Street-Style Chile Enchiladas
To experience authentic street-style food from West Central Mexico, serve these rustic enchiladas, that feature corn tortillas bathed in enchilada sauce and topped with crumbled cheese, shredded lettuce and fried zucchini.
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Cooking Directions
- Pour 1 1/2 cups enchilada sauce into a shallow dish and set it aside. Heat 1 tablespoon oil in a 12-inch skillet over medium heat. Add the zucchini and cook until it's tender-crisp. Stir the remaining enchilada sauce in the skillet.
- Dip the tortillas in the reserved enchilada sauce to coat.
- Heat 1 tablespoon oil in another 12-inch skillet. Add 3 tortillas, overlapping as little as possible. Cook for 1 minute, turning once. Fold the tortillas in half and place on 1 plate. Repeat with the remaining oil and tortillas, placing them on 3 more plates.
- Sprinkle the tortillas with crumbled queso anejo or freshly grated Parmesan cheese, if desired. Top with the zucchini mixture and thinly shredded lettuce, if desired.
Ingredients
- 1 jar (17.5 ounces) prepared enchilada sauce
- 0.25 cup vegetable oil
- 1 small zucchini cut in 2-inch strips (about 1 cup)
- 12 (6-inch) corn tortilla
- 0.5 cup crumbled queso añejo or freshly grated parmesan cheese