Categories: Casseroles
Ingredients
- 10 ancho chiles (or New Mexico chiles) dried
- 2 chipotle chiles, in adobo
- 1 tsp of adobo sauce
- 2 or 3 large cloves of garlic, minced
- 1/2 medium onion, diced (about 1/2 cup)
- 1 tsp of cumin
- 3 cups of chicken broth or water
- 2 Tbsp of lard (or peanut oil)
- 12 corn tortillas
- 3 cups of shredded cheddar and Monterrey jack cheeses
- 4 eggs
Directions
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Remove stems and seeds from dried chiles.
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Bring to a boil a pot of water.
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While water is heating, cook dried chiles in a cast-iron skillet on medium high for about three minutes or until chiles puff up.
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Place dried chiles in boiling water and turn off heat. Leave chiles in water until they’re soft, about 15 minutes.
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Put softened chiles, chipotle, adobo, garlic, 1/4 cup of the diced onions, cumin and one cup of chicken broth in a blender and puree until everything is mixed together. It should be thick and smooth.
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Heat one tablespoon of lard on medium in a pot and transfer chile puree to pot.
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Fry puree for a couple of minutes, slowly adding remaining broth.
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Preheat oven to 450 degrees.
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Heat at medium the remaining tablespoon of lard in skillet. Cook each tortilla for about 30 seconds on each side (or until soft). Keep warm in a towel or a warmer.
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Place tortilla in a pan. Drizzle 1/4 cup of the sauce on each tortilla and then add 1/4 cup of shredded cheese and 1 teaspoon of onions. Add another tortilla, and add same amount of sauce, cheese and onions. Add the third and final tortilla, and again top with sauce, cheese and onions. Repeat until you have four stacks (can cook stacks individually or in a pan that will hold all four stacks).
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Cook enchiladas for five minutes or until cheese is melted and bubbling.
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While enchiladas are cooking, fry up four eggs to your preference.
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When enchiladas are done, place fried egg on top.