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This recipe is used to make Chef La La's Enchiladas Raquel.

  • Yield: Makes 2

Source: The Martha Stewart Show, March Winter/Spring 2008


  • Grapeseed oil, for frying
  • 2 white corn tortillas (8 or 9 inches)


  1. Heat 1/2 inch oil in a large skillet over medium heat. Working with one tortilla at a time, fry until golden brown and crisp, about 1 minute per side. Transfer tortillas to a paper-towel-lined baking sheet to drain.

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