Recipe for cooking enchiladas sencillas

Quick Meals- Salads and Vegetarian Dishes :: Vegetarian Entrees

Enchiladas Sencillas

Servings 6.

Sour Cream
1/2 pint heavy cream
2 Tbsp. buttermilk

Enchiladas
1/2 C. peanut oil
12 freshly made corn tortillas
2 onions, chopped finely
1 C. grated Chihuahua cheese

Tomato Sauce
1 lb. tomatoes (broiled until blackened on the outside)
1 clove garlic, peeled
2 fresh serrano chiles
2 Tbsp. peanut or safflower oil
1/2 tsp. salt

Sour Cream: Mix together heavy cream and buttermilk to make sour cream; set mixture in warm place until it is set, about 6 hr.).

Preheat oven to 350 degrees F.

Blend tomatoes, blackened skin, core, and all, garlic and peppers. Heat the oil and fry the sauce for about 5 min., or until it has reduced and thickened. Add the salt; set aside to cool a little. Stir in sour cream and heat through gently. Don\",t let it boil or it will curdle!

Enchiladas: Heat the oil and fry the tortillas one by one