Put an egg on top of these and have them for breakfast. I might even pour some more red chile sauce over the fried egg.
Stacked Red Chile Enchiladas
2 (10-ounce) cans Gephardt’s Enchilada Sauce (or your own favorite)
1/2 cup canola oil
12 corn tortillas
2-3 cups grated cheese, such as longhorn, yellow or white Cheddar, Monterey Jack or crumbled cotija cheese, OR a mixture of any of these
1/4 cup minced yellow onion
Salt, to taste
Pepper, to taste
Preheat oven to 350 degrees.
Heat the enchilada sauce in a saucepan and the canola oil in a small skillet. While the sauce is heating, fry the corn tortillas in the oil until they are pliable, drain oil off each, back into the pan, and stack the cooked tortillas on a plate.
Mix the minced onion into the grated cheese.
Prepare a baking dish large enough to hold three stacks of tortillas by brushing a little oil on the bottom of it. Dip three tortillas, one by one, into the hot sauce, turning, so each is generously coated. Lay each flat on the prepared baking pan. Sprinkle with the cheese and onion mixture. Repeat with three more tortillas dipped in sauce, stacked and topped with cheese. Keep enough cheese to use on top of the fourth tortilla on each of the three stacks. If there is sauce left over, pour some around the edges of the pan. Put the pan, uncovered, into the hot oven. Let bake until the cheese is melted and the sauce is bubbling around the edges, about 15 minutes.
While the enchiladas are baking, pour out all of the oil in the medium skillet but for a couple of tablespoonfuls. Fry the eggs, seasoned to taste with salt and pepper, and have them ready to place one on top of each stack of enchiladas when they come out of the oven. Transfer each stack to a plate to serve.
Makes 3 generous servings.
From Bonnie Walker