U F O Enchiladas

READY IN: 1hr 10mins
Recipe by Kellie in SLO

My parents lived in Santa Fe, New Mexico before I was born and my dad learned to make these. He didn't follow a recipe, just threw things in the pot, so it took a bit of figuring out. Dad used to drive to a little town called Chimayo and get a special chili powder for making these, that is why there is such a wide gap of chili powder in the ingredients (Chimayo chili powder is pretty potent stuff). The fried egg on top is what really makes these unique.

Top Review by Debbie R.

This was very good. I particularly like the unique nature of the recipe. I'd like to try this with chimayo chili powder. There are online sources for it; I just didn't have time to order it. These are very filling. One was just about too much for me, and two filled up a hungry adult male.

Ingredients Nutrition


  1. In a large pot brown the hamburger and 3/4 of the onion reserving some to sprinkle over the tops when they are done if desired.
  2. When the meat is brown and the onion tender add the tomato sauce and chili powder and simmer for 30 minutes.
  3. In a small bowl mix the cornstarch and water together until blended, and pour into the sauce in the pan.
  4. Stir until sauce is thickened about 10 minutes or so.
  5. In a skillet just slightly larger than the tortillas heat the oil until hot.
  6. Slide a tortilla in the hot oil and cook for 5 seconds on each side, don't let them get too crisp.
  7. Place on a plate and spread sauce over the top.
  8. Top with 1/4 cup cheese.
  9. Repeat with a second layer of tortilla, sauce and cheese.
  10. Carefully slide an egg in the hot oil and using a spatula splash some of the hot oil over the egg to cook the white.
  11. Scoop egg out of the oil and place on top of the enchilada.
  12. Scatter some of the chopped lettuce around and some onion if desired.
  13. Enjoy!

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