Name: Enchiladas - New Mexico Style
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Vegetable oil - 1 tablespoon; Skinless, boneless chicken breast halves - cut into 1 inch pieces - 2 pounds; Ground cumin - ¼ teaspoon; Chili powder - ¼ teaspoon; Enchilada sauce - 1 (19 ounce) can; Shredded iceberg lettuce - 2 cups; Shredded Colby cheese - 2 cups; Corn tortillas - 1 (12 ounce) package; Onion, chopped - 1; Sour cream (Optional) - ½ cup; Fried eggs (Optional) - 6

Ingredients for - Enchiladas - New Mexico Style

1. Vegetable oil 1 tablespoon

2. Skinless, boneless chicken breast halves - cut into 1 inch pieces 2 pounds

3. Ground cumin ¼ teaspoon

4. Chili powder ¼ teaspoon

5. Enchilada sauce 1 (19 ounce) can

6. Shredded iceberg lettuce 2 cups

7. Shredded Colby cheese 2 cups

8. Corn tortillas 1 (12 ounce) package

9. Onion, chopped 1

10. Sour cream (Optional) ½ cup

11. Fried eggs (Optional) 6

How to cook deliciously - Enchiladas - New Mexico Style

1 . Stage

Heat the oil in a large skillet over medium heat. Add the chicken pieces, and cook until browned. Season with cumin and chili powder. Pour in the enchilada sauce, and simmer for about 15 minutes. Stir occasionally.

2 . Stage

In a separate skillet over medium heat, warm the tortillas. Don't fry them, just warm them until they are flexible.

3 . Stage

To assemble the enchiladas, dip a tortilla in the enchilada sauce, and place it on a serving plate. Spoon some of the meat and sauce on, then add shredded lettuce, cheese, onion and sour cream. Top with another tortilla that has been dipped in the sauce. You may repeat the layering as many times as you wish depending on your appetite. Make additional stacks for each person. Top stacks with a fried egg, if desired.