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Street-Style Chile Enchiladas

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25 mins total
10 mins prep

Recipe Filed Under
Vegetable, Mexican, Skillet, Easy, One-Dish, 30 Minute, Vegetarian, Kid-Friendly, Main Dish, Snack, Lunch, Cinco De Mayo

Provided By: Campbell's Kitchen

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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.

Ingredients

Serves: servings

1 jar (about 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

Crumbled queso añejo or freshly grated Parmesan cheese

Thinly shredded lettuce

Directions

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.

Dip the tortillas in the reserved enchilada sauce to coat.

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.

Sprinkle the tortillas with the cheese. Top with the zucchini mixture and lettuce.

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