Enchiladas Recipe | Simply Recipes

Ingredients

  • Grapeseed oil (or another high smoke-point oil such as peanut or canola oil)
  • 12 corn tortillas
  • 1 medium onion, chopped
  • 1 clove of garlic, minced
  • 1 cup of salsa (Mild prepared salsa or make your own using cooked or canned tomatoes, roasted green chiles, onions, cilantro, oil and vinegar. Do not use salsa made with fresh, uncooked tomatoes for this dish.)
  • 3 Tbsp of tomato paste
  • 1 cup water
  • + 6 more ingredients
    • 1 cup of canned crushed tomatoes (preferably fire roasted)
    • Olive oil
    • 1 lb of jack cheese, mild cheddar or longhorn or any mild yellow cheese, grated
    • A handful of cilantro
    • 1 cup of sour cream
    • Half a head of iceberg lettuce

Method 1 Preheat oven to 350 degrees F. 2 In a large fry pan at medium-high heat add 3 Tbsp of grapeseed oil. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another to...

View full recipe at SpringPad

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