-
1
Grate the cheese, dice the onions into small dice, shred the lettuce into thin portions, slice the olives, and slice the green onions- set aside.
-
2
Mix the masa harina, salt, baking powder, and 3/4 cup grated cheese. Whip the egg. Add the whipped egg and water to the dry ingredients. (Don't add all the water at once- add in small additions) Mix the masa with a spoon or mix with your hands - like a pasta dough. Be careful not to knead too much. Knead until the masa is mixed, firm and slightly moist. Add water if the mixture is too dry or add a little more dry masa if the mixture is too wet. My mother mixed her masa with her hands.
-
3
Separate masa dough into small 3/4 inch rounds. You may be able to make 12 round balls of dough. Using two sheets of waxed paper, place one round masa dough between the two sheets. Flatten the masa ball dough with the bottom of a small saucer plate. Flatten the dough ball to approximately 1/4 inch with a 4 to 5 inch diameter.
-
4
Using a large frying pan, add about a 1/8 inch of oil and heat with a medium temperature 375 degree F.
-
5
Fry the masa pancakes until the bottom is golden tan- about 2 minutes per side. Turn the pancake over and fry the opposite side. Add oil as needed.
-
6
Once all masa dough pancakes are fried, dip each pancake in the enchilada sauce and arrange them on the bottom of a 9 x 12 baking pan. Once the bottom has been covered, sprinkle grated cheese on the enchiladas. Add a second layer on top of the first layer. Sprinkle with cheese and half of the diced onions. Add more or less onion depending on your preference.
-
7
Bake in a 375 degree F oven until the cheese is melted and the sauce is bubbling.
-
8
Serve a stack of enchiladas garnished with extra white onions, green onions, shredded lettuce.
-
9
Enjoy a home cooked Mexican meal.
