Fried Enchiladas

Directions

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