ENCHILADAS COLORADAS (RED ENCHILADAS)
I picked up this recipe while living in The Land of Enchantment New Mexico. Makes a great breakfast.
Provided by Johnney
Categories One Dish Meal
Time 37m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 570, Fat 35.7, SaturatedFat 16.6, Cholesterol 278.7, Sodium 1064.9, Carbohydrate 39.1, Fiber 5.9, Sugar 4.2, Protein 25.2
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