spring hill ranch's new mexico style enchiladas

Name: Spring Hill Ranch's New Mexico Style Enchiladas
Prep time: 30 min
Cook time: 5 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 tablespoon(s) lard (or oil of your choice); 1 medium yellow or white onion, finely chopped; 2 pound(s) cooked and shredded (or ground) chicken, beef or pork; 3 cup(s) homemade new mexico red or green chile sauce (or about 20 ounces of canned enchilada sauce with 1/4 teaspoon ground cumin and 1 teaspoon of good chili powder added); 12-18 - 8-inch corn tortillas; 2 cup(s) shredded lettuce; 2 cup(s) grated colby or mild cheddar cheese; 6 - fried eggs; Garnish - of chopped cilantro, sour cream, guacamole and/or salsa or pico de gallo

(2 RATINGS)

90 Pinches 3 Photos

Wiley P

Sierra Vista, AZ

Updated on Jun 23, 2013

New Mexico, home of the finest chiles in the world, is also home of a unique type of enchilada. Instead of being rolled baked in a baking pan, a true New Mexico enchilada plate is a stack of unrolled tortillas, each topped with a wonderful concoction of flavors and all that with a fried egg on top. This type of enchilada is most normally seen in the southern reaches of the state and I didn't know there was any other type until I was well into my 20's!

Rate

prep time 30 Min

cook time 5 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 tablespoon lard (or oil of your choice)
1 medium yellow or white onion, finely chopped
2 pounds cooked and shredded (or ground) chicken, beef or pork
3 cups homemade new mexico red or green chile sauce (or about 20 ounces of canned enchilada sauce with 1/4 teaspoon ground cumin and 1 teaspoon of good chili powder added)
12-18 - 8-inch corn tortillas
2 cups shredded lettuce
2 cups grated colby or mild cheddar cheese
6 - fried eggs
Garnish - of chopped cilantro, sour cream, guacamole and/or salsa or pico de gallo

How To Make spring hill ranch's new mexico style enchiladas

Step 1

Heat the lard in a large skillet over medium high heat. Sauté the diced onion until it begins to turn translucent and soften. Add the shredded meat and enchilada sauce. Bring to a simmer, turn the heat down to low and simmer 15 minutes, stirring often.

Step 2

In a separate small skillet, warm a tortilla just until it becomes soft. Slide the tortilla through the meat mixture to coat with the sauce, then lay it on a plate. Place a scoop of meat mixture, a little shredded lettuce and a little shredded cheese on the tortilla. Repeat with another tortilla, stacking it on top of the one you’ve already completed; a typical enchilada plate will have two or three layers. Top with a fried egg. Garnish with the cilantro, a dollop of sour cream, some guacamole and/or salsa or pico de gallo. A big ol' serving of frijoles refritos (refried beans) goes really well on the side, too!
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