I have been eating Mexican Food, authentic, TexMex, Southeast and most all regional variations most of my life. I had not heard of Enchiladas Potosinas until about two months ago.
You make the masa dough for corn tortillas but you add paste made from dried chile anchos that have been soaked in hot water and put in a blender with salt and a little water. Make your favorite cooked salsa with tomatoes, serrano or jalapenos and garlic. Set aside and let it cool, after it cools mix in some crumbled queso fresco. You then make the tortilla rounds a little smaller than regular sized tortillas. Add the salsa and chesse mixture to the tortilla and fold in half and seal the edges. Cook on both sides then set aside to cool. You then fry the enchiladas in a little oil to crisp them up and heat through.
Serve them with refried beans and avocado slices or guacamole and topped with:
Crumbled queso fresco and onions,
Or mexican cream.