New Mexico Enchiladas
Lisa Ebbesen
Stacked cheese enchiladas - A long time Fedrick family favorite recipe, from depression era Lordsburg, New Mexico.
ingredients
- 1 can mild red enchilada sauce
- 1 package corn tortillas
- 2 c. shredded cheddar cheese (or part Monterey Jack cheese)
- 1 small finely chopped yellow onion
- 2 chopped tomatoes
- 1 cup chopped lettuce
- 1/2 c. sliced black olives (if desired)
- Fried eggs (1-2 eggs per plate of enchiladas)
- Canola oil
directions
- 1
Heat the enchilada sauce until hot in a medium size saucepan.
- 2
Fry tortillas one at a time in hot vegetable oil for a few seconds on each side until softened and limp. Drain well on paper towels.
- 3
Dip each tortilla in enchilada sauce and place on an oven safe dinner plate. Sprinkle with some grated cheese and chopped onion. Repeat until you have three to four layers of tortillas on each plate. Top the enchiladas with chopped lettuce, tomatoes, onions, olives and shredded cheese.
- 4
Fry an egg in hot oil (yolk still soft; not hard cooked), drain on paper towels and place on top of the stacked enchiladas. Drizzle with more enchilada sauce. Keep the plates of enchiladas in a warm oven until ready to serve. Serve as is or with sour cream.
notes
The fried egg may sound odd but it compliments the flavors. Being from a beef cattle ranching family, this is the only vegetarian dish we ever ate!
Source: Lisa Ebbesen
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