enchilada_salvadorena

Salvadoran Enchilada

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Ingredients (Enchiladas):

  • 2 tablespoons vegetable oil
  • 4 small/mini corn tortillas (about 5 inches)
  • 1 cup refried beans, warmed
  • 1 ½ cups Tropical Queso Fresco Centroamericano, crumbled
  • 1 large tomato, sliced
  • 1 ripe avocado, peeled, pitted and sliced
  • 2 hard-cooked eggs, peeled and sliced

Ingredients (Spicy Crema):

  • ½ cup Tropical Crema Centroamericana
  • ½ teaspoon hot pepper sauce or to taste

Preparation:
In large skillet over medium heat-high heat, in hot oil, cook tortillas until well browned and crisp on both sides, turning once.

On each tortilla, spread ¼ cup refried beans. Top each with1/4 cup Queso Fresco and sliced tomatoes; top with sliced avocado and eggs.

In small bowl combine crema and hot pepper sauce until well blended. Top each tortilla with a dollop of spicy crema. Serve with additional Queso Fresco and spicy crema. Serves 4.