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Fried Enchiladas

Mexican.Chef's picture
Ingredients
  Chopped onion 1⁄2 Cup (8 tbs)
  Water 1⁄4 Cup (4 tbs)
  Canned tomato puree 15 Ounce (1 Can)
  Pickled serrano peppers/Pickled jalapeno peppers 2 , rinsed, seeded, and chopped
  Salt 1⁄4 Teaspoon
  Ground pork 1 Pound
  Chopped onion 1 Cup (16 tbs)
  Potatoes 2 Medium, cooked, peeled, and chopped
  Salt 1 1⁄2 Teaspoon
  Egg whites 4
  Egg yolks 4
  Water 1 Tablespoon
  All purpose flour 2 Tablespoon
  Cooking oil 2 Tablespoon
  6 inch tortillas 12
  Fat 2 Cup (32 tbs) (For Deep Fat Frying)
  Shredded lettuce 1⁄4 Cup (4 tbs)
  Shredded cheddar cheese 1⁄4 Cup (4 tbs)
Directions

In covered saucepan cook the 1/2 cup onion in the 1/4 cup water about 5 minutes till tender.
Stir in 1 1/4 cups of the tomato puree, the chopped peppers, and 1/4 teaspoon salt.
Heat to boiling; simmer, covered, 10 minutes.
Uncover; simmer 2 to 3 minutes or till slightly thickened.
Set aside.
In skillet cook pork and the 1 cup onion till pork is brown and onion is tender.
Drain off fat.
Stir in remaining 1/2 cup tomato puree, the cooked potatoes, and 1 1/2 teaspoons salt.
Heat through.
Set filling aside.
Beat egg whites till stiff peaks form.
Beat egg yolks and 1 tablespoon water slightly.
Add flour and 1/4 teaspoon salt; beat about 3 minutes or till thick and lemon-colored.
Fold into whites.
To assemble enrollados, heat 2 tablespoons oil in skillet.
Dip each tortilla in the hot oil for 10 seconds or just till limp.
Spoon about 1/4 cup filling onto each tortilla; roll up.
Dip filled tortillas in egg mixture, being sure ends are covered.
Cook in deep hot fat (375°) about 2 minutes per side or till golden brown.
Drain on paper toweling.
Reheat sauce.
Arrange enrollados on platter; pour sauce over.
Garnish with lettuce and cheese.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Cheese

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