INGREDIENTS
1
Cilantro, Fresh
3/4 cup
Corn, Frozen and Thawed Kernels
1 clove
Garlic
16 oz
Peppers and onions, Frozen and Thawed Roasted
1 tsp
Baking powder
1 tsp
Chili powder
2 cups
Masa de harina
1 pinch
Red pepper flakes
1 pinch
Salt and black pepper
1/2 tsp
Sea salt
3/4 cup
Vegetable shortening
1 tbsp
Olive oil
1/2 tsp
Cumin
1 1/2 cups
Mexican blend cheese
1 cup
Enchilada sauce, Red
1 3/4 cups
Water