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Source: Campbell's Recipes
Tagged With: 4 servings (3 enchiladas each)
Street-Style Chile Enchiladas
To experience authentic street-style food from West Central Mexico, serve these rustic enchiladas, that feature corn tortillas bathed in enchilada sauce and topped with crumbled cheese, shredded lettuce and fried zucchini.
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Serves: 4 servings (3 enchiladas each)
Prep Time: 10 minutes
Cook Time: 15 minutes
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1 jar (about 17.5 ounces) prepared enchilada sauce
1/4 cup Vegetable Oil
1 small zucchini cut in 2-inch strips (about 1 cup)
12 (6-inch) corn tortilla
Crumbled queso añejo or freshly grated Parmesan cheese
Thinly shredded lettuce

Pour 1 1/2 cups enchilada sauce into a shallow dish and set it aside. Heat 1 tablespoon oil in a 12-inch skillet over medium heat. Add the zucchini and cook until it's tender-crisp. Stir the remaining enchilada sauce in the skillet.
Dip the tortillas in the reserved enchilada sauce to coat.
Heat 1 tablespoon oil in another 12-inch skillet. Add 3 tortillas, overlapping as little as possible. Cook for 1 minute, turning once. Fold the tortillas in half and place on 1 plate. Repeat with the remaining oil and tortillas, placing them on 3 more plates.
Sprinkle the tortillas with the cheese. Top with the zucchini mixture and lettuce.
Flavor Variation: Other delicious toppers include: chopped cooked chorizo and shredded cooked chicken or beef.

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