Luna's Stacked Red Enchiladas
"Use Luna's Red Enchilada Sauce to make these enchiladas. Any meat of your choice can be added between the layers."
- Ready In:
- 35mins
- Ingredients:
- 5
- Yields:
-
2 enchildadas
- Serves:
- 2
ingredients
- 10 corn tortillas
- 5 cups red enchilada sauce
- 5 ounces sharp cheddar cheese (grated)
- 1 Spanish onion (chopped or grated)
- 2 eggs
directions
- Fry tortillas one at a time in hot oil. Fry them until they are firm but not crisp.
- Put tortilla on plate, cover with 1/4 to 1/2 cup of sauce.
- Sprinkle with onion and cheese. Add meat if desired.
- Repeat steps until desired amount of layers are complete.
- Put completed enchildada in oven for 5 to 10 minutes.
- Top with basted egg.
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RECIPE SUBMITTED BY
<p>I am a southwest New Mexico native who lived most of my adult life in San Diego. I moved to Georgia last January and love it. Everything is so GREEN! When I moved from CA to GA to start a new life with my high school sweetheart, I retired from the hectic executive corporate life and started by own consulting business which I run out of my home. I can set my own hours so I have lots of time to cook (and someone to cook for!) which has always been a passion of mine. My VSO (very significant other) is hispanic and shares with me many tradational SW New Mexico dishes that he learned from his mother which I now add to my own library of favorite recipes.</p>
