Aunt Chilada's Sonoran Enchiladas
Source: Chef Jessie Gonzales, Aunt Chilada's - Phoenix, Arizona
2 1/2 pounds masa
3 ounces cheese, shredded
1/4 cup yellow onions
1/2 tablespoon salt
3/4 cup water
Flour (for work surface)
Enchilada sauce for topping
In a large mixing bowl, add masa, cheese, onions, salt and water. Mix until all ingredients are well incorporated.
On a floured cutting board, form mixture into round masa balls, top with a little flour and press down evenly to form flat patties. Deep fry in vegetable oil on both sides until golden brown. Top with enchilada sauce and cheese.