- 1 pound queso fresco, crumbled
- a/2 cup finely diced red onion
- 1/4 cup paprika
- 1/2 cup vegetable oil
- 1/2 cup water
- 12 (5 1/2-inch) fresh Corn Tortillas or store-bought
- Salsa Verde
- Salsa Frita
1. Heat the oven to 200 degrees.
2. To make the filling: Mix together the crumbled cheese and the onion in a medium bowl.
3. To make the coating: Mix together the paprika, oil, and water in another bowl.
4. To make the enchiladas: Heat a small skillet over medium heat until hot. Add 1 tablespoon of the coating mix, rotating the pan to coat. Before the water evaporates, quickly add a tortilla and coat by swirling the pan. Carefully flip the tortilla to coat on the other side, less than 30 seconds total. Remove to a plate. Repeat with another tortilla and remove to the plate. Spoon about ½ cup of the cheese mixture down the middle of each, then roll. Sprinkle the top with a little more cheese mixture. Keep warm in the oven while you assemble the remaining enchiladas. Repeat with the remaining tortillas, serving 2 enchiladas to a plate.
5. Serve hot, with Salsa Verde and Salsa Frita on the side.
About this recipe
ENCHILADAS MEXICANAS is excerpted from TURNIP GREENS AND TORTILLAS © 2018 by Eddie Hernandez and Susan Puckett. Photographs © 2018 by Angie Mosier. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.
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