Makes: 5 enchiladas
Prep Time: 15 mins
Chill Time: 4 hrs
Ingredients
- 5 fried corn tortillas. These can be store-bought, or you can do the frying yourself. For a healthier (albeit less tasty) option, you can go the oven-baked route
- 2 tomatoes
- ½ cabbage, disinfected
- 300g minced beef
- 1 can Rio Luna Organic Diced Green Chiles or for more spiciness, go for the Rio Luna Organic Jalapeño Chiles
- 2 hardboiled eggs
- “Queso seco” or any dry cheese, grated
- Salt and pepper to taste
Made With
Directions
- In a pan, cook the minced beef with minimal olive oil.
- Slice the cabbage thinly and slice the tomatoes.
- Add a serving of beef to the fried corn tortilla, next add a layer of cabbage.
- Add the tomato and a couple of slices of the hardboiled egg. Salt and pepper to taste and add “queso seco” or any grated dry cheese.
- Add a spoonful of the Rio Luna Organic Diced Green Chiles to top everything off.
Recipe Note
This recipe was developed and featured on La Cooquette. The original blog post can be read here.
