Tasty and pretty easy. Instead of recipe below, I combined a quarter or more of a can of government pork with taco seasoning and chopped onion and mex-blend cheese.
I softened the small corn tortillas in a cast iron pan with a tablespoon of oil.
I made the enchilada sauce with a can of tomato sauce plus the juice from the canned pork.
I poured a bit of cream on top and sprinkled more cheese. Baked at 350 in 10″ round glass baking dish.
Made 9.
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- 4 c enchilada sauce
- veg oil for frying
- 24 small corn tortillas
- 3 c shredded monterey jack cheese
- other ingredients: seasoned cooked ground beef, cooked chicken, cooked shredded pork, sliced roasted chiles or red peppers, roasted vegetables (optional)
- 1/2 c crumbled queso fresco (garnish)
- 1/2 c chopped red or green onion (garnish)
- 1/2 c chopped cilantro (garnish)
- lime wedges (garnish)
- Preheat oven to 350.
- Put thin layer of sauce in bottom of 9 x 12″ baking pan.
- Put 1/2″ oil in large deep skillet over medium-high.
- Cook tortillas one at a time for 10 seconds to soften. Drain on paper towels.
- Sprinkle heaping T of cheese in center of each tortilla, roll tightly.
- Put in baking dish seam side down, snugly packed.
- Cover top with more sauce.
- Bake 25 minutes.
- Sprinkle with queso fresco, onion, and cilantro.
- *For green sauce version, enchiladas suizas, use 4 c green enchilada sauce instead of red enchilada sauce. Sprinkle 1 additional c mozzarella on top before baking.
*For chicken enchiladas, halve cheese amount if you like, or omit. Use red or green enchilada sauce. Cook chicken (grilled or broiled with cilantro or lime recipe is good). Fill tortillas with bite-sized pieces along with the cheese.
After How to Cook Everything.
