INGREDIENTS:

• Diego’s White Corn Tortillas (gf) or Diego’s Yellow Corn Tortillas (gf) or Diego’s Street Tacos (not gf as wheat flour tortillas)

• Spray oil or bottled oil & access to a sandwich press or use a non-stick fry pan & have ready a paper towel lined plate and tea towel or a Diego’s Warmer.

• Depending on the size of Tortillas, use the following ingredients and do not overfill:

• ~4-6 cups Shredded *Chicken Carnitas or ~4-6 cups Shredded *Pork Carnitas

• ~3-4 cups *Green Enchilada Sauce

• 1 cup corn kernels  

• ¼ cup finely diced white onion

• ¼-½ *Pickled Red Onions

• 3-4 cups grated cheese

Optional additions: sliced black olives & coriander leaves to add to the top of the enchiladas

INSTRUCTIONS:

1. Preheat the oven to 180C.

2. In a fry pan, add a coating of oil and heat. Add the corn tortillas and soften by turning over quickly a few times and rotate with a spatula on the heated pan to warm and soften. Repeat with remaining tortillas. Or use spray oil and a heated sandwich press to soften the seal, see the pack instructions. Remove from pan or sandwich press and place onto a paper towel-lined plate and cover with a cloth or use covered paper towels in a Diego’s Warmer to keep warm.

3. Have ready a greased or brown paper-lined rectangular baking dish for baking enchiladas. 

4. Place a warmed tortilla on a cutting board and add in equal quantities down the centre of the tortilla the chicken or pork carnitas meat, grated cheese, corn kernels, diced white onion, pickled onions and the ½ tbsp qty per tortilla of Diego’s Green Enchilada Sauce.

5. Fold over and roll gently the filled tortilla and place seam side down into the baking dish. 

6. Repeat with the remaining ingredients.

7. Top the filled enchiladas with the left-over enchilada sauce and grated cheese and any of the optional additions