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Ingredients
  • (2) 7 oz cans of El Pato hot tomato sauce
  • 10 to 12 corn tortillas (cold)
  • ½ of a small onion
  • 8 oz Queso fresco
  • In the video I used Cotija and cheese curds
  • 4 large eggs for topping enchiladas
  • Pam: Cheese & onion are my favorite for the filling in enchilada. Occasionally chicken. These remind me of the New Mexico style enchiladas I grew up with. They didn't always roll them, usually they would stack and top with a fried egg. Thanks for sharing all of your delicious recipes. I have learned so much from you!
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