Stuff each chile with cheese and set aside.
Separate eggs and beat the whites until stiff. Beat yolks and fold into whites, along with flour, salt and pepper.
Meanwhile, heat oil in a large skillet. Dip stuffed chiles, one at a time, into egg batter to coat, then remove with a large spoon. Carefully lower coated chiles into hot oil, 3 or 4 at a time. Fry until golden brown on both sides. The chiles may be made ahead to this point.
To serve, immediately arrange on platter or individual plates and pour warm enchilada sauce over each chile.
Garnish with more cheese and run under broiler to melt, if desired. May be held up to the point of topping with cheese and reheated in a 400° F oven for about 10 minutes.
NOTE: Chicken or tuna may be used to stuff the chiles, but cheese is always a garnish.
Makes 4 to 8
Submitted by: Recipe Group Member