Stacked Enchiladas with `everything' Salsa
| Yield: | 1 Servings |
| Categories: |
| 3 | tb | Canola oil; about |
| 8 | Corn tortillas | |
| 1 1/2 | c | Everything Salsa (see recipe) |
| 2 | c | Chopped red onion (or mild onion like Vidalia) |
| 3 | c | Grated Monterey Jack and cheddar cheese (mixed) |
| 1/2 | c | Crumbled queso fresco |
| Avocado slices | ||
| 1 | c | Crisp romaine lettuce leaves, cut into ribbons |
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