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Green Enchiladas

Yields2 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

 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
  cup Fresh cilantro roughly chopped

Preheat oven to 400° F.


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.


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.


Remove from oven, top with jalapeño slices and cilantro. Serve with rice. Enjoy.

Nutrition Facts

Servings 2