Hard French Dinner

Enchiladas - New Mexico Style

Name: Enchiladas - New Mexico Style
Prep time: 26 min
Cook time: 71 min
Total time: 97 min
Yield: 4 servings
Cuisine: French
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

Total Time

1h 37m

26m prep · 71m cook

Servings

4 people

Rating

—

Difficulty

Hard

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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.