Enchiladas (Red Chili)
Yield
6 servingsPrep
20 minCook
?Ready
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | each |
corn tortillas (6-inch)
|
*
|
| 1 | quart |
red chili sauce
|
* |
| 1 | pound |
cheddar cheese
grated |
|
| 1 | large |
onions
chopped |
|
| 6 | large |
eggs
fried, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | each |
corn tortillas (6-inch)
|
*
|
| 0.9 | l |
red chili sauce
|
* |
| 453.6 | g |
cheddar cheese
grated |
|
| 1 | large |
onions
chopped |
|
| 6 | large |
eggs
fried, optional |
|
Directions
Fry corn tortillas in deep fat to soften.
Immerse in chili sauce and place on a warm oven-proof plate.
Sprinkle with grated cheese and chopped onion.
Cover with red chili sauce and place another tortilla on top.
Repeat the process then pour enough chili sauce over them to cover tortillas.
Three tortillas make one serving.
A fried egg is traditional on top of each enchilada.
