Enchiladas Coloradas (Red Enchiladas)
I picked up this recipe while living in The Land of Enchantment New Mexico. Makes a great breakfast.
- Ready In:
- 2 tablespoons cooking oil
- 12 corn tortillas
- 1⁄2 lb grated longhorn cheese
- 1 large white onions or 1 large yellow onion
- 1 tablespoon butter
- 4 eggs
- shredded lettuce
RED CHILE SAUCE (use 2 cups)
- 24 -30 dried red chile pods
- 4 -5 cups water
- 1 teaspoon salt
Prepare RED CHILE SAUCE:
- Wash chile and remove stems and seeds.
- Combine chile and water in a saucepan and bring to a boil.
- Lower heat and cook for 15 minutes.
- Let cool and blend in a blender a small amount at a time.
- Strain through a sieve and add salt.
- Store 2 cups in refrigerator for immediate use and freeze remainder for later use.
- Heat chile sauce over low heat.
- Heat oil in frying pan.
- Using tongs, dip each tortilla in the hot oil just long enough to soften it.
- DO NOT FRY!
- Place 2 tortillas, one at a time, on an oven proof plate.
- Spoon on one or two tablespoons of the red chile sauce.
- Sprinkle with cheese and onion.
- Repeat the process with 2 more tortillas.
- Put plate in a warm oven to melt cheese.
- Repeat the procedure until all four plates are in the oven.
- Melt butter in a frying pan.
- Fry the eggs the way you like them (Over easy works best with for this dish).
- Place one egg on top of each enchilada plate.
- Decorate edges of plate with shredded lettuce and serve.
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