Red Enchiladas
Prepared by Nilofer Merchant August 3, 2001
Ingredients:
1 pkg of 10 flour tortillas (get regular not large)
1 large can (about 32 oz) mild or regular enchilada sauce
1 8 oz can tomato sauce
1/2 tsp sugar
3/4 lb ground or shreded left-over pork or chicken. Shredded left-over roast
is good. I actually think you can go up to a 1lb without losing the proportions.
1 can chopped or sliced olives
1 large white onion
1/4 cup raisins
Ortega green chilis (8 or 16 oz can is based on personal preference)
1 medium block of cheddar cheese. Sharp is best.
2 hard boiled egg
Cilantro – 1 large spoon finely diced.
Olive oil – enough.
Cumin powder (1/2 to 1 based on preference)
Salt (1/2 tsp)
Olives, Boiled Egg, Avocado, Fresh Tomato and Cilantro for garnish.
Preparations:
Sauce:
- Put together the enchilada sauce, the tomato sauce, and the sugar.
- Heat on low.
- You want it fully warmed through and mixed but not put on the stove for
too long. Otherwise, you won’t have enough sauce. Add a little water if you
want.
Filling: ·
- Saute onion until soft, then put aside.
- Brown or reheat meat in olive oil.
- Add back in onions. Add cilantro, raisins, green chilis, eggs, salt, cumin,
olives.
- Mix and cook low 3 minutes. You want everything heated through but not cooking
really.
Assembly: ·
- 9x13 pans. Little olive oil or Pam to coat bottom and sides.
- Put generous spoonfuls in bottom of oiled pan.
- Dip tortilla in warm sauce, put in pan, then 2 spoonfuls of filling and
roll with seam side down. Each pan holds about 5 enchiladas.
- Pour sauce over all enough so all are moist and sitting in some sauce. (Otherwise
they get dry while cooking).
- Sprinkle generously with grated cheese.
- Bake at 350 for 20 minutes.
- Serve and garnish with sliced eggs, sliced avocados, wedge of tomatoe, spring
of cilangro and also an olive.
I serve this with Spanish rice, and refried beans.
Enjoy with friends!
