Fried Enchiladas
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 ⓘ
Instructions
- Cook 1/2 cup onion in the 1/4 cup water for 5 minutes or until tender.
- Stir in 1 1/4 cups of the tomatoe puree, the chopped peppers, and 1/4 teaspoon salt.
- Heat to boiling.
- Reduce heat and simmer, covered, for 10 minutes.
- Uncover and simmer for 2 to 3 minutes longer or until thickened slightly.
- Set aside.
- Cook pork and 1 cup of onion in a skillet until pork is brown and onion is tender.
- Drain off fat.
- Stir in remaining 1/2 cup tomatoe puree, potatoes, and 1 1/2 teaspoon salt.
- Heat through.
- Set filling aside.
- Beat egg whites until stiff peaks form.
- Beat egg yolks and 1 tablespoon water.
- Add flour and 1/4 teaspoon salt to yolks.
- Beat for about 3 minutes until thick and lemon colored.
- Fold in whites.
- Spoon about 1/4 cup of the filling onto each tortilla; roll up.
- Dip filled tortillas into egg mixture, making sure ends are covered.
- Cook in hot fat for about 2 minutes per side or until browned.
- Drain on paper towels.
- Re-heat sauce.
- Arrange enchiladas on a serving platter.
- Pour sauce over.
- Garnish with lettuce and cheese.
Nutrition & Diet Analysis (per serving)
994
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).