Christmas-Style Layered Enchiladas Recipe

Christmas-Style Layered Enchiladas

Recipe provided by Sadie's of New Mexico

Watch the tutorial to prepare this dish.

• Level: Easy
• Servings: 4
• Total Time: 1 hr 45 min
• Preparation: 45 min
• Cooking: 1 hr

Nutritional Information Per Serving (1 of 4):

• Calories: 977
• Total Fat: 56 g
• Saturated Fat: 16 g
• Carbohydrates: 82 g
• Dietary Fiber: 20 g
• Sugars: 9 g
• Protein: 48 g
• Cholesterol: 294 mg
• Sodium: 1349 mg

For the Green Sauce:

• 2 tablespoons extra-virgin olive oil
• 8 ounces pork blade steak, cut into cubes
• Garlic salt and freshly cracked black pepper
• 2 cloves garlic, finely chopped
• 3 cans (4 ounces each) green chile peppers, drained and diced
• 1 cup canned diced tomatoes
• 1 teaspoon crushed red pepper flakes
• cup all-purpose flour

For the Red Sauce:

• 1 cup New Mexico red chili powder
• 2 cloves garlic
• cup all-purpose flour
• Garlic salt and freshly cracked black pepper
• 2 tablespoons extra-virgin olive oil
• 8 ounces beef top sirloin, diced

For the Enchiladas:

• 12 corn tortillas, 6 inches each, toasted or lightly fried
• 1 cup shredded cheddar cheese
• Nonstick cooking spray
• 4 large eggs
• Kosher salt and freshly ground black pepper
• Shredded lettuce and diced tomatoes, for garnish

Cooking Instructions:

1. Prepare the green sauce: Warm the olive oil in a large saucepan over medium-high heat. Season the pork with garlic salt and pepper, then brown all sides in the hot oil. Add minced garlic and saut for 30 seconds. Stir in the green chiles, canned tomatoes, red pepper flakes, and 3 cups of water. Simmer the mixture until the pork is tender, about 1 hour. Blend the flour with 1 cup of water until smooth, then whisk it into the sauce and continue simmering until it thickens, approximately 5 more minutes.
2. Make the red sauce: In a blender, combine the chili powder, garlic cloves, and 5 cups water, blending until smooth. Season flour with garlic salt and pepper in a shallow bowl. Heat olive oil in a skillet over medium-high heat and coat the diced beef with the seasoned flour. Brown the beef on all sides, then pour in the chili powder mixture. Let it simmer until the beef becomes tender, roughly 15 minutes.
3. Assemble the enchiladas: Preheat the broiler. Arrange 4 tortillas on a baking sheet. Sprinkle cheese evenly over each tortilla, then spread green sauce on one half and red sauce on the other half of the tortillas. Repeat this layering process two more times to make three layers total. Sprinkle additional cheese on top of the stacks and broil for 3 to 5 minutes until cheese melts.
4. Cook the eggs: While broiling, spray a nonstick skillet with cooking spray and cook eggs to your liking; season with salt and pepper.
5. Plate and serve: Top each stack of enchiladas with a fried egg and garnish with shredded lettuce and diced tomatoes.

Photograph by Yunhee Kim

Recipe courtesy of Food Network Magazine