Enchiladas (Red Chili)

These are stacked enchiladas, New Mexico style. No rolling. Corn tortillas get fried to soften, dipped in red chile sauce, then layered flat on a plate with grated cheddar and raw chopped onion between each layer. Three tortillas per serving, smothered in more red chile sauce, with a fried egg on top if you’re doing it right.

Frying the tortillas briefly in hot oil is what makes them pliable enough to soak up the chile sauce without falling apart. A raw tortilla dipped in sauce cracks and crumbles. A fried one absorbs the sauce and becomes almost silky.

The fried egg on top is traditional in New Mexico. When you cut into that runny yolk and it mixes with the red chile and cheese, you understand why.

Kitchen Tips

• Fry the tortillas just long enough to soften, a few seconds per side. Crispy tortillas won’t layer properly.
• Work fast during assembly. The sauce cools quickly and the cheese needs residual heat from the tortillas to start melting.
• Use a generous amount of sauce. These should be wet, not dry. The tortillas absorb more than you’d expect.

Variations

• Add shredded chicken or seasoned ground beef between the layers for a heartier version.
• Use a combination of Monterey Jack and cheddar for a stretchier, milder cheese pull.
• Swap the fried egg for a poached egg if you prefer a cleaner presentation.