Elevate your Tex-Mex night with the addition of these deliciously reimagined enchiladas. While the enchiladas are in the oven, you’ll have plenty of time to whip up homemade salsa to top them off when they come out of the oven. With only 10 minutes of hands-on time, this New Mexico style of Enchiladas are the perfect meal for any busy weeknight.
Serves 4 (serving size: 1 enchilada stack)
INGREDIENTS:
ā¢ 2 (8-oz.) pkgs. red chile enchilada sauce, such as Frontera
ā¢ 1/3 cup canola oil
ā¢ 8 (6-inch) corn tortillas
ā¢ 1 (8-oz.) pkg. shredded Mexican blend cheese (2 cups)
ā¢ 4 large eggs
ā¢ Ā¾ tsp. kosher salt
ā¢ Ā¼ cup chopped fresh cilantro, from 1 bunch
ā¢ Ā½ cup chopped fresh tomatoes, from 1 medium
ā¢ Ā½ cup chopped fresh sweet onion, from 1 small
ā¢ 1 cup thinly sliced romaine heart, from 1 heart
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