Enchiladas Sonorenses Recipe - Sunset Magazine

Ingredients

• 2 lbs fresh corn masa
• 1 tsp salt
• ½ tsp baking soda
• 1 medium potato, cooked and grated (for fluffiness)
• ½ cup shredded cheddar cheese
• 4 cups salsa de Chile Colorado
• 1 cup sliced green olives
• 1 cup chopped green onions
• 1 cup shredded longhorn cheese, or other cheese
• Sliced radish
• 1 fl oz vinegar
• 1 tbsp dried oregano
• 1 or 2 heads iceberg lettuce (or 1 head green cabbage), shredded.