Green Enchiladas
Ingredients:
¼ cup Corn or vegetable oil
6 El Comal Ranchero style Corn Tortillas
¾ cup Queso fresco, crumbled, divided
2 cups Green enchilada sauce
1 cup Monterey Jack cheese, shredded
¼ Red onion, sliced in rings
1 Jalapeño sliced
⅓ cup Fresh cilantro roughly chopped
Directions:
1
Preheat oven to 400° F.
2
Heat oil in a large skillet. Fry each tortilla lightly; about 10 seconds on each side.
On a working surface, place fried tortilla and fill with 2 tablespoons queso fresco. Roll and arrange in a baking dish. Repeat with each tortilla and queso fresco.
3
Pour sauce over rolled up tortillas, covering evenly. Top with Monterey Jack cheese and onion rings. Bake for 15 minutes or until cheese has melted and sauce is heated through.
4
Remove from oven, top with jalapeño slices and cilantro. Serve with rice. Enjoy.
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Ingredients
Ingredients:
¼ cup Corn or vegetable oil
6 El Comal Ranchero style Corn Tortillas
¾ cup Queso fresco, crumbled, divided
2 cups Green enchilada sauce
1 cup Monterey Jack cheese, shredded
¼ Red onion, sliced in rings
1 Jalapeño sliced
⅓ cup Fresh cilantro roughly chopped