Dave's New Mexican Style Enchiladas
We always thought enchiladas were a daunting dish that took forever to prep and cook, but once we discovered the New Mexican Style, stacked enchiladas we quickly changed our minds! This dish couldn't be easier, and is now a regular rotation in our menus!
Equipment
- Oven
- Cast Iron Skillet
- Stovetop
Ingredients
- 6 Corn Tortillas
- 1 Can El Pato Tomato Sauce (Yellow Can)
- 1 ½ C Shredded White Cheddar Cheese
- 2 Eggs
- Olive Oil
- Smoked Paprika
- Cilantro For Topping
Instructions
- Gently toast and warm the corn tortillas over olive oil on a cast iron skillet using medium heat.
- Spoon El Pato and shredded cheese over a tortilla to create the first layer of the enchilada. Repeat until you have 3 layers. Repeat to create the second enchilada.
- Microwave the enchilada for 30-60 seconds, until the cheese is melted. Place the enchilada in an oven set to warm (Approximately 170°) for 10 minutes.
- Preheat the cast iron skillet over medium to medium-high heat. Drizzle enough olive oil in the pan to prevent eggs from sticking. Season the olive oil liberally with smoked paprika and allow to sit for a few seconds until almost smoking.
- Cook the eggs in the cast iron skillet until over easy and then place on top of the enchiladas.
- Top with additional El Pato, white cheddar cheese, and cilantro as desired. Enjoy!
Tried this recipe?Let us know how it was!
