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Receta Enchiladas El Popo
by Global Cookbook

Enchiladas El Popo
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Ingredientes

  • 1 jar (16 ounces) prepared tomato salsa Extra virgin olive oil
  • 12 x chili-flavored tortillas
  • 2 x potatoes, peeled, cooked, diced
  • 1 x chorizo sausage, about 7 ounces, crumbled, fried, liquid removed
  • 1 c. shredded Chihuahua cheese Heat oven to 350 degrees.

Direcciones

  1. Spread 1/2 of the jar of salsa on bottom of greased 13-by-9 inch baking pan.
  2. Heat a large skillet or possibly griddle over medium heat; add in tortillas in batches.
  3. Hot about 20 to 30 seconds per side, turning once. Keep hot.
  4. Mix diced potatoes and crumbled chorizo in a medium bowl. Spoon the mix down the center of each heated tortilla; roll up. Arrange rolled up tortillas, seam side down, in prepared baking dish. Spoon remaining salsa over the top.
  5. Sprinkle with shredded cheese. Heat till warm and cheese is melted, 20 min.