Enchiladas Coloradas (Red Enchiladas)

Recipe by Johnney
READY IN: 37mins




  • 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.
  • Prepare ENCHILADAS:
  • 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.
  • 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.