ENCHILADAS RECIPE
WITH SOUTHWEST SELECT SEASONING
INGREDIENTS:
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3 tbsp Southwest Select
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3 tbsp of grapeseed oil or canola oil
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12 corn tortillas
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1 medium onion chopped
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1 glove of garlic minced
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1 cup of prepared salsa
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3 tbsp of tomato paste
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1 cup of water
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1 cup of canned crushed tomatoes
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olive oil
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1 lb of jack cheese or mild cheddar grated
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a handful of cilantro
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1 cup of sour cream
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half a head of iceberg lettuce.

RECIPE:
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Preheat oven to 350 degrees F
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In a large frying pan at medium-high heat, add 3 tbsp of grapeseed oil.
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Add a tortilla to the pan and cook for 2-4 seconds, lift up the with a spatula, add another tortilla underneath. Cook for 2- 4 seconds, lift again both tortillas, and add another tortilla underneath.
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Repeat the process with all the tortillas, adding a little more oil as needed. This way you can brown and soften the tortillas without using a lot of fat. You do this process to develop the flavor of the tortillas.
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As the tortillas brown a little, remove from the pan one by one to rest on a paper towel.
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Saute' up the chopped onion and garlic, then turn off the heat.
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Add 1 cup of salsa.
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Dissolve 3 tbsp of tomato paste into 1 cup of water, add it to the pan.
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Add one cup of crushed canned tomatoes and taste, if the sauce tastes too vinegary, add a teaspoon of sugar.
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Coat the bottom of a large casserole pan with olive oil.
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Take a tortilla, cover 2/3 of it lightly with the shredded cheese, sprinkle Southwest Select on the cheese, then roll up the tortilla and place it in the casserole pan.
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You could always add grilled chicken or cooked ground beef too. Continue until all the tortillas are filled and rolled.
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Add sauce to the top of the tortillas in the casserole pan.
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Make sure all tortillas are covered with the sauce. If not, add a little water to the sauce.
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Cover the whole casserole with the rest of the grated cheese.
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Put the casserole in the oven for 10 minutes. or until the cheese melts.
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Garnish with cilantro and sour cream.
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Served with sliced or shredded lettuce that has been dressed only with vinegar and salt.
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Pair with a Rioja red, a Cotes du Rhone, a margarita, or an ice cold Corona with a lime of course.