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Ingredients

1 jar (about 17.5 ounces) prepared enchilada sauce

1/4 cup vegetable oil

1 small zucchini cut in 2-inch strips (about 1 cup)

12 (6-inch) corn tortillas

Crumbled queso añejo or freshly grated Parmesan cheese

Thinly shredded lettuce

Description

To Experience Authentic Street-style Food From West Central Mexico, Serve These Rustic Enchiladas, That Feature Corn Tortillas Bathed In Enchilada Sauce And Topped With Crumbled Cheese, Shredded Lettuce And Fried Zucchini.

Campbells Kitchen