Classic Red Enchiladasenchiladas 12.00 blue corn tortillas 0.33 cup vegetable oil 3.00 cup or 4 of red chili sauce 3.00 cup grated longhorn cheese 2.00 small onions, minced 4.00 eggs (optional) Fry tortillas in oil until soft and drain on paper towels. Heat chili sauce. Layer tortillas on serving plates, topping each with grated cheese and minced onions and sauce. Stack three per serving plate and top with cheese and sauce. Put plates in oven to allow cheese to melt. Meanwhile, fry eggs in remaining oil. Top each enchilada stack with the fried eggs. Serve immediately. Rita Resales Indian Country Dining Guide 1997 Gallup, New Mexico MM Format by John Hartman 2 December 1997 Los Vaditos de Cerrillos, New Mexico |
