Christmas-Style Stacked Enchiladas

Submitted by Crafty Lady 13

"New Mexicans are so passionate about their hot sauces, their governor declared "Red or Green?" the official state question in 1999. The phrase refers to the diffcult choice diners have to make between spicy green and earthy red hot sauces, but locals know they don't really have to take sides: Order a dish "Christmas style," and it comes topped with both. See for yourself at restaurants across the state, or make your own Christmas sauces at home: The Albuquerque hot spot Sadie's shared this recipe."

 

• Ready In: 1hr 45mins
• Ingredients: 22
• Serves: 4

ingredients

• For Green Sauce

• 2 tablespoons extra virgin olive oil
• 8 ounces pork blade steaks, diced
• garlic salt
• fresh ground pepper
• 2 garlic cloves, minced
• 3 (4 ounce) cans green chili peppers, drained and diced
• 1 cup canned diced tomato
• 1 1⁄2 teaspoons red pepper flakes
• 1⁄4 cup all-purpose flour

• For Red Sauce

• 1 cup new mexico chile powder
• 2 garlic cloves
• 1⁄2 cup all-purpose flour
• garlic salt
• fresh ground pepper
• 2 tablespoons extra virgin olive oil
• 8 ounces top sirloin steaks, diced

• For the Enchiladas

• 12 corn tortillas, lightly fried (6-inch)
• 1 cup shredded cheddar cheese
• cooking spray
• 4 large eggs
• kosher salt & freshly ground black pepper
• shredded lettuce and diced tomato, for garnish

directions

1. Make the green sauce: Heat the olive oil in a large saucepan over medium-high heat. Season the pork with garlic salt and pepper, add to th pan and brown on all sides. Add the minced garlic and cook 30 seconds, then add the chiles, tomatoes, red pepper flakes and 3 cups water. Simmer untilthe pork is tender, about 1 hour. Combine he flour and 1 cup water in a blender until smooth, then whisk into the sauce and simmer until the sauce thickens, about 5 more minutes.
2. Meanwhile, make the red sauce: Process the chili powder, garlic and 5 cups water in a blender until smooth. Season the flour with garlic salt and pepper in a shallow dish. Heat the olive oil in a large skillet over medium-high heat. Toss the beef in the flour, then add to the skillet to brown on all sides. Pour in the chili powder mixture and simmer until the beef is tender, about 15 minutes.
3. Make the enchiladas: Preheat the broiler. Place 4 tortillas on a baking sheet. Sprinkle each with cheese, then top with green sauce on one side and red on the other. Repeat to make two more layers. Top the stacks with more cheese and broil until melted, 3 to 5 minutes. Meanwhie, mist a nonstick skillet with cooking spray and fry the eggs as desired, then season with salt and pepper. Top each enchilada stack with letuce, tomatoes and a fried egg.