Lunch

Mexican Enchiladas is for Lunch.

Mexican Enchiladas takes 10 minutes to prepare.

Mexican Enchiladas takes 20 minutes to cook.

Mexican Enchiladas makes 4 servings.

The ingredients for Mexican Enchiladas are:

Sauce Ingredients:
-4 Chiles Guajillo
-3 Chiles Nuevo Mexico
-1/2 Onion
-1 TBS Minced Garlic
-To taste salt
-3 c Chicken Stock
Other Ingredients:
-12 Corn Tortillas
Filling:
-Garnish:
-1 c Low Fat Sour Cream
-3oz Queso Fresco
- 1/2 Onion finely diced
-Shredded Lettuce
-2 Tomatoes sliced

Here is how you make Mexican Enchiladas:

First remove the seeds from the chilies. Then boil the chilies with the chicken stock and onion half. Once softened, blend the chilies, onion, stock, garlic and salt until smooth. Strain the sauce. Then pour sauce into a deep bowl. Dip tortillas one at a time and coat with sauce. Put coated tortillas onto a plate. Fill tortillas with crumbled cheese and roll. Place in a deep casserole dish. Pour left-over sauce on top and bake at 350 for 10 minuets. Plate enchiladas. Garnish with Sour Cream, tomato slices and shredded lettuce.Serving Size:?4

The nutritional information for Mexican Enchiladas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 499.9

• Total Fat: 21.9 g
• Cholesterol: 53.6 mg
• Sodium: 2,260.0 mg
• Total Carbs: 53.9 g
• Dietary Fiber: 8.8 g
• Protein: 21.7 g

Mexican Enchiladas is Mexican cuisine.