Ingredients
4 guajillo chiles, stemmed, seeded and hydrated
2 Tbsp. water
12 corn tortillas (6 inch)
4 tsp. oil
1 pkg. (15 oz.) chorizo
2 lb. red potatoes (about 6), cut into 1/4-inch cubes, cooked and drained
1 lb. carrots, peeled, cut into 1/4-inch cubes and cooked
2 cloves garlic, chopped
3/4 cup ATHENOS Traditional Crumbled Feta Cheese
1 cup shredded lettuce
2 plum tomatoes, seeded, chopped
1 small avocado, cut into 12 slices
Description
Enchiladas Tultecas Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter