Quick And Easy Enchiladas
Serves: 3
Leola Gaylord
1 January 1970
Based on User reviews:
59
Spice
62
Sweetness
52
Sourness
29
mins
Prep time (avg)
3.3
Difficulty
Ingredients:
3 tbsps
Corn Oil1
Salt1 cup
Tomato Sauce1 cup
Grated Romano Cheese1 cup
Shredded Lettuce1 cup
Sour CreamDirections:
1
Pour tomato sauce into a shallow dish or bowl
2
In a separate medium skillet, heat oil
3
To Make Chicken Mixture: In a medium skillet heat oil
4
Add onion and saute until translucent
5
Add tomato, chicken and salt and pepper to taste
6
Cook until heated through
7
Set aside
8
To Make Cheese Mixture: Mix together rancherito cheese and Romano cheese
9
One by one, dip corn tortillas in tomato sauce, covering both sides
10
Then slip carefully into hot oil in skillet
11
Fry for only about 30 seconds on each side
12
Set on clean dish and fill with chicken mix and a sprinkle of cheese mix
13
Roll up
14
Repeat until all tortillas are filled OR filling runs out, whichever comes first
15
Top with shredded lettuce, diced tomato and sour cream and serve