New Mexico Red Chile Stacked Enchiladas
6 corn tortillas
canola oil
2 cups Pure Hatch Red Chile Sauce
1 cup Monterey Jack cheese, shredded
1 cup diced onion
2 eggs, fried
1 cup shredded lettuce
2/3 cup diced tomato
Directions:
Preheat oven to 350 degrees F
Heat a oil in a skillet over medium heat.
When oil is hot, quickly dip one tortilla in the oil to soften
Next, dip tortilla into red chile sauce.
Place tortilla onto an ovenproof plate, sprinkle with cheese and onion and top with more red chile sauce
Repeat with 2 more tortillas and stack on top of one another.
Repeat the process for the second serving
Heat in oven until cheese melts and top with a fried egg to serve
Garnish with lettuce and tomato
Click here for Pure Hatch Red Chile Sauce
