Enchiladas - New Mexico Style
Description
These New Mexico-style enchiladas are stacked like pancakes, not baked in the oven. This is a quick and easy family recipe handed down two generations.
Ingredients
•
1 tablespoon vegetable oil
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2 pounds skinless, boneless chicken breast halves - cut into 1 inch pieces
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1/4 teaspoon ground cumin
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1/4 teaspoon chili powder
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1 (19 ounce) can enchilada sauce
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1 (12 ounce) package corn tortillas
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2 cups shredded iceberg lettuce
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2 cups shredded Colby cheese
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1 onion, chopped
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1/2 cup sour cream
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6 fried eggs
Directions
1
Heat oil in a large skillet over medium heat. Add chicken pieces; cook until browned. Season with cumin and chili powder. Add enchilada sauce; simmer about 15 minutes, stirring occasionally.
2
Warm tortillas in a separate skillet over medium heat until flexible. Don't fry them, just warm them.
3
Dip 1 tortilla in enchilada sauce mixture; place on a serving plate. Spoon some chicken and sauce onto dipped tortilla; add shredded lettuce, cheese, onion, and sour cream. Top with another dipped tortilla. Repeat layering onto stack as many times as desired. Repeat stacks for each serving. Top stacks with 1 fried egg.