Enchiladas Coloradas (Red Enchiladas)

Name: Enchiladas Coloradas (Red Enchiladas)
Prep time: 30 min
Cook time: 7 min
Total time: 37 min
Yield: 4 serving(s)
Ingredients: 29.58 ml cooking oil; 12 corn tortillas; 226.79 g grated longhorn cheese; 1 large white onions or 1 large yellow onion; 14.79 ml butter; 4 eggs; shredded lettuce; 24-30 dried red chile pods; 946.36-1182.95 ml water; 4.92 ml salt

Submitted by Johnney

"I picked up this recipe while living in The Land of Enchantment New Mexico. Makes a great breakfast."

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photo by SimplyME

Ready In:: 37mins
Ingredients:: 10
Serves:: 4

ingredients

29.58 ml cooking oil
12 corn tortillas
226.79 g grated longhorn cheese
1 large white onions or 1 large yellow onion
14.79 ml butter
4 eggs
shredded lettuce
RED CHILE SAUCE (use 2 cups)
24-30 dried red chile pods
946.36-1182.95 ml water
4.92 ml salt

directions

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.

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Reviews

I grew up with this recipe, except we dipped the tortilla in the enchilada sauce then put onions and cheese between the stacks. Of course, you have to have the fried egg and pour the enchilada sauce over everything to make it complete. Thanks!

ea6bmccpo3
This is as close to an authentic red chili enchilada as I have seen on this site. Excellent!

GrannyCarrie B.
This recipe is very good, and certainly authentic of New Mexico. It is an easy dish to prepare with lots of wonderful flavors. The only thing I did different was to fry the eggs in canola oil instead of butter. Thanks so much for sharing your wonderful recipe.

Miss Annie
Very authenic New Mexican enchiladas. This is the same way I make mine and I am from New Mexico.

SimplyME

Tweaks

This recipe is very good, and certainly authentic of New Mexico. It is an easy dish to prepare with lots of wonderful flavors. The only thing I did different was to fry the eggs in canola oil instead of butter. Thanks so much for sharing your wonderful recipe.

Miss Annie

RECIPE SUBMITTED BY

Johnney

Bakersfield, California

I was born to John and Barbara Messmore, Mothers maiden name of Rupe, My family roots are from Kentucky, We moved to Chicago, Ill. when I was 2yrs of age so I consider that to be where Im from.I lived half of my life there then my family moved to west to San Francisco, Ca. and thats when my life really began, I never learned so much about life as I did living there, It was a melting pot of people, I grew up during the "LOVE" era where it seemed that everyone shared everything with eachother,Kinda like here at Zaar, There were no expectations, no demands and it seemed that life was slower and full of energy, I miss that today. I started cooking at the age if 15 learning from my Grandmother "Bertha Rupe" She was a Manager of an apartment building in San Francisco on the corner of "Post & Polk" Street where all the old ladies just thought I was so "Cute" a lot of my recipes as I can remember them come from all of them.Later in 1971 at the age of 17 I joined the Navy and thats where most of my culinary training came from, I was a cook on my ship the "USS KIRK DE-1087" Whats weird is that the building address on post and polk was 1087, It was a Destroyer Escort to the Carrier "Kitty Hawk", I cooked for a crew of about 300, Its funny, when I got out and cooked for friends and family I could'nt keep from making a lot of food.I now reside in Bakersfield, Ca. where I met my love of my life online, I lived in San Jose at the time with my younger brother Mark and his family, We met and fell in love so I moved here, I just have to say tis "The things we do for love" Ive been here for 5 years now and I hate this city with a passion, Its hell in the summer but winters here are ok, However THERE IS NOTHING HERE! and the drivers in this town do not know what a stop sign means, Anyone out there that has driven here knows what Im talkin about.I now am on disability due to a heart transplan in 2000, I do most of the cooking here, The GF's son in law loves my Pizza.My GF and her daughter has started a bead business making Magnetic Hematite necklaces, Thier really kool lookin' You can see them on the website Im building for them: <A HREF="http://www.thenortheastshop.com/">"The Northeast Shop.Com"</A> <HR WIDTH="100%"COLOR="#FF0000" SIZE="4"> <MARQUEE bgcolor="#FFFFFF" loop="-1" scrollamount="5" width="100%">Never Drive Faster Than Your Guardian Angel Can Fly!</MARQUEE> <HR WIDTH="100%"COLOR="#FF0000" SIZE="4">

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