Ingredients: |
Ingredients: 2c New Mexico Red Chile Sauce or enchilada sauce
1lb ground beef, browned
2 pinches chili powder
1c sweet onion, chopped
1 4oz can green chile peppers
2c shredded Mexican blend cheese
2 tomatoes, chopped
2 cups chopped lettuce for topping
12 yellow corn tortillas (3 per stack)
¼ cup vegetable oil
4 eggs fried over easy or medium
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Directions: |
Directions:1. Preheat oven to 350 degrees.
2. Brown ground beef and onion in a fry pan until beef is just starting to lose it's pink color. Add a couple pinches of chili powder. Drain excess grease. Stir in the green chiles until warm and the beef is no longer pink. Set aside.
3. Heat a fry pan on medium-high heat. Once hot, add the oil and heat until oil is shimmering. The oil should be hot enough that the tortilla bubbles as its lowered into the oil. Fry corn tortillas one at a time, 30 seconds each or when the tortilla starts to bubble. Place tortillas on a plate that's been lined with a paper towel. Place another paper towel on top of the tortillas as you cook them to keep them warm.
4. Build the enchiladas: on a baking sheet, place one tortilla. Top with ¼ c ground beef, ¼ c New Mexico Red Chile sauce, and a good handful of the shredded cheese and fresh tomato. Place a tortilla on top, and add another layer of ingredients. Place the third tortilla on top and sprinkle with cheese and sauce. Use three tortillas for each stack.
5. Bake approximately 10-15 minutes, until cheese is melted and bubbly.
6. In the meantime, fry 4 eggs until over easy.
7. Remove stacks from oven. Serve immediately topped with fresh tomato, lettuce, and a fried egg. |
This recipe for New Mexico Stacked Enchiladas is from