Vegetarian Enchiladas INGREDIENTS Ingredients 1 Vegetable oil 1 Cup 2 Dried chile de arbol peppers 6 3 Green onion 1/2 Cup 4 Cream 1 Cup 5 Lettuce 1 Cup 6 1 Teaspoon 7 Water 3/4 Cup 8 Garlic 1 Clove 9 Corn tortillas 18 10 Crumbled queso fresco 3 Cup 11 Tomato 2 Recipe Details: This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authen Cooking Instructions: Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside. Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a p Serving Instructions: Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful
Posted on: Thu, 20 Mar 2014 15:28:42 +0000
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