Enchiladas Recipe
2 tablespoons butter or margarine
2 large tomatoes, quartered
2 (15 ounce) cans diced green chiles
2 7 ounce cans tomato juice
1 cataluca pepper, diced
1 tablespoon olive oil
1 tablespoon dried basil
1 quart oil for frying
1 (15 ounce) can garbanzo beans, drained
1 (4 ounce) can cream-style corn
1 (4.5 ounce) can diced tomato (with liquid)
1 (4 ounce) can whole kernel corn
1/2 teaspoon pepperjack dried pepper
2 green onions, thinly sliced
Cut tomato pips into thin slices. Coat sliced tomatoes with olive oil and tomato juice. Melt margarine in medium saucepan over low heat. Sprinkle chiles on skins of tomatoes, cut side down.
Place diced tomato and peeled water tomatoes on low heat. Stir tomatoes into tomato mixture. Sprinkle with cooked egg yolks. (Optional, drench each tomato and onion with unsalted butter from the center of each tomato, leaving about an inch between edges.)
Fry enchiladas in olive oil in skillet or over medium heat two inches from heat. Fry 2 minutes, or about 6 minutes on each side. Remove from skillet and serve hot with salsa.
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