Total Time
1hr 10mins
Prep 45 mins
Cook 25 mins

Crispy enchiladas. A great addition to any mexican platter served with rice and beans.

Ingredients Nutrition

Directions

  1. Cook 1/2 cup onion in the 1/4 cup water for 5 minutes or until tender.
  2. Stir in 1 1/4 cups of the tomatoe puree, the chopped peppers, and 1/4 teaspoon salt.
  3. Heat to boiling.
  4. Reduce heat and simmer, covered, for 10 minutes.
  5. Uncover and simmer for 2 to 3 minutes longer or until thickened slightly.
  6. Set aside.
  7. Cook pork and 1 cup of onion in a skillet until pork is brown and onion is tender.
  8. Drain off fat.
  9. Stir in remaining 1/2 cup tomatoe puree, potatoes, and 1 1/2 teaspoon salt.
  10. Heat through.
  11. Set filling aside.
  12. Beat egg whites until stiff peaks form.
  13. Beat egg yolks and 1 tablespoon water.
  14. Add flour and 1/4 teaspoon salt to yolks.
  15. Beat for about 3 minutes until thick and lemon colored.
  16. Fold in whites.
  17. Spoon about 1/4 cup of the filling onto each tortilla; roll up.
  18. Dip filled tortillas into egg mixture, making sure ends are covered.
  19. Cook in hot fat for about 2 minutes per side or until browned.
  20. Drain on paper towels.
  21. Re-heat sauce.
  22. Arrange enchiladas on a serving platter.
  23. Pour sauce over.
  24. Garnish with lettuce and cheese.

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