Cheesy Enchiladas
Cheesy enchiladas
Crispy Cheese Tacos with Nopales in Salsa Verde
2 | Tbsp vegetable oil | |
8 | Scallions, thinly sliced | |
1 jar | La Costeña tender cactus nopalitos, drained | |
1/2 | Pound potatoes, peeled, diced and cooked | |
1/2 | Tsp kosher salt | |
1 jar | La Costeña Green Salsa tomatillo sauce | |
8 | Corn tortillas | |
Oaxaca cheese, shredded | ||
La Costeña Salsa Ranchera | ||
Iceberg lettuce, shredded | ||
Queso fresco, crumbled |
Step 1 |
Heat oil in a large skillet over medium heat. Add the scallions and cook for 1 minute, until softened and begun to brown. Add the nopales, cooked potatoes, sprinkle the salt and stir for a couple minutes until they begin to gently brown. |
Step 2 |
Pour the salsa verde on top, stir, and continue cooking for 4 to 5 minutes, until thickened and seasoned. Set aside. |
Step 3 |
Meanwhile, in a non-stick pan preheated over medium heat, heat the tortillas on both sides. Cover in a clean kitchen towel or tortilla warmer. One by one, add ½ cup of shredded cheese, once it metals and begins to bubble, top with a corn tortilla. Let it continue setting until cheese creates a brown crust all over. |
Step 4 |
Flip the tortilla and let it crisp a bit for about a minute. Place on a plate, top with the nopalito, potato, salsa verde guisado, garnish with shredded lettuce, salsa ranchera and queso fresco. Repeat until done. |
This makes it the perfect option for when you're in need of a quick fix without compromising on flavor!
Mexico Rico is a treasure trove of delicious recipes that are sure to tantalize your taste buds. From savory tacos to zesty salsas, the flavors of Mexico are truly unmatched. Whether you're craving a hearty plate of enchiladas or a refreshing agua fresca, Mexican cuisine has something for everyone.
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