X
Your message has been sent correctly
More about our company and our products
More about our
company and our
products
Red Enchiladas Montadas
Prep: 15 minutes Cook: 30 minutes Serves: 6
2 large carrots, peeled and chopped
2 large russet potatoes, chopped
1 can (28 ounces) red enchilada sauce
¼ cup plus 3 tablespoons canola oil
1 medium yellow onion, chopped
½ teaspoon Mexican oregano
½ teaspoon salt
¼ teaspoon ground cumin
18 street taco size corn tortillas
6 large eggs
4 ounces FUD® or La Chona® Fresco Tradicional Cheese, crumbled (1 cup)
½ cup drained sliced pickled jalapeños
½ cup FUD® or La Chona® Mexican Style Sour Cream
¼ cup chopped fresh cilantro
Avocado slices for serving (optional)
INSTRUCTIONS
- Preheat oven to 200°. In medium saucepan, heat 8 cups water to a boil over high heat; add carrots and potatoes. Cook 10 minutes or until tender; drain.
- In small saucepan, heat enchilada sauce over low heat 10 minutes or until warm, stirring occasionally.
- In large skillet, heat 1 tablespoon oil over medium-high heat; add onion and cook 3 minutes or until translucent, stirring occasionally. Add oregano, salt, cumin, carrots, potatoes and 1 cup enchilada sauce; cook 8 minutes or until slightly thickened, stirring occasionally. Makes about 4 cups.
- In separate large skillet, heat ¼ cup oil over medium heat 1 minute or until oil shimmers. In batches, fry tortillas 1 minute, turning once.
- For each montada, dip 1 tortilla in enchilada sauce, allowing excess to drip off; place on rimmed baking pan and spread with 1/3 cup potato mixture. Repeat layers; top with 1 tortilla dipped in enchilada sauce. Repeat with remaining tortillas and potato mixture to make 5 more montadas; place in oven to keep warm.
- In 2 batches, in same large skillet, cook eggs in remaining 2 tablespoons oil over medium heat 3 minutes or to desired doneness. Serve enchiladas topped with eggs, cheese, jalapeños, sour cream and cilantro; serve with avocado, if desired.