Enchiladas Falsas; the Update

It’s entirely possible that the title is not proper Spanish, but calling this a Faux Enchilada just didn’t seem right.

I’ll happily mix metaphors but I hate to mix too many languages… Tower of Babel and all that. 

Here’s the story:

I was hungry for enchiladas.

Mon mari was not.

We compromised: I would make them for a first course.

I couldn’t bring myself to buy a whole packet of tortillas when I only wanted two.

I haven’t a clue how to actually make a tortilla, and even if I did I doubt I could get the right ingredients.

If I can make Faux Crêpes why not Enchiladas Falsas?

I’m nothing if not over-confident!

Egg Enchiladas with Sausage

Total time: 25 minutes 


  • 3 eggs
  • 1 tsp water
  • 1/4 cup yellow corn meal
  • 3 tsp olive oil
  • 1 small onion, chopped
  • 1/2 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2oz (60gr) bulk sausage
  • 1 tsp chili powder
  • 1 tsp oregano 
  • 1/2 tsp green Tabasco   or more
  • 1 cup (8oz, 240ml) tomato sauce
  • 2oz (60gr) white cheddar, shredded

Egg Enchiladas

  • Heat 1 tsp olive in a medium nonstick skillet. Add onions, pepper, garlic, chili powder and sausauge; sauté until sausage is done, breaking it up as it browns.
  • Stir in 4 tbs of tomato sauce, Tabasco and oregano. Set aside.
  • Whisk eggs and water well. 
  • Sprinkle corn meal over the top and whisk well. Let rest 2 minutes.

  • Heat 1 tsp olive oil in a medium nonstick skillet or omelet pan.
  • Add 1/2 egg mixture and cook, undisturbed, until it’s almost dry on top, 2 – 4 minutes.
  • Turn and fry briefly. 
  • Remove to a plate and repeat with remaining egg mixture.
  • Divide sausage mixture in half and spread on the edge of each enchilada. Roll up and put into a baking dish. 
  • Pour remaining tomato sauce over the top, sprinkle with cheese and bake for 10 minutes, 350F (180C).

We were both very happy with the results of my little experiment.

They were declared ‘delicious’ or ‘delicioso’ or ‘délicieux’.

Mon mari is now re-thinking the whole enchilada…..

He’s also starting on the walls.

The ceiling isn’t quite done.

It’s mainly done…. 

He just has all the trim to do. 

So he’s started on the walls and will do trim while the cement dries.

And while the lissage dries….

I have forgotten the word in English for the glop that goes on sheet rock to smooth the seams.  In French it’s lissage…..

He puts it on the cement as a finishing glop, too.

Glop is a perfectly good word…..

Next time – puppy bellies!

I got so tired of the muddy, filthy, dogs that I, um, took a scissors to them.

Not being the least bit vain, they happily posed for photos.

8 thoughts on “Enchiladas Falsas; the Update”

  1. We always just called it drywall putty.
    Alton Brown did an episode of good eats where he made his own tortillas. I just buy a package and then am stuck eating tortillas for several days 🙂

  2. The whole enchilada sounds pretty tasty to me! I’m wishing you lived next door so I could run over for a couple!
    Glop works too. And I can’t wait to see those puppy bellies. That must’ve be a fun job. How did you get them to hold still long enough?

  3. I divide a pack of tortillas and them keep them in the freezer. Some forward planning is needed so you remember to get them ahead of time to thaw !! I am looking forward to your canine hairdressing pics.

  4. Wonky, that would seem a logical name LOL. I love Alton Brown – wish his show was available here. I think making them requires a certain type of corn meal… I improvise….
    Pam, they didn’t hold still – that’s why it was such a chop job LOL
    manningroad, that would be far to simple and logical… And I didn’t think of it soon enough.
    Zoomie, slowly but surely….
    Margot, I think I need to make proper ones now!

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