Fried Enchiladas Recipe

Name: Fried Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped onion; 1/4 cup water; 1 (15 ounce) can tomato puree; 1 -2 pickled jalapeno pepper, rinsed,seeded and chopped; 1/4 teaspoon salt; 1 lb ground pork; 1 cup chopped onion; 2 medium potatoes, cooked,peeled and chopped; 1 1/2 teaspoons salt; 4 egg whites; 4 egg yolks; 1 tablespoon water; 2 tablespoons flour; 1/4 teaspoon salt; 2 tablespoons cooking oil; 12 6-inch corn tortillas; fat, for deep-fat frying; shredded lettuce; shredded cheddar cheese

Servings: persons

1/2 cup chopped onion
1/4 cup water
1 (15 ounce) can tomato puree
1 -2 pickled jalapeno pepper, rinsed,seeded and chopped
1/4 teaspoon salt
1 lb ground pork
1 cup chopped onion
2 medium potatoes, cooked,peeled and chopped
1 1/2 teaspoons salt
4 egg whites
4 egg yolks
1 tablespoon water
2 tablespoons flour
1/4 teaspoon salt
2 tablespoons cooking oil
12 6-inch corn tortillas
fat, for deep-fat frying
shredded lettuce
shredded cheddar cheese

1
Cook 1/2 cup onion in the 1/4 cup water for 5 minutes or until tender.
2
Stir in 1 1/4 cups of the tomatoe puree, the chopped peppers, and 1/4 teaspoon salt.
3
Heat to boiling.
4
Reduce heat and simmer, covered, for 10 minutes.
5
Uncover and simmer for 2 to 3 minutes longer or until thickened slightly.
6
Set aside.
7
Cook pork and 1 cup of onion in a skillet until pork is brown and onion is tender.
8
Drain off fat.
9
Stir in remaining 1/2 cup tomatoe puree, potatoes, and 1 1/2 teaspoon salt.
10
Heat through.
11
Set filling aside.
12
Beat egg whites until stiff peaks form.
13
Beat egg yolks and 1 tablespoon water.
14
Add flour and 1/4 teaspoon salt to yolks.
15
Beat for about 3 minutes until thick and lemon colored.
16
Fold in whites.
17
Spoon about 1/4 cup of the filling onto each tortilla; roll up.
18
Dip filled tortillas into egg mixture, making sure ends are covered.
19
Cook in hot fat for about 2 minutes per side or until browned.
20
Drain on paper towels.
21
Re-heat sauce.
22
Arrange enchiladas on a serving platter.
23
Pour sauce over.
24
Garnish with lettuce and cheese.

1015

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup chopped onion, 1/4 cup water, 1 (15 ounce) can tomato puree, 1 -2 pickled jalapeno pepper, rinsed,seeded and chopped, and more.

Yes, Fried Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fried Enchiladas

How did you like this recipe?

Frequently Asked Questions