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Mouth–watering strata of aromatic corn tortillas, spicy red chilies, savory ground beef and melting cheddar cheese are crowned by a perfectly prepared fried egg in Angelina LaRue’s artful dish.
Stacked Enchiladas with Red Chile
- 1 pound lean ground beef
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cumin
- 4 tablespoons vegetable oil, plus more for frying eggs
- 12 Corn Tortillas
- 1 to 2 cups Red Chile sauce
- 4 eggs (optional)
- ½ Spanish onion, peeled and diced
- 1 cup grated cheddar cheese
Place the ground beef into a medium skillet over medium heat and stir in the chili powder, salt, black pepper, and cumin. Brown the beef 10 minutes, or until cooked through. Drain on a paper towel-lined plate.
Heat the oil in the same skillet over medium heat. Dip each tortilla into the oil, coating both sides, for about 2 or 3 seconds, just long enough to soften the tortilla. Place on a paper towel-lined tray.
Heat the Red Chile in a separate saucepan over medium heat for 5 minutes, until warm.
Add more oil as needed to fry the eggs (over-easy is recommended, but cook to your taste). Season with salt and pepper to taste.
Plate each stacked enchilada serving by layering a tortilla, the red chile, meat, cheese, and onion. Repeat twice more, using 3 tortillas per stack, and top with a fried egg. Serve immediately.