Pancake Enchiladas Food

ENCHILADAS - NEW MEXICO STYLE

Steps:

• Heat the oil in a large skillet over medium heat. Add the chicken pieces, and cook until browned. Season with cumin and chili powder. Pour in the enchilada sauce, and simmer for about 15 minutes. Stir occasionally.
• In a separate skillet over medium heat, warm the tortillas. Don't fry them, just warm them until they are flexible.
• To assemble the enchiladas, dip a tortilla in the enchilada sauce, and place it on a serving plate. Spoon some of the meat and sauce on, then add shredded lettuce, cheese, onion and sour cream. Top with another tortilla that has been dipped in the sauce. You may repeat the layering as many times as you wish depending on your appetite. Make additional stacks for each person. Top stacks with a fried egg, if desired.

SONORAN ENCHILADA PANCAKE

Steps:

• In small bowl heat enchilada sauce in microwave about 1/2 -to 1 minutes, depending on microwave.
• In pan on stove, heat oil and dip one tortilla at a time. Sprinkle cheese in between layers or on top, as you like.
• Put on plate-tortilla.
• Put on sauce.
• Put on tortilla.
• Put on sauce.
• Put on tortilla.
• Put on sauce.
• Fry egg and put on top.
• Garnish with your favorite hot sauce, or thinly sliced green onion bottoms.

GOOD OLD FASHIONED PANCAKES

Steps:

• In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.