U F O ENCHILADAS
My parents lived in Santa Fe, New Mexico before I was born and my dad learned to make these. He didn't follow a recipe, just threw things in the pot, so it took a bit of figuring out. Dad used to drive to a little town called Chimayo and get a special chili powder for making these, that is why there is such a wide gap of chili powder in the ingredients (Chimayo chili powder is pretty potent stuff). The fried egg on top is what really makes these unique.
Provided by Kellie in SLO
Categories Meat
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot brown the hamburger and 3/4 of the onion reserving some to sprinkle over the tops when they are done if desired.
- When the meat is brown and the onion tender add the tomato sauce and chili powder and simmer for 30 minutes.
- In a small bowl mix the cornstarch and water together until blended, and pour into the sauce in the pan.
- Stir until sauce is thickened about 10 minutes or so.
- In a skillet just slightly larger than the tortillas heat the oil until hot.
- Slide a tortilla in the hot oil and cook for 5 seconds on each side, don't let them get too crisp.
- Place on a plate and spread sauce over the top.
- Top with 1/4 cup cheese.
- Repeat with a second layer of tortilla, sauce and cheese.
- Carefully slide an egg in the hot oil and using a spatula splash some of the hot oil over the egg to cook the white.
- Scoop egg out of the oil and place on top of the enchilada.
- Scatter some of the chopped lettuce around and some onion if desired.
- Enjoy!
Nutrition Facts : Calories 684.4, Fat 37.2, SaturatedFat 18.2, Cholesterol 322.2, Sodium 1947.5, Carbohydrate 49.3, Fiber 8.2, Sugar 14.7, Protein 41.5
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