New Mexico Enchiladas

Fast and easy to prepare, you don't even need to turn on your oven when you make these delicious, New Mexico Enchiladas. Perfect for those nights when you are just too tired to make a fancy meal! New Mexico Enchiladas (aka stacked enchiladas) will give your family a little taste of southwestern flavor and delight!

Ingredients

• 1 package 36 corn tortillas
• Vegetable oil
• 1 onion
• 1/2 pound sharp cheddar cheese (grated)
• 1/2 package New Mexico Chilies
• 1/2 package California Chilies
• 2 cloves garlic
• salt to taste
• 6-8 eggs
• sour cream and sliced black olives (optional)

Directions

1. Prepare the sauce: Combine both 1/2 packages of chilies in a large pot of water. Boil for about 10 minutes and then let sit in the boiling water for about 20 minutes while you prepare the rest of the meal.

2. Mince the onion.

3. Grate the cheese.

4. After the chilies have soaked for the required amount of time, remove the stems and place them and the boiled water into the blender. Add the garlic cloves and blend. Using a strainer, strain the sauce over a large bowel to remove seeds and other unwanted material. Repeat this step until all the chilies are blended and strained creating a delicious red sauce. Season with salt as desired.

5. Heat your vegetable oil in a skillet. Fry your tortillas in the oil for about 20 seconds. You do not want them to be too crispy. Stack them on a plate and place paper towels or napkins in between so that you can blot off excess oil.

6. You are now ready to stack your enchiladas. I usually do this on each individual's plate that is participating in the meal. Take your first plate and place a bit of red sauce on the plate. Then, lay your first tortilla down, open faced. Add more red sauce to the top of the tortilla. Sprinkle some grated cheese over the sauce and then some onion. Then stack another tortilla on top and repeat. Continue stacking the tortillas in this manner with your cheese and onion in between until you reach your desired portion size. 5-6 tortillas high is usually sufficient.

7. After you are done with the final tortilla, cheese and onion, fry an egg and place the egg on top of the stacked tortillas. Add a little more sauce and cheese and your enchiladas are ready to eat. Repeat this layering method for each serving.

8. Optional: You may add sour cream on the side, if you would like.

9. Optional: Add olives in between tortillas with cheese and onion.

Makes 6-8 servings

I am sure your family will love these enchiladas. If you enjoy this recipe, make sure to leave a comment and share it with a friend!