Directions

1. Preheat oven to 400°F

2. In a medium skillet, heat about ¼ inch of vegetable oil over medium heat. Once the oil is hot, fry each tortilla for about 10-15 seconds, until softened. They will not be crispy or golden, just lightly fried. Carefully remove tortillas with tongs and set aside on paper towel to drain any excess oil. Repeat until all 8 tortillas are fried.

3. Pour about ½ cup New Mexico Salsa Red Hatch Chile Sauce into a shallow dish. Use two oven-safe plates to assemble the stacked enchiladas by dipping each fried tortilla in the chile sauce to coat both sides, then top with shredded cheese and diced onion, a spoonful of chile sauce, and another tortilla dipped in sauce. Repeat the tortilla and filling layers until each plate has four tortillas, and finish with more shredded cheese and onion.

   

4. Bake until the cheese is melted and bubbly, about 15 minutes.

5. Meanwhile, in a small frying pan over medium heat, fry two eggs over easy, about 5 minutes.

6. When the stacked enchiladas are done baking, top each with cilantro and one fried egg and serve immediately.