3 ounces grated, mild Cheddar cheese mixed with 3 ounces grated Monterey jack cheese
1/2 cup scallions, minced
1/2 cup olives, minced or sliced
1 ripe tomato, chopped
Dough: Combine dry ingredients, then stir in the beaten egg, making sure
it is well incorporated. Add water, a little at a time, until a
medium dough is formed. It should not be particularly wet and should
be worked no more than necessary. Divide the dough into 4 equal
portions and roll into balls. Place 1 ball between wax paper and
roll it out until it is about 5 to 6 inches in diameter and 1/4
inch, or slightly less, thick. Repeat the process with the remaining
balls of dough.
Heat a skillet over moderate to moderately-low heat. Add just enough
oil to coat the bottom of the pan and pour off any excess. Cook
the formed dough on one side until well browned, about 2 to 4 minutes,
then remove it. Add a little more oil to the skillet and cook on
the other side until the masa cake is just cooked through.
Enchiladas: Heat oven to 350 degrees F. Place one fried masa cake on each of
4 oven-proof serving plates. Top with the sauce, then the cheese,
and garnish with the scallions and olives.
Heat the enchiladas until the cheese is melted and the sauce bubbles.
Garnish with shredded
lettuce and tomatoes.
Variation: Substitute your favorite chili or shredded beef, pork or poultry
filling for the enchilada sauce, then proceed as instructed.
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