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FOR ROLLED ENCHILADAS: Dip tortillas in hot oil. Then put 1 Tbsp minced onions, 1/8 cup grated cheese, and 2 Tbsp chilli sauce in a tortilla. |
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Roll up and sprinkle some cheese on top and another Tbsp of chilli sauce. Put as many enchiladas as you desire on a plate and put in the oven long enough to melt the cheese. Serve hot. A fried egg is often served on top of the enchiladas. |
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FOR STACKED ENCHILADAS: Follow the directions as above but leave the tortillas flat. Ther are usually 3-4 enchiladas per plate. Top with cheese and chilli sauce and heat in the oven. |
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An extra delicious enchilada is made with blue cornmeal and prepared as above. The blue cornmeal tortillas are usually about 3/16" thick instead of 1/8" thick. This is an entirely different dish from ordinary corn tortilla enchiladas. |
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Enchiladas may also be baked in a casserole. layer the ingredients. |
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ENCHILADAS VARIATIONS: BEEF: Using flour or blue cornmeal tortillas, add browned coarsely ground beef to chilli sauce, onion cheese. |
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CHICKEN: Make a white sauce from chicken bouilion and add pieces of cooked chicken. Equal parts of chicken and white sauce makes a good filler. Add 1/4 tsp each ground oregano and cominos. |
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Serve hot with a mixed green salad and hot coffee. |
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