“These enchiladas are stacked like pancakes, not baked in oven. This is a family recipe handed down two generations. Quick, easy and definitely delicious. Use your favorite kind of meat in this dish - it also works well for leftover meat.” - by PIPERCAT99
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Heat the oil in a large skillet over medium heat. Add the chicken pieces, and cook until browned. Season with cumin and chili powder. Pour in the enchilada sauce, and simmer for about 15 minutes. Stir occasionally.
- In a separate skillet over medium heat, warm the tortillas. Don't fry them, just warm them until they are flexible.
- To assemble the enchiladas, dip a tortilla in the enchilada sauce, and place it on a serving plate. Spoon some of the meat and sauce on, then add shredded lettuce, cheese, onion and sour cream. Top with another tortilla that has been dipped in the sauce. You may repeat the layering as many times as you wish depending on your appetite. Make additional stacks for each person. Top stacks with a fried egg, if desired.
Nutrition
Amount Per Serving (6 total)
- Calories
- 670 cal
- 33%
- Fat
- 34.5 g
- 53%
- Carbs
- 35.7 g
- 12%
Based on a 2,000 calorie diet
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Reviews (21)
Rate This Recipe
"There's a difference between the terms "Authentic New Mexican" and "New Mexico Style". The first means it's prepared the exact way one would expect it to be prepared (i.e. fresh ingredients) and the s..." See moreecond is as best as one can without the "proper" ingredients (i.e. canned sauce for those of us unable to get decent fresh chilis). As someone who grew up in New Mexico, eating authentic New Mexican foods, this New Mexico-like recipe is great especially since I don't have easy access to the proper chilis."
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