*  Exported from  MasterCook  *

                        San Luis Potosí Enchiladas

Recipe By     : Cacique USA
Serving Size  : 6    Preparation Time :0:00
Categories    : Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      oz            Queso Fresco -- crumbled
  10      oz            Chorizo Fino
  12      oz            Cotija Cheese -- crumbled
  12                    Corn tortillas
   1      c             Onion -- diced
   2      c             Potatoes -- diced
   2      c             Carrots -- diced
   2      c             Enchilada sauce
   1      c             Canola oil -- for frying
                        Salt and pepper -- to taste

Mix the Queso Fresco with the onions, salt and the pepper. Heat the
oil. When hot, place each tortilla for approximately 20 to 30 seconds
in the oil. Drain on paper towel. Place each tortilla in the
Enchilada sauce, fill with 1/4 cup of the cheese and onion mix, roll,
and place each Enchilada side by side into a 2" deep, greased
casserole. Blanch potatoes and carrots in salted water until tender.
Cook the Chorizo, drain, sauté the vegetables in the Chorizo. Top
Enchiladas with this mixture and sprinkle with Cotija. Bake at 350°F
for approximately 15 minutes.


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