From Grandma Anna C Whitney
Serves 4
2 – 8 oz cans tomato sauce (or I use 1 can tomato sauce and one 15 oz can diced tomatoes)
¼ tsp garlic powder
1 Tbs. chili powder
pinch of sugar
Mix together in saucepan until hot.
Enchiladas:
8 corn tortillas
2 Tbs vegetable oil (I always use olive oil)
1 cup grated cheddar or Mexican blend cheese
8 tsp. sour cream (or I use plain yogurt)
1 – 15 oz can kidney or black beans (or Grandma used ½ lb browned hamburger)
4 fried eggs
1 cup shredded lettuce
Brush tortillas with olive oil and heat in fry pan over medium heat, about 1 minute per side. Place on plate and put a couple of spoonfuls of sauce on tortilla. Place ¼ cup beans on top of sauce, then 1 tsp. sour cream. Sprinkle with cheese. Add another tortilla and repeat the same steps. Put in oven turned to 200° to keep warm as you make the next one. Fry egg and place on top, then put on one more spoonful of sauce.
Top with a ¼ cup shredded lettuce.
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| Spoon on sauce |
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| Add beans and sour cream |
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| Sprinkle with cheese |
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| Two layers with egg on top |
When I was young, this was the "after the kids go to bed treat." Mom often made them for both of them or he made them for her. At that time,they just used cheese for the filling and then the egg on top (with lots of sauce of course). And they put some bottled hot peppers and a little of the juice from the bottle in the sauce. After the tortillas were fried, they were soaked in the sauce.
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