Enchiladas with Corn Tortillas
by Editorial Staff
Here is a simple recipe for making enchiladas. Mexican cuisine. First, you need to prepare the sauce, then fry the tortillas, fill them, pour generously with the sauce, and bake in the oven.
Cook: 2 hours
Servings: 6
Ingredients
- Vegetable oil – 1/3 Cup (for onions – 1-2 tablespoons, the rest – for tortilla)
- Corn tortillas – 12 Pieces
- Chili pepper – 1-5 Pieces (optional)
- Salt – To taste
- Grated cumin – 1/2 Teaspoon
- Tomatoes – 2 Pieces
- Chicken broth – 1-2 tbsp
- Oregano (oregano) – 1 Teaspoon
- Onion – 1 Piece
- Grated cheese – 350-400 grams
- Parsley or cilantro – To taste (for garnish)
Directions
- Rinse the chili and remove the seeds.
- Chili with spices – salt, cumin, oregano, as well as broth and tomatoes, beat with a blender. Rinse the tomatoes and cut the stalk beforehand.
- Peel the onion, cut into small cubes and fry in oil until soft.
- Add the whipped vegetable and spice puree to the onion, reduce heat to medium-low and simmer for 20 minutes.
- Heat a skillet with oil over medium heat. Fry the tortillas in hot oil on both sides for 30 seconds on each side.
- Put the grated cheese into the fried tortilla.
- Wrap the cheese tortillas in rectangular envelopes and place them in a baking dish. Top with sauce and sprinkle with some cheese.
- Bake the tortillas in an oven preheated to 180 degrees until the cheese melts and begins to bubble.
- Garnish the finished enchiladas with chopped cilantro or parsley.
Bon Appetit!
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