16 July, 2012

Mexican Enchiladas | Suncoast Seasons


Mexican Enchiladas ingredients
Makes 4 - 6 servings
1 (10-oz) pkg corn tortillas
2 to 3 Tbsp vegetable oil
1 (10-oz) can mild enchilada sauce, heated
12-oz shredded sharp Cheddar cheese
1 medium onion, chopped

For serving
2 cups shredded lettuce
2 cups diced tomatoes

2 oranges, sliced

In a skillet over Medium heat, soften tortillas in 2 Tbsp oil, adding more if needed. Dip tortillas in enchilada sauce; remove to oven-proof platter or baking dish.

Sprinkle each tortilla with cheese and onion; roll tortilla. Pour enchilada sauce over all. Cover with foil and heat at 300°F for twenty (20) minutes.

Serve with lettuce and tomatoes. If desired, add warmed enchilada sauce. Garnish with orange slices.

Gabe and Maggie C. contributed this recipe to Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 378.

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