Fried Enchiladas

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READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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