Red Chile Enchaladas, New Mexico Style

NM Red Chile Enchaladas

This recipe is a family favorite of my Husband, Ron Petree

It comes from his Mother Evelyn Petree of Capitan, NM

1 lb Ground beef, or beef substitute

1 Onion, Chopped

2 Jars Red Chile Sauce, or 1 Quart Home Made Sauce, or frozen red chile sauce (Add a t of fresh lemon juice to the frozen)

Corn Tortiallas

1 C Chicken Broth or Veg Broth

1/2 C Veg oil

1 lb Grated Cheddar Cheese, or vegan cheese product

Eggs for Frying

1 Clove Garlic, minced

1 tomato diced

Lettuce shredded, about 3-4 leaves

Have ready, minced onion, shredded lettuce, diced tomatoes, grated cheddar cheese for layering and garnish. 

Brown ground beef,  (or beef substitute) add 1/2 the onions until cooked through. Add chile sauce, and cook down somewhat, adding broth as needed, until a smooth sauce is formed. Fry Tortiallas  in oil, one at a time for only 10 seconds each over medium heat, turning after 5 seconds. Usually a serving on a plate can be 1-3 tortillas  depending on preference. Place tortilla on paper towels to drain. Arrange Enchaladas on plate by layering a tortilla, sauce, onion, and cheese. Finishing with cheese, add a fried egg or two to the top of the stack. Garnish with onion, lettuce, tomato. Beautiful and colorful! Enjoy! Happy Cooking! This takes about 1 hour start to finish. I freeze left over sauce to make very quick dinner next time!
My Husband and his family love to eat these with saltines....I like to dip the saltines in the sauce! Yummy!