Enchiladas with Chili
by Editorial Staff
The meat filling is most commonly used for enchiladas, but it can also be eggs, seafood, or vegetables. First, the enchiladas are fried in a pan and then baked in the oven with cheese sauce. Traditionally, enchiladas are served with salsa, sour cream, cheese, cilantro, lettuce, olives, or chopped onions.
Cook: 15 minutes
Servings: 4
Ingredients
- Onion – 1 Piece
- Butter – 2 tbsp
- Can of Enchilada Green Sauce – 1 Piece (450 g)
- Jars of chopped green chili – 2 Pieces (120 g each)
- Corn tortillas – 12 Pieces
- Sour cream, salsa, pico de gallo – To taste (optional) to serve)
- Guacamole, cilantro – To taste (optional) for serving)
Directions
- Cut the onion into cubes. In a small skillet, fry the onions in butter over medium-low heat until the onions are golden brown.
- In a small saucepan, combine the enchilada sauce with the chili and heat.
- Place the tortillas on a work surface and sprinkle with grated cheese in the center. Place in oven or microwave until cheese is melted
- Place 3 cheesecakes on each serving plate so that they cover each other. Place a large number of fried onions on top.
- Drizzle with warm green sauce.
- Add salsa, sour cream, pico de gallo, and cilantro if desired. Serve immediately. The leftover green sauce can be saved for use in nachos, quesadillas, chicken, etc.
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