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This dish was a tradition in my boyfriend's home in Southwest New Mexico at Thanksgiving. We love it so much we have it a an entree any time during the year. We make our sauce from scratch (I highly recommend the recipe published by doninsd as that is how we make our sauce) but canned enchilada sauce will work. For a real treat try a fried egg cooked over medium on top!
Units: US | Metric
Serving Size: 1 (390 g)
Servings Per Recipe: 4