New Mexico Enchiladas
- Large sweet onion, diced
- Romaine lettuce, cut crosswise ½” strips
- 2-3 cups shredded cheddar
- 2 large cans La Victoria enchilada sauce, mild
- 2 dozen corn tortillas (smaller size)
- 8 eggs
- 2 avocados, peeled and sliced into thin wedges
- Sour cream
- Black olives, pitted (sliced or whole)
Pre-heat oven to 350° (We use Silverstone-type cookware so no oil needed at any stage of preparation.) Heat enchilada sauce in a large skillet on one burner. At medium or medium-high heat, use another skillet to heat and slightly brown tortillas. As each tortilla is ready, float in the sauce and turn to coat both sides (I use a large spatula or tongs). Arrange first layer of tortillas in a large rimmed cookie sheet (8 will fit in the pan we use). Drop lettuce strips, diced onion, and shredded cheese generously on each tortilla. Repeat with a second layer of tortillas topped by lettuce, onion, and cheese. Top the second layer with another tortilla dipped in sauce. Add an over-easy fried egg to each stack, a ladle or two of sauce over each egg, and finish by sprinkling cheese over all. Heat in oven only long enough to melt the cheese. Slide each enchilada stack onto a heated dinner plate. Garnish the top of each with several slices of avocado, dollop of sour cream, and black olives. Surround each enchilada with a wreath of lettuce strips and serve immediately (with margaritas).
Serves 8 (or 4 if everyone really likes them).