Vegan Enchiladas Monterrey, Mexico Style
Equipment
- Griddle
- Stove
- Spatula
Ingredients
- 1 36 count Red Corn Tortillas optional
- 14 Ounces Vegan Lazy Queso Fresco
- 1 Tablespoon Neutral Cooking OIl optional but recommended
- Enchilada Hash Browns and Garden Salad optional
Instructions
- Turn on your stove on a medium to high heat and place your griddle to begin to heat.
- With a napkin or kitchen brush, rub some oil on each red tortilla.
- If you can't find red tortillas simply dip the traditional white ones in Enchilada Sauce and this will work just great.
- Place the tortillas on the griddle pan and flip at the 1 minute mark to ensure they do not burn.
- Fill each tortilla with the Vegan and Lazy Queso Fresco and roll them like flutes.
- Make as little or as many as your heart desires. "This Vegan and Lazy Queso Fresco" lasts a week in the fridge but I warn you that you won't be able to eat just 4 or 5 these are that good.
- Enjoy with the ones you love the most.
Notes
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Recipes to make with these enchiladas:
Lazy Vegan Queso Fresco
4-Ingredient Enchilada Hash Browns