Enchiladas - New Mexico Style

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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 670 Calories

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
• 0.5 cup sour cream
• 0.25 teaspoon ground cumin
• 0.25 teaspoon chili powder
• 6 fried eggs

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.