Artisan Enchiladas
mary gn
Try these delicious enchiladas, you’ll be surprised at how tasty they are; in less than 20 minutes you’ll have a complete meal that your family will love.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 20 corn tortillas
  • 3 Habanero chiles
  • 250 grams mennonite cheese (Chihuahua cheese)
  • 250 grams cotija cheese
  • 50 grams chorizo, Iberian
  • 50 grams red onion, finely chopped
  • 50 grams pineapple, finely chopped
  • 200 milliliters corn oil, Oleic
  • 1 romaine lettuce, cut into strips
  • dried oregano, to taste
  • salt , to taste
  • 1 clove garlic
Preparation
30 mins
20 mins
Low
  • We pass the tortillas through oil and set aside.
  • We mix the cheeses with the chorizo, fill the tortillas but reserve some for decoration.
  • We roll the tortillas to form the enchiladas and set aside.
  • In a separate pot, we boil the chiles with the onion and garlic.
  • We blend the previous mixture with just a bit of the cooking liquid.
  • We place the enchiladas in the skillet and sauté them for about two or three minutes and remove.
  • We sauté the reserved filling in the same oil, and remove from heat when the chorizo changes to a deeper red color.
  • We plate the dish and serve with the extra filling on top, followed by lettuce, onion, and pineapple.
  • Habanero chili sauce can be used to drizzle them before or after serving.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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