Hey, if it’s got tomatoes .. cheese .. peppers .. etc, it must be Italian eh (lol). Well, no .. it’s Mexican.
Living in Tucson, Mexican cuisine is everywhere .. and, I’m working on getting to it all. Some memories of a local favorite.
How, I love it so. This is a tutorial, done on Mother’s Day .. how sweet! Checkout, my recipe from one of our locals.
Prep Time | 20 minutes |
Cook Time | 60 minutes |
Servings |
people
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- 3 tbsp sunflower seed oil
- 12 wheat or corn tortilla
- 26 oz cooked tomato sauce
- 1 tsp hot Chile powder
- 30 oz parmasean cheese grated
- 1 tsp chopped coriander
- 1 1/2 lbs cottage or quark cheese or low fat curd cheese
- 12 oz quaso fresco Lancashire, Cheshire or Wensleydale cheese, grated
- 1 1/2 tsp mustard powder
- 2 cloves chopped garlic
- 1 tsp Fresh Ground Pepper
Ingredients
Filling
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- Mix all the ingredients and set aside. Heat oil in a heavy frying pan, place 1 tortilla 3-5 secs in pan and heat on both sides, then place in warm napkin.
- Divide the filling between the tortillas, seam side down in a baking dish.
- Stir Chile powder in tomato sauce, pour over enchiladas and sprinkle cheese on top. Cover with foil and bake in pre-heated 375 degree oven for 45 minutes. Then, uncover and continue baking for another 15 minutes.
- Remove from the oven, sprinkle with coriander and serve hot.
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