Fresh Corn Enchiladas
by Tarla Dalal
Added to 782 cookbooks
This recipe has been viewed 49168 times
- Deep fry the tortillas in oil lightly.
- Pour 1/3rd of the Mexican tomato sauce in the bottom of a baking dish.
- Fill each tortilla with a little stuffing.
- Arrange each tortilla seam down in the sauce, arranging side by side in the baking dish. Moisten the tops of the tortillas evenly with the remaining sauce.
- Sprinkle the cheese over the enchiladas. Bake in a hot oven at 200 degree C (400 degree F) for 15 minutes.
- Put a lettuce leaf in the centre of a serving plate. Put one enchilada on top.
- Spoon a little cream mixed with lemon juice. Surround with spring onions and serve.
- Repeat for the remaining enchiladas.
Nutrient values per
|Vitamin A||238.9 mcg|
|Vitamin B1||-0.1 mg|
|Vitamin B2||-0.1 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||5.4 mg|
|Folic Acid||10.9 mcg|
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