Wednesday June 19th 2019

Enchiladas De Apio – Celery Enchiladas

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Rating: 3.0/5 (1 vote cast)

Recipe: Enchiladas De Apio – Celery Enchiladas


  • 1 dozen corn tortillas
  • 1 can condensed cream of celery soup

  • 1 cup water
  • 2-3 cups grated mild cheddar cheese
  • 1 minced onion (optional)
  • 3 4-ounce cans roasted and peeled green chiles
  • 1/2 cup oil


  1. Preheat oven to 350°.
  2. Combine soup with water and the juice from the green chiles.
  3. Set aside. (This is to be poured over the enchiladas alter they have been prepared.)
  4. Mince onion and grate cheese, set aside.
  5. Tear green chiles into wide strips, set aside.
  6. Heat oil in skillet.
  7. Quickly dip all of the tortillas, one at a time, into the hot oil.
  8. Fill each tortilla with 2 tablespoons cheese, one tablespoon onion, and 1/2 of a shredded green chile.
  9. Roll and arrange in a 9” x 12” baking dish.
  10. Pour the soup combination over the enchiladas.
  11. Place any remaining chiles, cheese, and onion on top of the soup mixture.
  12. Cover tightly with aluminum foil and bake in preheated oven for 30 minutes.
  13. Makes 12 Enchiladas de Apio or 6 servings.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican


Enchiladas De Apio - Celery Enchiladas, 3.0 out of 5 based on 1 rating
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