MexCheese
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Ingredients
- 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)
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