Recipe for cooking Sonoran Style Red Enchiladas

Quick Meals- Salads and Vegetarian Dishes :: Vegetarian Entrees

Sonoran-Style Red Enchiladas

2 C. Masa Harina
2 oz. mild Cheddar cheese, grated
1 sm. baking potato, cooked, peeled and grated
1 tsp. baking powder
1 tsp. salt
1 C. water, or more as needed

Stir together Masa Harina, cheese, potato, baking powder and salt. Mix in the water until dough is smooth and moist, but not sticky. Shape dough into 8 balls about 2 to 2 1/2 in. in diameter. Between sheets of wax paper, roll the balls into tortillas about 4 in. in diameter.

Heat 1 to 2 in. of canola oil in a sm. skillet until the oil ripples. Dip a tortilla into the oil and fry until light brown and crisped, but still chewy. Repeat with remaining tortillas, then drain them.

Put 2 tortillas on heatproof servings plates. Spoon equal portions of warm mild red chile sauce and queso blanco or Monterey jack cheese over the tortillas. Bake for 4 to 5 min. at 400 degrees F, or until the cheese melts and becomes bubbly. Top each servings with sliced scallions, shredded lettuce which has been tossed with a splash of canola oil and vinegar, and sliced green olives, if desired.