Wednesday, November 12, 2008
Okay, for those of you who are thinking "This looks weird", let me explain. This is a modified version of my grandpa Poppi's Red Enchilada recipe. When I was a kid it was made by layering fried corn tortillas, onions, red enchilada sauce, and cheese on individual plates, then they were baked in the oven on the plate and topped with a fried egg when they came out. I have made them this way, but the plates are really hot (especially to serve to kids), so I made it in a casserole dish. I also added cream of mushroom soup to the red sauce to tame the spiciness down for the kids. But of course, it still must be served with a fried egg on top (it really is yummy!). Tradition, TRADITION! I always serve Mexican food with refried beans and corn, if you aren't impressed with canned refried beans give these a shot, they are great (thanks to lard- no 98% fat-free here). They are La Costena brand, I get them at Albertson's by the real Mexican foods (not by the other refried beans). And as for the orange juice, when we got married Dustin informed me that meals have certain drinks that go with them, thus a meal is either a milk-meal or a juice-meal. Soup is a milk meal, Mexican's always a juice meal. Thus the juice.
24 corn tortillas
1 lg. can red enchilada sauce
1 sm. can cream of mushroom soup
1 sm. onion, chopped
1 lb. (4 cups) colby-jack or cheddar cheese, grated
eggs for frying
Heat about an inch of oil on medium heat in a small frying pan. Fry each tortilla about 5 seconds each side, drain on paper towels. Pour out extra oil, saute onions until soft. Mix red enchilada sauce, soup and onions in bowl (if you want the original flavor, leave out the soup). Spray 13 x 9 pan with cooking spray. Lay 6 tortillas on bottom of pan. Layer 1/4 of the sauce and 1 cup of the cheese on top. Continue with 3 more layers. Bake at 350 degrees for about 25 minutes. Fry enough eggs for everyone eating, serve each slice of enchiladas with a fried egg on top.