chile achilles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 Corn Tortillas,cut into 1 inch peices1 (10 oz) can of enchilada sauce(green or red)8 oz. of shredded cheese, Motzerella or a Mexican cheese (drier the better)1/4 cup of Canola oil1/3 cup water
In a heavy skillet heat 1/4 cup oil over MEDUIM heat.
Saute the cut tortillas pieces until toasted, to prevent scorching you can do this in small batches.Setting aside the finished pieces onto a plate.
When all the tortilla peices are toasted , placed into the skillet, pour in the 10 oz. can of enchilada sauce. If the liquid does not cover the tortillas, add the water now.Top with the cheese. Bring to a low simmer, cover and turn off heat. Let stand for 10 minutes to absorb liquid.
Makes about 4 (1cup) servings. Can be topped with sour cream(I leave that off) or more grated cheese.
Reheats well in the microwave.
If doubled, use a dutch oven wiuth a tight lid.
This recipe is a great way to use up stale tortillas.
Number of Servings: 4
Recipe submitted by SparkPeople user BRENDAZOMBIE.
Saute the cut tortillas pieces until toasted, to prevent scorching you can do this in small batches.Setting aside the finished pieces onto a plate.
When all the tortilla peices are toasted , placed into the skillet, pour in the 10 oz. can of enchilada sauce. If the liquid does not cover the tortillas, add the water now.Top with the cheese. Bring to a low simmer, cover and turn off heat. Let stand for 10 minutes to absorb liquid.
Makes about 4 (1cup) servings. Can be topped with sour cream(I leave that off) or more grated cheese.
Reheats well in the microwave.
If doubled, use a dutch oven wiuth a tight lid.
This recipe is a great way to use up stale tortillas.
Number of Servings: 4
Recipe submitted by SparkPeople user BRENDAZOMBIE.
Nutritional Info Amount Per Serving
- Calories: 407.4
- Total Fat: 25.9 g
- Cholesterol: 32.9 mg
- Sodium: 690.0 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 3.3 g
- Protein: 16.7 g
Member Reviews