Enchiladas are chili sauce soaked tortillas with filling inside and served with salsa. Modern enchiladas are fried. Traditionally, vegetable oils and animal fats were scarce and expensive items. Modern enchiladas are often topped with roasted cheese. Cheese is of European origin, along with poultry and livestock.
- Enchilada Sauce
- Refried Beans
- Mashed Potatoes
- Pico de Gallo Salsa
- 2 cups mashed potatoes
- 1 cup refried beans
- 2 cups potatoes, cubed, steamed
- 1 cup carrots, cubed, steamed
- 6-12 Tortillas
- 1 cup Enchilada Sauce
In sauce pan heat filling. In shallow pan heat enchilada sauce. Over stove burner low toast tortillas 30s per side, turn using metal tongs. Using metal tongs dip toasted tortilla into hot enchilada sauce, coating both sides. Place coasted tortilla onto plate and fill with 1/4 cup of filling. Fold tortilla to cover. Repeat until full plate of enchiladas. Finish with pico de gallo salsa.
- Keep fillings and sauces simple for kids.
- Blend vegetable fillings in food processor to hide vegetables from kids.