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Red Chile Enchiladas

Country.Chef's picture
Ingredients
  Corn flour 2 Pound
  Enchilada sauce 4 Cup (64 tbs)
  Salt 1 Teaspoon
  Cheese 1 Cup (16 tbs)
  Baking powder 1⁄2 Teaspoon
  Lettuce 1
  Garlic 2 Clove (10 gm), chopped
  Green olives 1 Cup (16 tbs), sliced
  Oregano 1 Teaspoon
  Green onions 1 Cup (16 tbs), chopped
  Frying oil 2 Cup (32 tbs) (For Frying)
  Water 1 Cup (16 tbs)
Directions

MAKING
1) Mix together the maseca (corn flour), baking powder, salt and some water.
2) Mix well till a smooth dough is formed. It should not be sticky.
3) Shape the mixture into balls the size of an egg.
4) Between two sheets of wax paper, place one ball at a time and use a rolling pin of tortilla press to flatten it to a round which is 4 to 5 inches in diameter, or ¼-inch thick.
5) Make the round ahead of cooking the other ingredients. Use damp paper towels to cover.
6) In a small skillet, fry 1 inch of oil.
7) Fry each patty for about 5 minutes on each side. Drain on paper towels.
8) In a plate, place 2 to 3 tortillas and then use enchilada sauce to cover each patty. Top with onion, olives, lettuce and cheese.

SERVING
9) Serve at room temperature as a main dish. Can also be served as a snack.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Chili
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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