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Street-Style Chile Enchiladas

Street-Style Chile Enchiladas

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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.

serves 4 people


cost per recipe: $4.49

The price is determined by the national average.

  • 1

    jar (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

  • 1/2

    cup  crumbled queso añejo or freshly grated parmesan cheese

view nutrition info

How to Make It

Step 1

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.

Step 2

Dip the tortillas in the reserved enchilada sauce to coat.

Step 3

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.

Step 4

Sprinkle the tortillas with crumbled queso anejo or freshly grated Parmesan cheese, if desired. Top with the zucchini mixture and thinly shredded lettuce, if desired.

Recipe Tips

  • Flavor Variation: Other delicious toppers include: chopped cooked chorizo and shredded cooked chicken or beef.

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