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Servings: 3 -4 servings
Author: Kitchen Nostalgia
  • 6 inch large corn tortillas 6-
  • 3/4 cup oil for frying
  • 3/4 cup enchilada sauce
  • 1 cup Mexican cheese mix
  • 2 avocados diced
  • 1/4 small purple onion chopped
  • 1/4 cup fresh cilantro leaves chopped
  • queso fresco feta or mozzarella cheese (optional)
  1. Cut tortillas into wedges. Fry them, several at a time, in hot oil for few seconds until crisp. Drain and transfer to a plate lined with paper towel to soak up excess oil.
  2. Wipe the skillet with a paper towel. Add enchilada sauce and 1/4 cup water and warm over medium heat. Add tortilla wedges to the sauce and cook for a few minutes, until tortilla starts softening.
  3. Turn the heat off, top with cheese blend, cover and leave for a few minutes, until cheese melts.
  4. Transfer to serving plates and top with diced avocado, chopped purple onion and fresh cilantro leaves. Optional: sprinkle with some crumbled queso fresco, feta or mozzarella cheese.