Street-Style Chile Enchiladas

Campbell's Street-Style Chile Enchiladas Recipe

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.

At a glance

Prep

10 min.

Total

25 min.

Serves

4

Servings: 3 enchiladas each

Cook: 15 min.

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What You'll Need

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

How to Make It

  • 1

    Pour 1 1/2 cups enchilada sauce into a shallow dish and set it aside. Heat 1 tablespoon oil in a 12-inch skillet over medium heat. Add the zucchini and cook until it's tender-crisp. Stir the remaining enchilada sauce in the skillet.

  • 2

    Dip the tortillas in the reserved enchilada sauce to coat.

  • 3

    Heat 1 tablespoon oil in another 12-inch skillet. Add 3 tortillas, overlapping as little as possible. Cook for 1 minute, turning once. Fold the tortillas in half and place on 1 plate. Repeat with the remaining oil and tortillas, placing them on 3 more plates.

  • 4

    Sprinkle the tortillas with the cheese. Top with the zucchini mixture and lettuce.

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Easy Substitutions

  • Flavor Variation: Other delicious toppers include: chopped cooked chorizo and shredded cooked chicken or beef.
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RID#25726

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