Enchiladas tultecas

With Cinco de Mayo just around the corner what a better way to celebrate than with a yummy family dinner! The color is amazing when placed on your dinner plate and its something that your sure to love!



What You Need
4 guajillo chiles, stemmed, seeded and hydrated
2 Tbsp. water
12 corn tortillas (6 inch)
4 tsp. oil
1 pkg. (15 oz.) chorizo
2 lb. red potatoes (about 6), cut into 1/4-inch cubes, cooked and drained
1 lb. carrots, peeled, cut into 1/4-inch cubes and cooked
2 cloves garlic, chopped
3/4 cup ATHENOS Traditional Crumbled Feta Cheese
1 cup shredded lettuce
2 plum tomatoes, seeded, chopped
1 small avocado, cut into 12 slices

Make It:

BLEND chiles and water in blender until smooth; strain. Brush onto one side of tortillas.

HEAT 1 tsp. oil in large skillet on medium heat. Add 3 tortillas; cook 3 min. or just until tortillas start to turn crisp, turning occasionally. Repeat with remaining oil and tortillas; set aside.
COOK chorizo in large skillet on medium heat 8 min. or until lightly browned, stirring occasionally; drain. Add potatoes, carrots and garlic; cook 5 min. or until heated through, stirring frequently.

PLACE tortillas, guajillo-sides up, on platter; top with chorizo mixture and remaining ingredients.

Enjoy!!

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