Enchiladas

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  • 6 ounces of enchilada sauce per serving for enchiladas rojas or 6 ounces of mole sauce per serving for mole enchiladas
  • canola oil
  • 2 fajita-sized flour tortillas per serving or 3 corn tortillas per serving
  • 1/3 cup prepared filling per serving: chicken (boiled in chicken broth), ground beef (browned in advance), and/or veggies (bell peppers, carrots, onions, squash marinated in advance)
  • 1/3 ounce chopped green chile peppers per serving
  • 3 ounces shredded melty cheese per serving

Preheat oven to 350 degrees Fahrenheit.

Heat the sauce (enchilada or mole) over low heat.

Place canola oil into a frying pan and heat; fry each tortilla on both sides.

Coat one side of each tortilla with sauce.

Near one side of each enchilada, add filling and some cheese.

Roll enchiladas, place one-layer deep in pan, cover with sauce.

Sprinkle chopped green chiles over the top, followed by remaining cheese.

Bake for 35-40 minutes.

Preparation time: 60 minutes