Photo by Charles Masters
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  • Serves 4
  • Hands-On Time
  • Total Time


  1. Check 3/4 cup olive oil
  2. Check 6 6-inch corn tortillas, cut into wedges
  3. Check 3/4 cup red enchilada sauce
  4. Check 1/4 cup crumbled Feta
  5. Check 1/4 small white onion, chopped
  6. Check 1/4 cup fresh cilantro leaves


  1. Heat the oil in a large skillet over medium-high heat and fry the tortillas until crisp, 3 to 4 minutes; drain and transfer to a paper towel-lined plate.
  2. Wipe the skillet clean and warm the enchilada sauce and ¼ cup water over medium heat.
  3. Add the crisped tortillas to the skillet and cook until most of the sauce is absorbed, 5 to 6 minutes. Top with the Feta, onion, and cilantro.