| Enchilada Verde |
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12 blue corn tortillas (if not available, reg. corn tortillas may be used)
4 tbsp. oil or lard
1 clove garlic
1 tbsp. flour
4 c. green chili sauce
Salt to taste
2 c. grated cheddar or Monterey Jack
cheese
1/4 c. minced onion
Fry tortillas in deep fat to soften. Heat garlic in oil then discard garlic. Blend flour into oil. Stir in green chili sauce and heat thoroughly. If mixture is too thick, add water. Add salt to taste. Layer tortillas with sauce, minced onion and cheese on ovenproof plates. Sprinkle cheese on top. Use 3 tortillas for each serving. Place in oven to allow cheese to melt. 4 servings. |
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