Enchiladas Verdes - Green Chili
Yield
4 servingsPrep
10 minCook
10 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 4 | tablespoons |
vegetable oil
or lard |
|
| 1 | each |
garlic cloves
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 4 | cups |
green chili peppers
sauce |
|
| 1 | x |
salt
to taste |
*
|
| 2 | cups |
cheddar cheese
grated |
|
| ¼ | cup |
onions
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 6E+1 | ml |
vegetable oil
or lard |
|
| 1 | each |
garlic cloves
|
|
| 15 | ml |
all-purpose flour
|
|
| 946 | ml |
green chili peppers
sauce |
|
| 1 | x |
salt
to taste |
*
|
| 473 | ml |
cheddar cheese
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.
