My grandmother raised 7 children during the Depression. She married at age 15 and did not complete her education but she read and read books and one of her interest was Nutrition. She knew the importance of Protein and learned to use more affordable ingredients. In her Cheese Enchiladas she secretly added Hard Boiled eggs for added protein and our family has been making them the same since 1930. The cheese, onion and eggs merry together nicely and it is hard for anyone to know what is the secret ingredient .
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1442 per serving
- 15 corn tortillas, Fry in hot canola oil for a few seconds on each side
- 24 ounces Kraft Mexican Four Cheese
- 1/2 onion, chopped
- 3 hard boiled eggs, chop in Food Processor
- 1 cup canola oil
- 3/4 cup all-purpose flour
- 2 ounces new mexico chile powder (or any mild)
- 6 cup water
- salt, for taste
Add 3 (8 ounce) Kraft Mexican Four Cheese in a large bowl. Chop finely 1/2 onion depending on your taste, add more or less. Chop in a food processor 3 Hard Boiled eggs. Mix all the ingredients in the bowl and set aside.
Heat 1 cup of canola oil in a fry pan. Add 3/4 cup of all purpose flour and whisk together as if making a roux. When the flour is cooked you need to quickly add the New Mexico Chili powder (the New Mexico brand has a bit more kick) and will burn easily. Quickly add all the water and bring to a boil while whisking together to thicken. Add more water if too thick. Salt to taste and Simmer.
Dip each fried corn tortillas in the Enchilada sauce. (Frying the corn tortillas before dipping makes the tortillas soft but pliable) Add cheese mixture and roll up each tortilla. Place in a 9X13 casserole dish. Top with enchilada sauce and cheese. Bake for 35 minutes in a 325 degree oven.