Skillet-cook these spicy tortillas until crispy, then add the delicious fixin's to make Enchiladas Tultecas.
What You Need
Original recipe yields 12 servings
4 guajillo chiles, stemmed, seeded and hydrated
2 Tbsp. water
12 corn tortillas (6 inch)
4 tsp. oil
1 pkg. (15 oz.) Mexican chorizo
2 lb. red potatoes (about 6), cut into 1/4-inch cubes, cooked and drained
1 lb. carrots, peeled, cut into 1/4-inch cubes and cooked
2 cloves garlic, chopped
3/4 cup ATHENOS Traditional Crumbled Feta Cheese
1 cup shredded lettuce
2 plum tomatoes, seeded, chopped
1 small avocado, cut into 12 slices
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Let's Make It
Blend chiles and water in blender until smooth; strain. Brush onto one side of tortillas.
Heat 1 tsp. oil in large skillet on medium heat. Add 3 tortillas; cook 3 min. or just until tortillas start to turn crisp, turning occasionally. Repeat with remaining oil and tortillas; set aside.
Cook chorizo in large skillet on medium heat 8 min. or until lightly browned, stirring occasionally; drain. Add potatoes, carrots and garlic; cook 5 min. or until heated through, stirring frequently.
Place tortillas, guajillo-sides up, on platter; top with chorizo mixture and remaining ingredients.
How to Hydrate Chiles
Remove stems seeds from chiles; discard. Place chiles in small bowl. Add enough boiling water to completely cover chiles. Let stand 15 min. or until softened; drain. Use as directed.
These Northern Mexican enchiladas are served open-faced. Do not fold or roll the tortillas.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.