1. Cook 1/2 cup onion in the 1/4 cup water for 5 minutes or until tender. 2. Stir in 1 1/4 cups of the tomatoe puree, the chopped peppers, and 1/4 teaspoon salt. 3. Heat to boiling. 4. Reduce heat and simmer, covered, for 10 minutes. 5. Uncover and simmer for 2 to 3 minutes longer or until thickened slightly. 6. Set aside. 7. Cook pork and 1 cup of onion in a skillet until pork is brown and onion is tender. 8. Drain off fat. 9. Stir in remaining 1/2 cup tomatoe puree, potatoes, and 1 1/2 teaspoon salt. 10. Heat through. 11. Set filling aside. 12. Beat egg whites until stiff peaks form. 13. Beat egg yolks and 1 tablespoon water. 14. Add flour and 1/4 teaspoon salt to yolks. 15. Beat for about 3 minutes until thick and lemon colored. 16. Fold in whites. 17. Spoon about 1/4 cup of the filling onto each tortilla; roll up. 18. Dip filled tortillas into egg mixture, making sure ends are covered. 19. Cook in hot fat for about 2 minutes per side or until browned. 20. Drain on paper towels. 21. Re-heat sauce. 22. Arrange enchiladas on a serving platter. 23. Pour sauce over. 24. Garnish with lettuce and cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
