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Entomatadas Mexicana




Source of Recipe


WISH


Recipe Introduction


This recipe is a great alternative to the spicy hot Enchiladas. It’s an Enchilada but without the all the Chile!




List of Ingredients




--1 pk 15 -30 count corn tortillas (3/person)
--1 16 oz can of your favorite tomato sauce
--½ tsp. garlic powder (or to taste)
--½ tsp. salt (or to taste)
--½ tsp. pepper (or to taste)
--½ tsp. red Chile powder (just enough to give it a little Chile taste)
--¼ cup vegetable oil (preferably Mazola)
--1 cup of cheese (Queso Supremo, Queso Chihuahua or Colby)

Recipe



In a large bowl combine the tomato sauce spices and blend by hand until all ingredients are completely mix and blended. Taste sauce mixture and add a little bit more of each spice depending on your taste.

In a small bowl take the cheese and crumble it finely or if using Colby grate one cup. Set aside.

In a medium size skillet (preferably Teflon on stick) over medium heat, place 1 table spoon of vegetable oil just to cover bottom of skillet, let it heat up. Skillet will be ready when you drop a drop of tomato sauce and it bounces in the pan. Take one tortilla at a time and dip it in the tomato sauce mixture, take excess sauce of and place it in the skillet. Allow tortilla to soften by turning it once or twice over and place on a flat plate.

While the tortilla is hot, place a large table spoon of cheese in the middle of the tortilla and distribute it lengthwise and role tightly. Repeat until all the package is use.

There will be about ¼ cup of sauce remaining, place it in the skillet to heat up simmer a bit, when hot pour over stacked Entomatadas to cover as many as possible. Take remaining cheese and sprinkle on top for garnish.

Preparation time: 30 minutes.
Serve hot with Mexican rice and pinto or black beans.