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RedEnchillada

From our La Posta de Mesilla Cook Book written by our founder, Katy Griggs in 1971, we present a century’s old recipe we use to this day to make one of our most popular dishes – La Posta de Mesilla’s signature Red Enchiladas!

1 doz. Corn tortillas
2 cups Grated cheese (sharp cheese is preferable)
½ cup Chopped onions
2 cups Red Chile Sauce (click here for recipe)
4 Eggs if desired
shredded lettuce  

Fry individual tortillas in hot fat. Leave in only long enough to soften. Do not fry crisply. Immerse tortillas completely in red sauce. Take out quickly and place on serving plate and sprinkle generously with the cheese and onion. Continue in layer cake fashion until each plate has 2 or 3 tortillas. If tortillas seem dry, spoon added sauce to taste. Fry an egg, sunny side up, per serving and place on top of enchilada. Serve 4. Garnish around edge of plate with shredded lettuce.