La Posta De Mesillas Red Enchiladas Enchiladas Coloradas Recipes

LA POSTA DE MESILLA'S RED ENCHILADAS (ENCHILADAS COLORADAS)

Steps:

• Fry individual tortillas in hot fat. Leave in only long enough to soften. Do not fry crisply.
• Immerse tortillas completely in red sauce.
• Take out quickly and place on serving plate and sprinkle generously with the cheese and onion.
• Continue in layer cake fashion until each plate has 2 or 3 tortillas.
• If tortillas seem dry, spoon added sauce to taste.
• Fry an egg, sunny side up, per serving and place on top of enchilada.
• Garnish around edge of plate with shredded lettuce.

ENCHILADAS COLORADAS (RED ENCHILADAS)

Steps:

• 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.
• 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.