A little Mexican fare to celebrate Spring.


There are so many types of Enchiladas in Mexico, and they are all delicious. This recipe makes a fast and easy lunch or light dinner meal that comes together quickly, and even faster if you already have the ingredients on hand. The secret to this recipe is an amazing tomato sauce.


4 hothouse tomatoes
1 large Spanish onion, peeled and cut into quarters
2 garlic cloves, unpeeled
1 Jalapeño chile
¾ tsp salt, or to taste
1 tsp vegetable oil
12 corn tortillas
¼ cup vegetable oil
3 cups queso fresco or farmer’s cheese, crumbled
1 small onion, minced
½ cup chopped cilantro leaves

½ cup queso fresco or farmer’s cheese, crumbled
1 small onion, thinly sliced into rings
1 avocado, thinly sliced

On dry comal or griddle, roast whole tomatoes, onions, Jalapeño chile and garlic, turning often until completely charred, about 15 minutes. Peel garlic and then transfer tomatoes, onion, chile and garlic to blender container and blend until smooth. Season to taste with salt.

On medium saucepan, heat 1 tsp vegetable oil and cook salsa, until flavors completely blend, for about 10 minutes. Keep warm.

On medium frying pan, heat ¼ cup vegetable oil. Soft-fry tortillas for 20 seconds, only until they soften and warm up. Drain on paper towels and keep warm until all tortillas are done.

Mix queso fresco with minced onion and set aside.

To assemble plates:

Dip one tortilla at a time in salsa and place on plate. Fill with some queso fresco and onion mixture. Fold tortilla in half. Continue with another two tortillas per plate. Spoon a pool of salsa on plate and arrange the three enchiladas over salsa. Spoon more salsa over enchiladas, garnish with crumbled cheese and onion rings. Arrange a few avocado slices on the side. Serve immediately.

Serves 4