Here’s an easy, hearty family meal that makes a great variation to your taco night.
Becky Low shares her recipe for stacked enchiladas.
New Mexico Stacked Enchiladas
1 pound cooked meat, optional
1-2 onions, divided
2-3 cups shredded lettuce
1 ½ cups crumbled or shredded cheese
6 cups Red Chile Sauce
⅓ cup oil, divided
3-4 cloves minced garlic
3 tablespoons flour
18 corn tortillas
6 eggs fried over easy, or as desired
Optional Garnish – sliced avocados, tomato, fresh cilantro
Meat is optional. Cook and shred or chop meat, set aside. Chop onions, mince 4-tablespoons of onion, set chopped and minced aside; shred lettuce, set aside; crumble or shred cheese and set aside. If making chile sauce from scratch, see note below, prepare and set aside.
Heat 3-tablespoons oil in medium saucepan or large skillet, add minced onion and saute until tender; add minced garlic and continue to saute until fragrant (30-60 seconds). Remove pan from heat, add flour and stir until smooth; stir in 1-cup chile sauce until smooth; add remaining chile sauce, return pan to heat and cook stirring frequently until sauce thickens. Simmer sauce while preparing tortillas.
Add oil to a second skillet and heat. “Chase” the tortilla through oil to warm and soften (lightly fry; tortilla should still be soft, not crisp). Place tortilla on paper towel to absorb excess oil. Keep tortillas warm while frying remaining tortillas and the eggs.
Remove excess oil from pan, crack eggs being careful not to break the yolks. Add 1-2 tablespoons water, cover and cook until egg whites are cooked and yolk is still soft (or to desired firmness).
“Chase” or dip tortilla in chile sauce and place on plate. Sprinkle with cheese, onion and optional meat; repeat process stacking tortillas on top of each other until desired thickness. Spoon additional sauce over the top. Top with a fried eggs; garnish with additional cheese, shredded lettuce, optional tomato and avocados. Served with pinto beans and Spanish rice.