Yield: Yields 12 enchiladas.
These are delicious alone or served alongside Mexican Rice, and some shredded cabbage in a tart vinaigrette. If you can find Mexican cheese, use queso Oaxaca or Chihuahua in place of the Jack cheese and queso fresco instead of the feta.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Roll enchiladas loosely and don’t overfill them. A heaping tablespoon of filling is all you need.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?