2- 8oz containers of Red chili salsa (Salsa Queen)
3 cups shredded chicken or beef.
12 corn tortillas
1 1/2 cups fresh Mexican cheese crumble ( Queso fresco)
1- 8oz container Pico de gallo
1- 8oz creamy jalapeño (salsa queen)
1 cup lettuce shredded.
1) Deep the tortilla into the Red chili salsa to a light coat each side.
2) Place it in a frying skillet and briefly fry a few seconds on both sides. Add more vegetable oil to the skillet as needed.place fried tortillas in a dish while you make the rest of the tortillas.
3) To assemble the enchiladas, first, place the filling in the center of the tortilla and fold it.
4) Sprinkle the enchiladas with the cheese. Add garnish of the shredded lettuce, Pico de gallo and Creamy Jalapeno. Buen provecho!??????
Recipe by The Salsa Queen.