Enchiladas

Serves 4 - 6

Prep time 35 minutes

Cooking time 20 minutes

Ingredients for enchiladas:

10 - 12 corn tortillas, 5” to 6” round, not the small street taco size

Oil; light olive oil, avocado or grape-seed oil to lightly fry tortillas

2 cups red chile or green chile sauce 

2 cups filling - options: queso fresco, shredded jack cheese, diced onions, cooked potatoes, shredded chicken or pork picadillo

Topping options: queso fresco, green onions, pickled red onions, cilantro, micro herbs, crema, avocado, Napa cabbage, black olives (a border favorite).

Preparation:

  1. Prepare the filling

  2. Pan fry the tortillas - this ensures they won’t break apart or shred when moistened

  3. Dip the tortillas into warm, red or green chile to coat evenly.

  4. Fill the “wet” tortillas and roll placing them seam side down in the baking dish.

  5. Place more chile sauce on top of the enchiladas before baking and sprinkle with shredded cheese.

  6. Place the platter in the oven at 350 degrees until all the cheese has melted, or the filling is hot, about 20 minutes.

  7. Add toppings/garnish when they come out of the oven and serve with Mexican Rice and shredded cabbage, onions, lettuce or microgreens, with a squeeze of fresh lime and crema.