Street-Style Chile Enchiladas
To experience authentic street-style food from West Central Mexico, serve these rustic enchiladas, that feature corn tortillas bathed in enchilada sauce and topped with crumbled cheese, shredded lettuce and fried zucchini.
Ingredients
1 jar (17.5 ounces) prepared enchilada sauce
0.25 cup vegetable oil
1 small zucchini cut in 2-inch strips (about 1 cup)
12 (6-inch) corn tortilla
0.5 cup crumbled queso añejo or freshly grated parmesan cheese
0.25 cup vegetable oil
1 small zucchini cut in 2-inch strips (about 1 cup)
12 (6-inch) corn tortilla
0.5 cup crumbled queso añejo or freshly grated parmesan cheese
Instructions
Pour 1 1/2 cups enchilada sauce into a shallow dish and set it aside. Heat 1 tablespoon oil in a 12-inch skillet over medium heat. Add the zucchini and cook until it's tender-crisp. Stir the remaining enchilada sauce in the skillet.
Dip the tortillas in the reserved enchilada sauce to coat.
Heat 1 tablespoon oil in another 12-inch skillet. Add 3 tortillas, overlapping as little as possible. Cook for 1 minute, turning once. Fold the tortillas in half and place on 1 plate. Repeat with the remaining oil and tortillas, placing them on 3 more plates.
Sprinkle the tortillas with crumbled queso anejo or freshly grated Parmesan cheese, if desired. Top with the zucchini mixture and thinly shredded lettuce, if desired.
Dip the tortillas in the reserved enchilada sauce to coat.
Heat 1 tablespoon oil in another 12-inch skillet. Add 3 tortillas, overlapping as little as possible. Cook for 1 minute, turning once. Fold the tortillas in half and place on 1 plate. Repeat with the remaining oil and tortillas, placing them on 3 more plates.
Sprinkle the tortillas with crumbled queso anejo or freshly grated Parmesan cheese, if desired. Top with the zucchini mixture and thinly shredded lettuce, if desired.
Street-Style Chile Enchiladas
To experience authentic street-style food from West Central Mexico, serve these rustic enchiladas, that feature corn tortillas bathed in enchilada sauce and topped with crumbled cheese,...
Directions
Print
Pour 1 1/2 cups enchilada sauce into a shallow dish and set it aside. Heat 1 tablespoon oil in a 12-inch skillet over medium heat. Add the zucchini and cook until it's tender-crisp. Stir the remaining enchilada sauce in the skillet.
Dip the tortillas in the reserved enchilada sauce to coat.
Heat 1 tablespoon oil in another 12-inch skillet. Add 3 tortillas, overlapping as little as possible. Cook for 1 minute, turning once. Fold the tortillas in half and place on 1 plate. Repeat with the remaining oil and tortillas, placing them on 3 more plates.
Sprinkle the tortillas with crumbled queso anejo or freshly grated Parmesan cheese, if desired. Top with the zucchini mixture and thinly shredded lettuce, if desired.
Ingredients
1 jar (17.5 ounces) prepared enchilada sauce
0.25 cup vegetable oil
1 small zucchini cut in 2-inch strips (about 1 cup)
12 (6-inch) corn tortilla
0.5 cup crumbled queso añejo or freshly grated parmesan cheese
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