| sonoran-style Red Enchiladas 2 Cups Masa Harina®
2 Ounces Mild Cheddar Cheese, Grated
1 Small Baking Potato, Cooked, Peeled And Grated
1 Teaspoon Baking Powder
1 Teaspoon Salt
1 Cup 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 Inches In Diameter. Between Sheets Of Wax Paper, Roll The Balls Into Tortillas About 4 Inches In Diameter. heat 1 To 2 Inches Of Vegetable Oil In A Small 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 Serving 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 Minutes At 400 Degrees F, Or Until The Cheese Melts And Becomes Bubbly. top Each Serving With Sliced Scallions, Shredded Lettuce Which Has Been Tossed With A Splash Of Vegetable Oil And Vinegar, And Sliced Green Olives, If Desired. |
