Enchiladas Jalisco Recipe
Three potatoes enchiladas (potatoes cooked with onions and tomatoes), and cheese dip on top. Served with rice, sour cream, and salad.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Filling
Peel and dice the potatoes. Boil them in salted water until tender, about 15 minutes. In a skillet, heat olive oil over medium heat, add diced onion and cook until translucent. Add diced tomatoes and cooked potatoes, season with salt and pepper, and cook for an additional 5 minutes.
- 2
Assemble the Enchiladas
Preheat the oven to 350°F (175°C). In a tortilla, place a portion of the potato filling and roll it up. Repeat for all tortillas. Place rolled enchiladas in a baking dish.
- 3
Add Cheese Dip
Sprinkle the cheese evenly over the top of the enchiladas. Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly.
- 4
Prepare the Sides
While the enchiladas are baking, cook the rice according to package instructions. Chop the lettuce and tomato for the salad. Mix together the lettuce, diced tomato, and a pinch of salt.
- 5
Serve
Remove the enchiladas from the oven. Serve hot topped with sour cream alongside rice and salad.
