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                        San Luis Potosí Enchiladas

Recipe By     : Cacique USA
Serving Size  : 6    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        Cacique Brand Queso Fresco -- crumbled
  10      ounces        Cacique Brand Chorizo Fino
  12      ounces        Cacique Brand Cotija Cheese -- crumbled
  12                    corn tortillas
   1      cup           onion -- diced
   2      cups          potatoes -- diced
   2      cups          carrots -- diced
   2      cups          enchilada sauce
   1      cup           canola oil -- for frying
                        salt and pepper -- to taste

Mix the Queso Fresco with the onions, salt and the pepper. Heat the oil.
When hot, place each tortilla for approximately 20 to 30 seconds in the
oil. Drain on paper towel. Place each tortilla in the Enchilada sauce,
fill with ¼ cup of the cheese and onion mix, roll and place each
Enchilada side by side into a 2" deep, greased casserole. Blanch
potatoes and carrots in salted water until tender. Cook the Chorizo,
drain, sauté the vegetables in the Chorizo. Top Enchiladas with this
mixture and sprinkle with Cotija. Bake at 350º for approximately 15
minutes.

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NOTES : Cacique USA  
http://209.85.37.114/qsite.cgi?Sid=883899610&Pid=001