Ingredients: 8 corn tortillas I used a corn/wheat blend 1/2 cup oil for frying (I used avocado oil) 1/2 tsp kosher salt 1 cup red enchilada sauce 4 whole eggs for frying And so on.
Instructions:
Step one. Stack tortillas and cut each into 8 small wedges. Over medium high heat, heat oil in large skillet. When the oil hot, add the tortillas, working in small batches to not over crowd pan. Fry, turning as needed, until golden brown.
Step two, Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas.
Step three, Remove most of the oil from pan (discard or save for another use). Add enchilada sauce and cook for several minutes until heated through.
Thanks to: https://ancestral-nutrition.com/grain-free-enchiladas-gluten-free-low-carb-paleo-option/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=666882964_26298702_22361
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