[Mexico] How to cook Enchiladas
Ingredients
- Peanut oil, canola oil, or other high smoke point oil
- 12 corn tortillas
- 2 teaspoons olive oil (or peanut or canola)
- 1/2 onion, chopped (about 3/4 cup)
- 1 clove of garlic, minced (about 1 teaspoon)
- 14-ounce can (about 1 3/4 cup) crushed tomatoes (preferably fire roasted)
- 3/4 cup of chopped cooked green chiles (about a 4-ounce can), or 1/3 cup chopped pickled jalapeños (more or less to taste, depending on the heat of the chiles and how spicy you want your enchiladas)
- 1/2 cup water
- 1/2 teaspoon dried oregano
- 1 lb (4 cups) of jack cheese, mild cheddar , or a mix, grated
- A handful of cilantro
- 1 cup of sour cream
- Half a head of iceberg lettuce
Directions
