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Enchiladas, Arizona Style
From The Times cook book, no. 2, 1905
Serves 1
Some prefer a fried egg on each enchilada instead of onions and cheese.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
475Calories
12 gProtein
32 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories475 kcal
Protein12 g
Carbohydrates32 g
Fiber5 g
Sugars14 g
Total Fat34 g
Saturated Fat14 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol46 mg
Sodium10144 mg
Potassium504 mg
Calcium262 mg
Iron0.9 mg
Magnesium50 mg
Phosphorus278 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.6 mcg
Vitamin C11 mg
Vitamin A57 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.8 mg
Folate30 mcg
Choline25 mg
Caffeine0 mg
Water220 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 13. The excerpt below is the record exactly as published.
ENCHILADAS, ARIZONA STYLE. Mrs. C. Y. Iglesias, 1037 Albany street, Los Angeles.— Prepare corn as for ta- males, the finer the better. When corn is ground mix a little salt in a little water, mix with ground corn and a little grated chi ese. Knead dough with hand until it be- comes firm like that for biscuits. Take a piece of the dough about the size of an egg, press with hands into a little cake the size of a round cookie, and about half an inch thick. Have a frying pan on the fire with plenty lard, when hot fry enchiladas as any fritters to a light brown. They will be rich and puffy. Have chile sauce prepared as for chile con carne, only in the chile con carne the chile is put to fry with- the meat and for the enchiladas you fry the chile separate and keep it in a pan on the back of the stove. When ready to serve the enchiladas dip one by one in the chile sauce and lay a row on a hot platter. Sprinkle with grated cheese that has been mixed with finely-chopped onions
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