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