Sopa de Tortilla
Chiles Rellenos
Salsa & Guacamole
Enchiladas
Ceviche
Garlic Shrimp
Veracruz Red Snapper
Tinga
Flan
Chile con Carne
Quesadillas
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Chilaquiles
Home
Mexican
Recipes
by Annette Avila
Enchiladas
INGREDIENTS
1 Recipe Salsa (Blender
Style 6
Tortillas
¼ Cup Vegetable
Oil
1 Cup Cooked Chicken
¼ Cup Sour
Cream
1 Tbs Milk
¼ Cup Chopped
Onion
¼ Cup Monterey Jack Cheese
Shred chicken into thick pieces. Shred Cheese. Mix the sour cream with the milk until smooth and runny. Heat oil in frying pan. Fry tortillas lightly on each side until it starts to turn a golden brown and set aside on paper towels to drain. Remove most of the oil from the frying pan and add salsa. Simmer for 3 minutes. Add 1 fried tortilla into sauce. Cook in sauce for ½ minute each side. Remove tortilla onto plate. Place chicken shreds in middle of tortilla and fold in half. Continue the same with each tortilla staggering halfway over the one beneath. Pour remaining salsa over the tortillas. Sprinkle with shredded cheese and onion. Drizzle sour cream mixture on top.
ENCHILADAS VERDES
Follow above recipe replacing regular salsa recipe with salsa verde recipe.
