Enchiladas, San Luis Potos�
Source of Recipe
Cacique
Recipe Introduction
Preheat oven to 350 F.
List of Ingredients
1 package (12 oz.) Ranchero Queso Fresco, crumbled
1 package (10 oz.) Cacique Longaniza Fresca
1 package (10 oz.) Cacique Cotija, crumbled
12 corn tortillas
1 cup onion, diced
2 cups potatoes, diced
2 cups carrots, diced
2 cups red enchilada sauce
1 cup canola oil
Salt and pepper to taste
Recipe
Mix the Queso Fresco with the onions, add salt and pepper then set aside. Heat oil until hot (2 tablespoons at a time). When hot, place each tortilla for approximately 10 seconds in 2 tablespoons of oil. Drain on paper towel. Dip each tortilla in the enchilada sauce, fill with cheese mixture, roll and place seam down, side by side into a 2" deep, greased casserole dish.
Blanch potatoes and carrots in salted boiling water until tender. Cook Longaniza for 10 minutes, drain, then saut� with the potatoes and carrots. Top enchiladas with this mixture, and remaining enchilada sauce. Sprinkle with Cotija. Bake for approximately 20 minutes.
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