Vegetarian Enchiladas

Cuisine | : | Mexican |
Calories | : | 477 |
Type | : | Vegetarian |
Serving Size | : | 6 |
Course | : | Main |
Preparation Time | : | 45 Min |
INGREDIENTS
No | Ingredient | Quantity | Measure Type |
---|---|---|---|
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
Garnishing Instructions
Not Available
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
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