New Mexico Style Enchiladas

Ingredients

• Vegetable Oil1 tbsp
• Ground Beef2 lbs
• Ground Cumin1 TBSP
• Taco Seasoning1 TBSP
• Paprika1 TBSP
• Green Enchilada Sauce (19 oz can)1 can

• Corn Tortillas (12 oz package)1 pkg
• Cheese, shredded2 cups
• Iceberg Lettuce, shredded2 cups
• Cilantro Stems1 Bunch
• Onion, chopped1
• Sour Cream½ cup
• Eggs, fried sunny-side up4

Method

1. Cook the chicken. Heat oil in a large skillet over medium heat. Add chicken pieces and cook until browned all over. Season with cumin and chili powder. Pour in the enchilada sauce and simmer for about 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
2. Warm the tortillas. In a separate skillet over medium heat, warm the corn tortillas one at a time until flexible. Don't fry them — just warm enough to make them pliable and easy to dip.
3. Fry the eggs. Fry one egg per person in a small skillet. Keep the yolk soft — it becomes a sauce when broken over the stack.
4. Build each stack. Work one plate at a time. Dip a tortilla in the chicken and sauce mixture and lay it on the plate. Spoon chicken and sauce over it, then add lettuce, cheese, onion, and a small dollop of sour cream. Dip another tortilla and lay it on top. Repeat for 2–3 layers depending on appetite.
5. Top and serve immediately. Place a fried egg on top of each stack. Serve right away — these don't hold well and everyone eats in shifts (the cook eats last, unless you're smart about it).