Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | Holiday's | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
18 Corn tortillas
1 quart Red chili sauce
1 lb. Grated cheddar
1 Large onion chopped
6 Fried eggs (optional)
Fry corn tortillas in deep fat to soften. Immerse in chili sauce and
place on a warm oven-proof plate.
Sprinkle with grated cheese
and chopped onion. Cover with red chili sauce and place another tortilla
on top.
Repeat the process then pour enough chili sauce over
them to cover tortillas.
Three tortillas make one serving. A
fried egg is traditional on top of each enchilada