Jalisco Style Enchiladas Enchiladas Tapatias Food

JALISCO STYLE ENCHILADAS - ENCHILADAS TAPATIAS

Jalisco Style Enchiladas - Enchiladas Tapatias image

A good choice for vegetarians, as these delicious enchiladas contain no meat. Posted from an online source in response to a recipe request.

Provided by Molly53

Categories Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

6 chilies, roasted, seeded and peeled (poblanos preferred)
3 tomatoes, roasted and peeled
1 small white onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 tablespoon vegetable oil, plus enough to soft-fry the tortillas
1/2 cup milk
1/2 cup cream
1 tablespoon white tequila (optional)
salt
12 corn tortillas
3 avocados, peeled and sliced
1/4 lb queso fresco or 1/4 lb farmer cheese, crumbled
lettuce, shredded
radish, sliced

Steps:

Cut 3 of the roasted poblano chilies into strips and reserve them for the enchilada filling.
Place remaining chilies, tomato, onion and garlic; puree in blender or food processor, adding water as necessary.
Heat the oil in a saucepan, add the tomato-chili puree and cook over medium heat for 5 minutes, stirring occasionally.
Add the milk, cream, tequila if using, and salt to taste.
Cook until the sauce thickens enough to coat a spoon.
In a skillet, heat just enough oil to soft-fry the tortillas until soft.
Drain on absorbent paper or paper towels.
Dip each tortilla in the sauce; place it on a plate and place on each one a few avocado slices, some crumbled cheese and a few reserved chili strips.
Roll moistened tortilla around the filling.
Place rolled tortillas on plates, top with sauce and garnish with shredded lettuce and sliced radishes.

Nutrition Facts : Calories 391.9, Fat 25.5, SaturatedFat 7, Cholesterol 24.9, Sodium 52.2, Carbohydrate 39.6, Fiber 11.4, Sugar 5.5, Protein 7.5

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