Sonoran Enchiladas
Classic and easy to make these enchiladas are a staple at the home of the family that started the Rosarita company.
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Cooking tools:
- Candy thermometer
- Pot
- Saucepan
- Mixing bowl
- Serving platter
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Kitchen towel
- Paper towel
- Wax paper
Ingredients
- 1 cup basic red chile sauce
- 5 scallions, trimmed and chopped
- 1 tsp. apple cider vinegar
- 2 cups masa harina
- 1 egg, lightly beaten
- 1 tsp. salt
- 1⁄2 lb. colby cheese, grated
- Flour
- Vegetable Oil
- 1⁄2 cup canned pitted black olives, drained and chopped
- 1 tsp. dried oregano, preferably Mexican
- 1⁄4 head iceberg lettuce, shredded
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