Saturday, January 12, 2008

Enchiladas

Makes 4 enchiladas

12 corn tortillas
4-8 oz grated sharp cheddar cheese (Cabot's Hunter, if available)
1 large sweet (Vidalia or Texas) onion, finely chopped
2 pints Enchilada Sauce
Canola oil for spraying (optional)
4 eggs

Preheat oven to 400 degrees F.

Spray tortillas lightly on both sides with oil. (I omit this step) Place 2 tortillas at a time on paper towels (if using oil) in microwave. Cook on high for 30 seconds. Remove tortillas from micro, and if using oil, put between paper towels so towels can absorb any extra oil. Repeat process with rest of tortillas.

Heat enchilada sauce in saucepan with diameter just larger than tortillas. If using canned sauce and sauce is not as hot as desired add 1-2 T hot chili powder and 2-4 T water; whisk until all powder is absorbed in sauce.

When the sauce is heated, put a tortilla in the sauce until it is covered with sauce, then remove the tortilla with a spatula, draining any excess sauce back into pan. Put the tortilla on oven proof plate that has been lightly coated with olive/canola oil and sprinkle with 1/12th of the grated cheese and onion.

Repeat until there are four plates, each with a stack of 3 tortillas, each tortilla topped with cheese and onions. Put plates in 400 degree F oven for about 5 minutes, or just until cheese is melted.

While enchiladas are cooking, in a pan coated with canola/olive oil, fry the eggs.

Remove the enchiladas from the oven and top each with a with fried egg. Serve with any remaining sauce.

I usually serve enchilada surrounded with romaine, shredded or sliced thin or baby greens.

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