Stacked Enchiladas

Stacked Enchiladas
Yield
4
Yield
4
Stacked Enchiladas
Yield
4
Yield
4
Ingredients
Chile Sauce
  • 3tablespoons flour
  • 1tablespoon unsweetened cocoa
  • 2 tablespoons chili powder
  • 1teaspoon dried mexican oregano
  • 2teaspoon ground cumin
  • 1/4teaspoon ground allspice
  • 1teaspoon onion powder
  • 2teaspoons garlic powder
  • 2cups Tomato Sauce
  • 2 cups chicken stock
  • 2teaspoons salt
Enchiladas
  • 2tablespoons vegetable oildivided
  • 6ea corn tortillas6 inch
  • 6each flour tortillas6 inch
  • 2cups grated cheddar cheese
  • 2cups grated Monterey Jack cheese
  • 1ea medium yellow onionsmall diced, sauteed lightly
  • 4ea cooked chicken breastdiced
  • 4ea large eggsoptional
Yield:
Instructions
  1. Preparation
  2. To cook the sauce, in a saucepan, whisk together the flour, cocoa powder and spices — then add 1 cup of stock. Place the pot over low heat and slowly whisk in the remaining stock and tomato sauce.
  3. Bring the mixture to a gentle boil. Let cook for a few minutes until the sauce thicken slightly. When done, it will should be slightly thick. Enough to coat a spoon.
  4. Once done, remove from the heat and taste for seasoning. If the sauce is a bit chunky, you may want to put the sauce into a blender and pulse a few times to create a smoother consistency.
  5. 4. Preheat the oven to 350 degrees and lightly grease a large baking dish.
  6. 5. In a skillet, heat on medium 1 tablespoon of lard or oil. Cook each tortilla for about 30 seconds on each side (or until soft). Keep warm in a towel or a warmer.
  7. 6. To assemble the enchiladas, take ONE tortilla and place it in the baking dish. pour1/4 cup of the sauce on each tortilla and then add 1/4 cup of the mixed grated cheeses, 1/4 cup diced chicken, and 1 teaspoon of the sauteed onions. Add another tortilla, and add same amount of sauce, cheese, chicken and onions. Add a third tortilla, and again top with sauce, cheese, chicken and onions.
  8. 7. Bake enchiladas in the oven for 8-10 minutes or until cheese is melted and bubbling.
  9. 8.While enchiladas are cooking, heat the remaining tablespoon of lard or oil in a pan and fry the eggs two at a time (or however many will fit). To serve, place an enchilada stack on a plate and top with pork chile verde sauce if using, and fried egg.