Salvadoran Enchiladas

Ingredients:
two cups instant corn masa flour
i 1/2 cups warm water
iii tablespoon canola oil
i 1/2 loving loving cup Old El Paso Traditional Refried Beans
two avocados, sliced
i 1/2 cups chopped romaine inwards add-on to ruby cabbage mix
iii hard-boiled eggs, sliced
1/4 loving loving cup diced white onion
i pint grape tomatoes, halved lengthwise
1/4 loving loving cup crema Salvadoreña (Salvadoran sour cream)

Directions:
Place the instant corn masa flour inwards a large bowl. Using a mixer amongst a dough hook, mix the flour spell streaming inwards the warm H2O continuously until a soft, dry out out dough forms. Roll the dough into iii inch balls. Place between two sheets of waxed paper inwards add-on to press amongst a pan until it is virtually 1/4 inch thick. Heat canola unsmooth crude oil inwards a skillet. Add the tortillas inwards add-on to ready 2-3 minutes on each side until golden brown.

Meanwhile, rut the refried beans inwards a pocket-sized saucepan. Spread each warm tortilla amongst refried beans. Top amongst avocado, lettuce inwards add-on to cabbage mix, onion, tomato, egg slices inwards add-on to a dollop of crema Salvadoreña. Serve immediately.

Yield: 10 enchiladas

My thoughts:

Unlike Mexican enchiladas, Salvadoran enchiladas feature crisp fresh ingredients layered over thick, warm tortillas inwards add-on to refried beans. I've seen a lot of versions amongst midpoint simply my favorite bits are e'er the vegetables inwards add-on to the egg on exceed in addition to then I went amongst a lighter version. This version came together genuinely apace every flake well. The tortillas were remarkably wearisome to construct inwards add-on to the balance was past times inwards add-on to large heating (the refried beans Old El Paso challenged me to role inwards an interesting way) inwards add-on to assembly (pretty much everything else). I hard-boiled the eggs the nighttime before in addition to then I entirely had to piece them.
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