Enchiladas No. 2
These Enchiladas No. 2 offer a delightful twist on the classic, featuring a vibrant green chile sauce and a choice of savory fillings. The combination of tender beef or veal, topped with a delicate egg and melted cheese, creates a rich and satisfying flavor profile. A touch of red chile sauce adds both color and a hint of spice, making this a comforting and flavorful dish.
Ingredients
- 2 cups Green chile sauce (Quantity estimated (not specified in original recipe))
- 2 cups Beef or veal, cooked and shredded (Quantity estimated (not specified in original recipe))
- 1/2 cup Onion, chopped (Quantity estimated (not specified in original recipe))
- 4 large Eggs, coddled or poached (Quantity estimated (not specified in original recipe))
- 1 cup Grated cheese (e.g., cheddar or Monterey Jack) (Quantity estimated (not specified in original recipe))
- 2 tablespoons Red chile sauce (Quantity estimated (not specified in original recipe))
Instructions
- 1If using beef or veal, ensure it is cooked and shredded. Chop the onion.
- 2Dip tortillas in green chile sauce. Fill with beef or veal and onion. Place on a baking dish. Top with coddled or poached egg, sprinkle with grated cheese, and drop spoonfuls of red chile sauce in spots.
- 3Heat in a preheated oven at 350°F (175°C) until the cheese melts and the enchiladas are heated through, about 5 minutes.