Papaw’s Enchiladas Especial
Muy Rico!
Papa always started this dish by softening the tortillas in oil. To make it a little healthier we start by wrapping the tortillas in a wet towel and microwaving them for about 1 minute. This softens them so that they are plenty tender by just dipping them in the enchilada sauce.
If you like spicy food, try the spicy enchilada sauce.
If you aren’t familiar with the French cooking technique call Mise en Place, this is a good time to spend a minute on google. You need to assemble everything before you start making tortilla stacks. Once you start it will go fast.
Yield: 4 servings
Time: 30 minutes
Special equipment: 4 oven safe plates (most plates are safe for a 200° oven)
Warm the oven to 200°
Ingredients:
12 corn tortillas
10 oz can Old El Paso enchilada sauce or similar
1 cup Cheddar cheese, grated
½ small onion, finely chopped
4 eggs, fried to the diners’ specifications
1 cup lettuce shredded
Instructions:
Everything except the egg needs to be ready to go before you begin to assemble the enchiladas.
Pour the enchilada sauce in a skillet large enough to hold a tortilla. Rinse the can with a little water or wine and add it to the skillet. Warm the sauce but don’t boil.
Wrap the tortillas in a damp cloth and microwave for 1 minute. If they aren’t warm through, shuffle them and microwave for another 30 seconds.
Dip each tortilla in the enchilada sauce to coat and place it on the plate. Top the tortilla with a pinch of cheese and a small pinch of onion. Repeat this 2 more times, then put the plate into the oven.
Repeat with the other three plates.
Fry the eggs and put on on top of each stack. Top the whole with another pinch of cheese and ¼ cup of lettuce.
You could serve this with beans and rice or chips and guacamole.