These New Mexico-style enchiladas are stacked like pancakes, not baked in the oven. This is a family recipe handed down two generations. It is quick, easy and definitely delicious. Use your favorite kind of meat in this dish — it also works well for leftover meat.
Ingredients
- 1 tablespoon vegetable oil
- 2 pounds skinless , boneless chicken breasts, cut into 1-inch pieces
- 0.25 teaspoons ground cumin
- 0.25 teaspoons chili powder
- 1 can enchilada sauce , 19 ounce
- 1 package corn tortillas , 12 ounce
- 2 cups shredded iceberg lettuce
- 2 cups shredded Colby cheese
- 1 onion , chopped
- 0.5 cups sour cream , Optional
- 6 frieds eggs , Optional
Instructions
-
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.
-
2
Warm tortillas in a separate skillet over medium heat until flexible. Don't fry them, just warm them.
-
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.
Nutrition Facts
Per serving
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