My husband, John, and I lived in New Mexico for nearly seven years during our first seven years of marriage courtesy of the USArmy. Although they were bad years with the USA being embroiled in the Vietnam war, they were also good years because we learned so much about a different part of the country — different from the Midwest.
Besides learning about the desert and the beautiful native plant life that existed there, one of my other favorite things was learning how to cook New Mexico style. We loved all the new foods we were learning to eat and especially the enchiladas. This dish is a favorite to make when it’s our turn to host our family Christmas.
Enchiladas Huevos (New Mexico-style)
Dice one large onion. (I prefer white sweet onions)
Shred 1lb medium cheddar cheese (can use Monterey Jack also or cheese of your choice)
Slice half cup of black seedless olives into ¼ “ slices (or buy pre-sliced black olives)
Brown one pound ground meat (I usually use venison or ground round). Add one small can of chopped/diced chilies (any brand). Add some water to keep mixture moist. Keep warm on low heat, or turn off completely.
At the same time, heat contents of one 19oz can of Old El Paso Red Enchilada Sauce (I use mild). I do not like the other brands of enchilada sauce because they have that bitter taco seasoning flavor which I really don’t like. But the choice is up to you.
Then begin to layer tortillas by dipping a tortilla into the hot enchilada sauce,so both sides are covered. Place coated tortilla onto a pie plate or a similar oven-proof dish with an edge. Layer with fried ground meat, diced onions and shredded cheese. Repeat with two more tortillas, except do not put cheese on top of last tortilla (it will float off when you do the next step).
Once all tortillas are layered, pour remaining enchilada sauce over all and then top each pile of enchiladas with remaining cheese.
Put both pie plates into an oven set for 375 degrees. When it reaches 375 degrees, they should be hot enough for serving. In the meantime, fry two eggs for each pie plate. Timing is essential. Wait a few minutes after you put the enchiladas into the oven before starting the eggs, so the eggs are completely cooked about the same time the oven dings for 375 degrees. When the oven dings, remove pie plates and place two eggs on top of each stack of enchiladas.
Garnish with sour cream and sliced black olives.
If you want to make this a family affair, let each person help prepare the ingredients and then layer their own enchiladas.
You would use the same recipe for green enchilada sauce, except switching sauces.
We could probably be happy with two layers these days, but we really do like the leftovers.
As a Casserole
If you don’t have enough pie plates, you can make this as a casserole. In my electric fry pan, I can build a stack of enchiladas in each corner overlapping tortilla edges just slightly. When it’s time to serve, remove a stack to a plate and top with the fried egg(s), sour cream and black olives.
See also my easy Margarita recipe. This is easy for family get-togethers.
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