New Mexico Enchiladas

rebecca jackson


★★★★★ 1 vote


1 lb
ground beef
garlic cloves, minced
1 tsp
pepper to taste
3 tsp
chili powder
1 Tbsp
4 oz
tomato sauce
8 oz
corn tortillas
vegetable oil
1 c
lettuce, shredded
chopped tomato
chopped onion
5 oz
grated cheddar cheese

How to Make New Mexico Enchiladas


  • 1Saute the beef over medium heat until it has lost its raw red color, chopping it with the edge of a spoon into small pieces as it cooks.
  • 2Add the garlic, salt, pepper and chili powder and cook another 3-4 minutes.
  • 3Remember that the flavor of chili mellows as it cooks, although it won't get less hot.
  • 4Add the flour to the meat mixture and stir well.
  • 5Add the tomato sauce and water. Simmer gently (uncovered) for about 45 minutes, until it has thickened and the flavors are blended.
  • 6Heat about 1/4 inch of oil in a small skillet over medium-high heat, until it sizzles when a bit of tortilla is dropped in.
  • 7Soften the tortillas briefly in the oil, one at a time, about 5 seconds on a side. (Turn with tongs, being careful not to tear them.) Drain on paper towels.
  • 8Prepare another small skillet with a small amount of oil in the bottom, enough for frying an egg.
  • 9Assembling the enchiladas requires you to keep track of several things at once.
  • 10Start an egg frying for each enchilada. Make sure that the yolk is cooked soft, not hard!
  • 11Put one tortilla on a dinner plate. Cover it with a medium-thick layer of meat sauce.
  • 12Sprinkle chopped onion and grated cheese on top.
  • 13Sprinkle lettuce and chopped tomato around the edge.
  • 14Top with another tortilla.
  • 15Cover with more meat sauce, sprinkle more onion and cheese.
  • 16Now top with the fried egg and serve immediately.

Printable Recipe Card

About New Mexico Enchiladas

Course/Dish: Beef, Tacos & Burritos
Regional Style: Mexican
Other Tag: Quick & Easy