Author Notes
Actually, these are more common in the southern part of New Mexico than in the big cities in the north part. Stacked like pancakes, I didn't even know there was such a thing as rolled enchiladas until I was well into my 20's! You can stack these as high as you have a hunger for, but be sure to put that egg on the top - The yolk makes a fabulous sauce! —WileyP
Ingredients
-
1 tablespoon
lard (or vegetable or canola oil)
-
1
medium white or yellow onion, diced
-
2 pounds
cooked and shredded chicken, pork or beef
-
4 cups
New Mexico green or red chile sauce (or about 24 ounces of canned red or green enchilada sauce)
-
1/4 teaspoon
ground cumin
-
1 teaspoon
New Mexico chili powder
-
12-18
fresh corn tortillas (flour tortills will work, too)
-
3 cups
shredded lettuce
-
3 cups
grated colby or mild cheddar cheese
-
6
large eggs, fried sunny side up or over easy
-
chopped fresh cilantro
-
sour cream
-
guacamole
-
salsa or pico de gallo
Directions
-
Heat the lard in a large skillet over medium high heat. Sauté the diced onion until it begins to turn translucent and soften. Stir in the shredded meat, enchilada sauce, cumin and chile powder. Bring to a simmer, turn the heat down to low and simmer 15 minutes, stirring often.
-
In a separate small skillet, warm a tortilla just until it becomes soft. Slide the tortilla through the meat mixture to coat it with the sauce, then lay it on a plate. Place a scoop of meat mixture, a little shredded lettuce and a little shredded cheese on the tortilla. Repeat with another tortilla, stacking it on top of the one you’ve already completed; a typical enchilada plate will have two or three layers. Top with a fried egg. Garnish with the cilantro, a dollop of sour cream, some guacamole and/or salsa or pico de gallo.
See what other Food52ers are saying.