West Texas Stacked Enchiladas
INGREDIENTS
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For the Enchiladas
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2 tablespoons lard or vegetable oil, divided
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12 corn tortillas
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1 1/2 cups cheddar cheese
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1 1/2 cups grated Monterrey Jack cheese
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1/4 medium yellow onion, diced
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4 large eggs
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For the Chili Sauce
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6 dried ancho chiles, seeds and stems removed
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2 canned chipotle chiles in adobo
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4 large cloves garlic, chopped
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1/4 medium yellow onion, chopped
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1 teaspoon ground cumin
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1/2 teaspoon oregano
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1/4 teaspoon ground allspice
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2 cups chicken broth or water
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1 tablespoon lard or vegetable oil
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1 tablespoon all-purpose flour
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Salt and black pepper, to taste
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