheese. <\/p>\n\n\n

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\"Vivi
Vivi shows how to carefully soak the tortillas in enchilada sauce without breaking the surface.<\/figcaption><\/figure>\n<\/div>\n\n\n

Familia Kitchen:<\/strong> Do you remember the first time you ever made this family dish?<\/p>\n\n\n\n

Vivi: I first made tortillas at home by myself, and I quickly learned there was a special technique to making sure the tortillas don\u2019t rip. I did what I usually did when I had questions about food and asked my grandmother, who flawlessly showed me how to lightly fry the tortilla first before dipping it into the sauce. And I\u2019ve continued to make them that way since. <\/p>\n\n\n

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\"Vivi
Vivi and her mom Oralia set up their enchiladas assembly line.<\/figcaption><\/figure>\n<\/div>\n\n\n

Familia Kitchen:<\/strong> How is your family\u2019s version of this traditional dish different and\/or better than any other version of enchiladas Michacanas?<\/p>\n\n\n\n

Vivi: I keep the recipe pretty simple and as authentic to [traditional] enchiladas Michoacanas as possible. That said, I love a bold and spicy red sauce, so I\u2019ll add an extra chile de arbol or two. <\/p>\n\n\n

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\"Abuelita
Abuelita Elisa Abeja is always in the kitchen, eternally inspiring Vivi and Oralia as daughter and mother show us how to make their family recipe for enchiladas Michoacanas.<\/figcaption><\/figure>\n<\/div>\n\n\n

Familia Kitchen:<\/strong> On what kinds of occasions and how often do you make this dish today for your family and friends?<\/p>\n\n\n\n

Vivi: My grandmother would make enchiladas for the community festival in Little Village called the August Fest, so I\u2019ve always connected this dish to community and celebratio. But I make enchiladas very often because of how simple and filling they are. I\u2019ll make a large batch of salsa roja to use for my eggs<\/a>, enchiladas and chilaquiles<\/a>. <\/p>\n\n\n

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\"Enchiladas
Ready to eat! Vivi and her mom Oralia proudly show off their finished enchiladas Michoacanas, made in honor of Hispanic Heritage Month.<\/figcaption><\/figure>\n<\/div>\n\n\n

Familia Kitchen:<\/strong> What does this dish mean to you personally and professionally, as you invite us into your Mexican heritage and love of cooking? <\/p>\n\n\n\n

Vivi: Enchiladas are a beloved food to me and to my culture. We have so many variations of meals with salsa, tortillas and a protein, and this is one of those that will have people coming back for seconds, thirds, fourths. Professionally, as a caterer, I feel a great deal of pride when I successfully serve these, especially to my family and friends. <\/p>\n\n\n\n

Thank you to Spanglish Asadero<\/a> spices for sponsoring this special Hispanic Heritage Month series featuring Vanesa \u201cVivi\u201d\u00a0Abeja, one of Familia Kitchen\u2019s favorite Mexican cooks.
<\/em>
Photography by: Ronit Bezalel<\/p>\n\n\n

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\n\t\t\t\t\"Vivi\u2019s\t\t\t\t
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\n\t \n\t \t\n \n <\/svg>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\t\t\t\t<\/figcaption>\n\t\t\t<\/figure>\n\t\t<\/div>\n\t\t\t\t
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Vivi\u2019s Enchiladas Michoacanas in Honor of Her Abuelita<\/h2>\n\n
\n \t\t \t\t\tRecipe by Vivi Vianey<\/span>\n \t\t\n
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  • <\/li>
  • <\/li>
  • <\/li>
  • <\/li>
  • <\/li><\/ul>5.0<\/small> from<\/small> 1<\/small> vote<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Mexican<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
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    <\/span>Servings<\/span>

    4<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    30<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    30<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

    \n \n\t\t\t

    Ingredients<\/h3>\n\t\t\t\t\t\t

    • For the Enchilada Sauce<\/strong><\/li>
    • <\/span>

      5<\/span> dried chile guajillo, stemmed and seeded<\/span><\/p><\/li>

    • <\/span>

      3<\/span> dried chile ancho, stemmed and seeded<\/span><\/p><\/li>

    • <\/span>

      3<\/span> dried chiles de arbol<\/span><\/p><\/li>

    • <\/span>

      \u00bc<\/span> white onion<\/span><\/p><\/li>

    • <\/span>

      3 to 4<\/span> cloves<\/span> garlic<\/span><\/p><\/li>

    • <\/span>

      1<\/span> Tbsp<\/span> chicken bouillon<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> dried oregano<\/span><\/p><\/li>

    • <\/span>

      3<\/span> cups<\/span> water<\/span><\/p><\/li>


    • For the Enchilada Filling and Garnishes<\/strong><\/li>
    • <\/span>

      12<\/span> corn tortillas<\/span><\/p><\/li>

    • <\/span>

      1<\/span> cup<\/span> queso fresco, crumbled<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> cup<\/span> white onion, finely diced<\/span><\/p><\/li>

    • <\/span>

      1\u00bd <\/span> cups<\/span> potatoes, peeled, cooked, diced<\/span><\/p><\/li>

    • <\/span>

      1\u00bd <\/span> cups<\/span> carrots, peeled, cooked, diced<\/span><\/p><\/li>

    • <\/span>

      1<\/span> head<\/span> romaine lettuce, chopped<\/span><\/p><\/li>

    • <\/span>

      2<\/span> tomatoes, sliced<\/span><\/p><\/li>

    • <\/span>

      olive oil, for frying (Vivi\u2019s Abuelita used corn oil)<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

      \n\t\t\t

      Directions<\/h3>\n\t\t\t
      • Make the Enchilada Sauce<\/strong><\/li>
      • Add the guajillo chiles, ancho chiles, chiles de \u00e1rbol, onion, garlic, chicken bouillon, dried oregano, and water to a blender. Blend until completely smooth.<\/li>
      • Strain the sauce through a fine-mesh strainer into a medium saucepan.<\/li>
      • Bring the sauce to a gentle simmer and cook for 5 minutes. Remove from heat and set aside.<\/li>
      • <\/strong>Prep the Enchiladas<\/strong><\/li>
      • In a small skillet, heat a thin layer of olive oil over medium heat. Lightly fry each tortilla for approximately 30 seconds per side, until just softened.<\/li>
      • Dip the tortilla into the warm enchilada sauce, making sure it is completely coated.<\/li>
      • Return the tortilla to the skillet and fry briefly on each side. Transfer to a plate and continue with the remaining tortillas.<\/li>
      • <\/strong>Make the Filling<\/strong><\/li>
      • In a small bowl, combine the crumbled queso fresco and diced white onion. Mix gently and set aside.<\/li>
      • Place approximately 2 Tbsp of the queso fresco mixture in a line at the center of each tortilla. Fold and roll the tortilla over the filling. Continue with the remaining tortillas.<\/li>
      • <\/strong>Make the Potatoes and Carrots<\/strong> Side Dish<\/li>
      • In a bowl, combine the diced cooked potatoes and carrots.<\/li>
      • Add 1 cup of the enchilada sauce and gently toss until the vegetables are evenly coated.<\/li>
      • <\/strong>To Serve<\/strong><\/li>
      • Arrange the enchiladas on a serving plate, alongside a large spoonful of saucy potatoes and carrots.<\/li>
      • Garnish with chopped romaine lettuce and sliced tomatoes. Serve immediately.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
        \n\t\t\t

        Notes<\/h3>\n\t\t\t
        • To make this dish healthier, Vivi uses olive oil to shallow fry the sauce-soaked tortillas. Her grandmother used corn oil. By the gallonful, reports Oralia.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t