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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. *NOTE: Specifically, Mona uses Las Palmas Red Enchilada Sauce (Medium). For a less spicy version, use Las Palmas Red Enchilada Sauce (Mild). First, she soaks 1 or 2 California chilies in water. (She does this for two reasons: add more flavor to the sauce and "stretches" the meal.) Drain the chilies (*saving* the soaking liquid). Remove seeds and membrane. Puree the chilies with the soaking water in a blender until smooth. Add to the canned enchilada sauce. Also, you will have more sauce than is needed for the recipe. Save and freeze for later use. | 2. Heat up the enchilada sauce in a non-reactive sauce pan. | 3. In a large bowl combine the onion and dried Parmesan cheese. Place the cabbage in another bowl. | 4. Heat up some olive oil in a skillet on medium heat. | 5. Take one tortilla and [lightly] drench in the enchilada sauce. DO NOT allow the tortillas to soak in the sauce, or they will fall apart. | 6. Fry each tortilla for 1 minute. Flip over and cook another 30 seconds. | 7. Transfer the tortilla to a plate and add a scant 1/2 tablespoon shredded cabbage (give or take). Then add a tablespoon of the cheese/onion mixture. Do not overstuff the enchiladas. | 8. Roll up in a neat little bundle, place seam side down and transfer to a serving platter. Repeat. Add more olive oil to skillet as needed. | 9. *Transfer enchiladas to a serving platter and garnish with any remaining cheese/onion mixture. | 10. Enjoy a slice of Heaven on Earth! | 11. *Special Note: you read and followed the directions correctly. These enchiladas are *not* baked. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
enchilada sauce	1	can		84.9	13.7821	1.7546	2.5753
chile	1 -2			0.0	0.0	0.0	0.0
corn tortilla	1	dozen		-	-	-	-
yellow onion	1/2		minced grated	-	-	-	-
parmesan cheese	1 1/4	1/4		370.0	40.0	40.0	5.0
green cabbage	3/4	cup	shredded	16.6875	3.8715	0.8544	0.0668
olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.