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Add a photoThis is a basic cheese enchilada recipe that you can add any of your favorite veggies or meats to, then enjoy how West Texans (and New Mexicans) like their enchiladas.
Ingredientes
- 12 flour tortillas, small fajita size, or 1 recipe homemade flour tortillas - see links
- 2 cups can red enchilada sauce, or 1 recipe red chile gravy or red enchilada sauce - see links
- 1 small poblano, roasted chopped
- 1 medium onion, finely chopped
- 1 tbs. corn or other oil
- 1 lb. extra sharp cheddar or other cheese, shredded
- garnish:
- 1/2 cup feta crumbles or panela cheese
- cilantro leaves
- sour cream
Direcciones
- Heat oven to 350 F.
- Roast poblano over an open flame, place in covered bowl or baggie
- Cook onions in oil until lightly browned
- Pour 1/4 of the red sauce in the bottom of a 9x9 baking dish.
- Dip 2 tortillas in remaining sauce, lay them in the bottow of the dish.
- Top with some cheese, poblanos, onions, ad a secone layer, repeat until done. Reserve some of the shredded cheese.
- Bake covered for 20 minutes.
- Top with any leftover sauce, top with sour cream squiggles
- then sprinkle on feta, and cilantro.
- Present family-style with favorite condiments, rice and beans.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 4 servings | |
| Calories 468 | |
| Calories from Fat 331 | 71% |
| Total Fat 37.62g | 47% |
| Saturated Fat 23.93g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 706mg | 29% |
| Potassium 152mg | 4% |
| Total Carbs 3.95g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.67g | 1% |
| Protein 28.55g | 46% |
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