It seems we Americans love to celebrate, and while we have dozens of holidays that are meaningful to us, some Americans even celebrate holidays that didn’t originate in the US. Cinco de Mayo is one such holiday. Many Americans who celebrate this holiday (The 5th of May) think it’s for Mexico’s Independence Day, but that is wrong. Cinco de Mayo celebrates when Mexico won the Battle of Puebla in 1862 against the French. The holiday has evolved to celebrate the Mexican heritage in the US.

Whether it’s an American holiday, or not, it’s a good excuse to serve mouthwatering Mexican dishes (honestly, who doesn’t love Mexican food?). Since Mexican restaurants are always packed on Cinco de Mayo, it’s a good idea and fun and easy to make good Mexican food at home. One dish that isn’t well known is the following New Mexico Enchiladas which differ from the rolled variety (they are stacked) and have a fried egg on top. This dish is great for brunch, or supper. I always serve it with Slow Cooker Refried Beans, or my favorite Instant Pot Charro Beans, as well as, Easy Mexican Rice which takes less than 30 minutes to make.

6 Servings

Sauce:
3 tablespoons shortening
6 tablespoons flour

3 cups cold water
1 tablespoon Pasilla chili powder
1 tablespoon chili powder
1/2 teaspoon salt
1 teaspoon chicken bouillon, or beef bouillon

18 corn tortillas
3 tablespoons vegetable oil

3 cups shredded cheddar jack cheese

2 cups shredded chicken breast, or Mexican flavored ground beef, shredded pork, or shredded beef, optional

2 tablespoons butter, or bacon fat
6 eggs

1. Sauce: In large saucepan, melt shortening. Add flour, stirring until smooth. Cook, stirring often, over medium heat until flour is the color of peanut butter. Watch carefully so it doesn't burn.
2. Meanwhile, mix the water with the remaining ingredients and whisk into the flour mixture (It will spurt and bubble up). Whisk constantly over medium high heat until the mixture is thickened and smooth. If it is too thick add a little extra water.
3. Tortillas: Heat the vegetable oil in a small skillet. Dip the tortillas in the hot fat; stack them on paper towels and press to remove excess oil.
4. Assembly: Heat the oven to 400°. Dip 1-2 tablespoons of the sauce onto an oven-proof plate. Place a tortilla on the sauce, top with 1/4 cup cheese and any shredded meat if using; top with enough sauce to moisten. Repeat, and top with a tortilla. Add another 1/4 cup cheese. Place in the oven to heat until bubbly.
5. For each stack of enchiladas cook the eggs: melt a teaspoon butter or bacon fat in a small skillet set over medium heat; crack in the egg and let cook - cover if you want the yolk to cook a bit. Transfer a cooked egg on top of each stack of hot enchiladas.

Amount Per Serving
Calories 775 Calories from Fat 417
Percent Total Calories From: Fat 54% Protein 15% Carb. 31%

Nutrient Amount per Serving
Total Fat 46 g
Saturated Fat 18 g
Cholesterol 282 mg
Sodium 919 mg
Total Carbohydrate 60 g
Dietary Fiber 4 g
Sugars 0 g
Protein 30 g

Vitamin A 35% Vitamin C 2% Calcium 0% Iron 40%