Santa fe enchiladas

35 Servings

Ingredients

Quantity Ingredient
4½ quart ;Water
4½ quart Chicken stock
12 Garlic clove; minced
2 cups Gebhardt's chile powder
6 tablespoons Bacon grease
35 ounces Tomato paste
3 teaspoons Oregano
⅛ cup Salt
3 Iceberg lettuce head; shredded
6 pounds Ricotta
6 Onion, yellow; chopped
4 pounds Longhorn cheddar; shredded
2 cups Longhorn cheddar; shredded
70 Corn tortillas
35 Egg; fried (sunny side up)
Sour cream
per Joel Ehrlich

Directions

SAUCE

FILLING & TOPPING

Prepare the sauce first: Combine the water and stock in a saucepan.

Bring to a boil. Combine the chile powder, bacon fat and several tablespoons of the hot stock from the other saucepan in a saucepan.

Cook, stirring steadily, over medium heat for 3 to 5 minutes to remove the raw taste from the chile powder. Stir in the tomato paste, oregano, salt and garlic. Slowly stir in the remainder of the hot stock from the other saucepan. Simmer over low heat for 20 minutes.

Adjust seasonings. Set aside.

Preheat the oven to 350 degrees. Chop the onion and combine with the ricotta in a bowl. Add the first measure of shredded Longhorn Cheddar.

Combine using a fork.

Heat some corn oil to 300 degrees in a deep skillet. Soften the tortillas by passing them through the hot oil and pressing them between towels to remove the excess oil.

Fill each tortilla with about ⅔ cup of the cheese and onion mixture. Roll them up and place them, seam side down, in a lightly buttered baking dish. Spoon on enough sauce to cover the tortillas.

Cover. Bake about 15 minutes. Uncover. Sprinkle the second measure of shredded Longhorn Cheddar over. Return to the oven until the cheese is melted (about 5 minutes). Cover with additional hot sauce. Serve the tortillas in pairs. Place 1 fried egg on each pair of tortillas.

Garnish with shredded lettuce and sour cream.

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