Nov 30, 1919, 12:00 AM
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12 corn tortillas
1 1/2 cup shredded chicken
3/4 cup sour cream
2 cups ranchero sauce (see below)
1 1/2 cups queso fresco; crumbly white Mexican cheese
Dip corn tortillas into hot oil for a few seconds, long enough to soften tortilla. Remove from oil and fill with shredded chicken and roll up. Top with Ranchero sauce and a dollop of sour cream. Sprinkle the white cheese over the enchiladas.
Serve three enchiladas with Spanish rice, beans and guacamole salad.
This is one of the most requested dishes on our menu. Feel free to steam the tortillas instead of dipping in oil. They may also be filled with the same white cheese instead of the chicken. Either way they are very tasty.
Salsa Dulce De Tomate
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic
1/8 tsp Comino/Cumin
2 oz vegetable oil
Heat oil in skillet. Clean tomatoes, cut in quarters and place in blender. Blend thoroughly. Add the thinly sliced onion and bell pepper (both in 1/4 moon slices). Season with salt, pepper, garlic, and onions. Allow to boil over low heat for approximately 45 minutes.
Hint: If the tomato is not very red, you can add a little canned tomato sauce.