Enchiladas Verdes (Green Enchiladas)
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 4 | tablespoons |
vegetable oil
or lard |
|
| 1Clove |
garlic
|
*
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 4 | cups |
chili sauce
green |
|
| 1 | each |
salt
to taste |
*
|
| 2 | cups |
cheddar cheese
or jack, grated |
|
| ¼ | cup |
onions
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 6E+1 | ml |
vegetable oil
or lard |
|
|
garlic
|
*
|
||
| 15 | ml |
all-purpose flour
|
|
| 946 | ml |
chili sauce
green |
|
| 1 | each |
salt
to taste |
*
|
| 473 | ml |
cheddar cheese
or jack, grated |
|
| 59 | ml |
onions
minced |
|
Directions
Fry tortillas in fat to soften. Heat garlic in oil then discard garlic.
Blend flour into oil. Stir in green chili sauce and heat thoroughly. If mixture is too thick, add water.
Add salt to taste. Layer tortillas with sauce, minced onion and cheese on oven-proof plates.
Sprinkle cheese on top.
Use 3 tortillas for each serving. Place in oven to allow cheese to melt.
