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Categories:
corn tortillas shortening onions cups lettuce Cheddar cheese eggs red sauce shortening flour salt garlic salt red chili pepper cold water oregano cumin
Viewed: 125 - Published at: 10 years agoIngredients
- 12 corn tortillas
- shortening
- 2 onions, chopped
- 2 cups lettuce, coarsely chopped
- 3 cups sharp cheddar cheese, grated
- 4 eggs (for serving)
- For the Red Sauce
- 2 tablespoons shortening
- 2 tablespoons flour
- 3/4 teaspoon salt
- 1/2 teaspoon garlic salt
- 1/4 - 3/4 cup red chili pepper, powder* (use good quality)
- 2 cups cold water
- oregano (optional)
- cumin (optional)
Method
- Red Chile Sauce:
- Heat 2 tablespoons shortening in medium saucepan on medium heat. Stir in flour and cook for one minute (don't stop stirring).
- Add Chile powder and cook for an additional minute.
- Gradually add water and stir, making sure that no lumps form.
- Add seasonings to sauce and simmer on low heat for 10-15 minutes.
- Enchiladas:
- 350 degree fahrenheit oven.
- Heat 1/2 inch of shortening in heavy pan at medium-high heat.
- Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels.
- Assemble the enchiladas by placing 1/4 cup sauce (as base for each tortilla) in an oven-proof dish or plate, followed by a tortilla. Another 1/4 cup sauce, 1/4 cup cheese, and some onion. Repeat twice. Top with remaining sauce.
- Place in oven at 350 degrees for 15 minutes, or until the cheese melts.
- Top with a fried egg and garnish with lettuce to serve.
- *To make your own Chile Powder: 16 dried New MexicoRed Chile pods, stems removed. Place 2-3 pods in a blender and finely grind them on low speed. Add more pods until the lower portion of the jar is full. Empty container and continue to process until all pods are ground. *Note: The more seeds you leave in the pods the hotter your chile power will be.
