I wasn’t sure whether I wanted red or green salsa for these enchiladas, so I made both. the family sampled both kinds and decided they preferred the red ones. But since both are quite tasty, I’ve included both salsa options and photos.
2 large potatoes, peeled and cubed
Oil for frying and dipping
6 large eggs
Salt and pepper to taste
12 corn tortillas
4 oz. grated monterrey jack cheese
1½-2 c. Salsa Verde or Red Chile Salsa
Fry potatoes in oil until golden brown*; beat eggs and add in. Add salt and pepper and scramble well. Dip each tortilla in oil to soften and then in hot salsa. Place in baking dish, stuff with a heaping spoonful of egg mixture and a spoonful of cheese and roll. Cover enchiladas with remaining sauce and top with grated cheese. Heat 15 minutes in 350-degree oven to melt cheese. Serve with a dollop of sour cream.
*If softer potatoes are preferred, microwave the cubed potatoes for 5 minutes before frying.
If using fresh tomatillos, stew in covered saucepan with 1 cup water until soft. Combine all ingredients in blender and puree. Pour into saucepan, cover and simmer 30-40 minutes.
Red Chile Salsa
5 T. powdered chile ancho (or chili powder)
3 c. water
2 t. salt
1 T. shortening
1½ t. olive oil
2 cloves garlic, minced
3 T. flour
Combine chile powder and water and let sit for at least an hour.
In large saucepan, heat shortening and oil over low heat. Grind garlic in molcajete and add to saucepan. Add flour and brown lightly. Add in chile mixture, stirring constantly, until thickened.