Red Stacked Enchiladas

These homemade red enchiladas are full of authentic New Mexican flavor! With or without a fried egg, you’ll find yourself making this recipe more often than you think.

Serves 8

Red Chile Sauce: Two 16oz Jars of Hatch Red Chile / Chile Colorado Sauce from Hatch Chile World or your own made from scratch
Enchiladas:

• 1 tablespoon olive oil
• 4 cups Red Chile Sauce
• salt to taste
• 1 8-ounce can tomato sauce (optional)
• 1/2 cup canola oil for frying tortillas
• 24 to 32 corn tortillas preferably white corn
• 1 1/2 cups shredded cheese/ Cheddar or your choice of cheese
• 1 medium white onion finely chopped
• 8 eggs optional

Instructions

• Heat olive oil in large skillet. Pour 4 cups chile sauce into skillet and stir. Taste and season with salt if needed. If the sauce is too spicy, add a small can of tomato sauce and stir. If the sauce is too thick, add water until desired consistency is reached, making sure to add more salt if necessary.
• In a non-stick frying pan heat canola oil. Drop 1 tortilla at a time into the hot oil and fry until softened, turning once during frying. Drain on paper towels.

ASSEMBLE ENCHILADAS:

• Place lightly fried tortillas into the skillet of warm red sauce, one at a time. Coat the tortillas with the red enchilada sauce and place coated tortillas on a plate with a large slotted spoon.
• Layer a chile-coated tortilla with some shredded cheese and chopped onion. Put another coated tortilla on top and repeat the layers until you have a stack of 3 to 4 tortillas. Continue to make stacks of tortillas until all ingredients are used.
• Heat a small non-stick skillet over medium-low heat. Fry the eggs over-easy and place one on each stack of enchiladas—optional, but oh so worth the try.

Notes

• This recipe can also be made with Ground Beef added to the sauce and you may also use Hatch Green Chile from Hatch Chile World and make a green version.