Classic New Mexico Red Enchiladas Recipe
Ingredients
| Corn tortillas | 12 | |
| Vegetable oil | 1/3 Cup (16 tbs) | |
| Picante sauce | 3 Cup (16 tbs) | |
| 3 c. grated longhorn cheese | ||
| Onions | 2 Small, minced | |
Directions
Fry tortillas in oil until soft and drain on paper towel.
Heat chile sauce.
Layer tortillas on serving plates, topping each with grated cheese and minced onions and sauce.
Stack 3 per serving plate and top with cheese and sauce.
Put plates in oven to allow cheese to melt.
Meanwhile, fry eggs in remaining oil.
Top each enchilada stack with a fried egg.
Heat chile sauce.
Layer tortillas on serving plates, topping each with grated cheese and minced onions and sauce.
Stack 3 per serving plate and top with cheese and sauce.
Put plates in oven to allow cheese to melt.
Meanwhile, fry eggs in remaining oil.
Top each enchilada stack with a fried egg.
Chef
