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NEW MEXICO CHEESE ENCHILADAS
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Recipe: Food TV 12/22/02, by Nedra Valdez on FoodNation
Serves: 2
Heat Scale - Medium

6 corn tortillas
Oil (optional)
1 1/2 to 2 cups red chile sauce, recipe follows
1 cup shredded cheddar or Monterey Jack cheese
1/2 small chopped onion
2 fried eggs
1 cup shredded lettuce
3/4 cup chopped tomato

Preheat the oven to 350 degrees F. Each serving will contain 3 corn tortillas. Take the tortilla and dip it in hot oil or dip it in the red chile sauce and put on plate. Top this with cheese and onion and more sauce and put another dipped tortilla on top and repeat this 2 times. Heat in the oven or under the broiler until cheese melts and top with a fried egg. Garnish the plate with the lettuce and tomato. You can serve this with fried potatoes or pinto beans.

To make a casserole, you can layer the above in a baking dish with the final layer on top being cheese, do not put eggs on the casserole. Bake for about 20 minutes, until all is warm and melted. Garnish with lettuce and tomato. Can also serve with sour cream, chopped olives and guacamole.

Red Chile Sauce:
20 dried chile pods
1/4 cup water
6 garlic cloves
Salt
Pinch Mexican oregano
1 pound diced pork (optional)

Remove the stems and seeds of the chile pods. Soak the pods in water or simmer on stove for about 10 minutes. Place chile and garlic in a blender with 1/4 cup water and puree until smooth. (Use 6 to 8 pods of chile and 2 cloves of garlic at a time, which will make the puree smoother and easier to work with.) Add more water as needed to get a medium consistency. In a sauce pan, add pureed chile with Mexican Oregano and salt to taste. Bring to a slow boil, and then simmer for 20 minutes. Pork can be browned and added to sauce while simmering. Yield: 3 cups

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