Enchilada Potosina is a unique enchilada variety from San Luis Potosí in Mexico, prepared by adding ancho peppers in the corn dough, filling it with cheese, closing the dough just like an empanada, and frying the concoction in hot oil until golden-brown in color.

Apart from cheese, some cooks like to add tomatoes and onions to the filling. These enchiladas are usually topped with avocado slices, chopped onions, or sour cream, while refried beans are the typical accompaniment to the dish.