These enchiladas—New Mexico-style are stacked like pancakes, not baked in the oven. This is a family recipe handed down two generations. Quick, easy and definitely delicious.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
670 Calories
Recipe Instructions
Step 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.
Step 2
Warm tortillas in a separate skillet over medium heat until flexible. Don't fry them, just warm them.
Step 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.
Ingredients
1 tablespoon vegetable oil
1 onion, chopped
2 cups shredded Colby cheese
1 (12 ounce) package corn tortillas
1 (19 ounce) can enchilada sauce
2 cups shredded iceberg lettuce
2 pounds skinless, boneless chicken breast halves - cut into 1 inch pieces
