COWGIRL LIFE COWGIRL Recipes: Stacked Enchilada With Red Chile By Angelina LaRue | August 12, 2020 Share Mouth–watering strata of aromatic corn tortillas, spicy red chilies, savory ground beef and melting cheddar cheese are crowned by a perfectly prepared fried egg in Angelina LaRue’s artful dish. Stacked Enchiladas with Red Chile Serves 4 Ingredients: 1 pound lean ground beef 1 teaspoon chili powder ½ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon cumin 4 tablespoons vegetable oil, plus more for frying eggs 12 Corn Tortillas 1 to 2 cups Red Chile sauce 4 eggs (optional) ½ Spanish onion, peeled and diced 1 cup grated cheddar cheese Directions: Place the ground beef into a medium skillet over medium heat and stir in the chili powder, salt, black pepper, and cumin. Brown the beef 10 minutes, or until cooked through. Drain on a paper towel-lined plate. Heat the oil in the same skillet over medium heat. Dip each tortilla into the oil, coating both sides, for about 2 or 3 seconds, just long enough to soften the tortilla. Place on a paper towel-lined tray. Heat the Red Chile in a separate saucepan over medium heat for 5 minutes, until warm. Add more oil as needed to fry the eggs (over-easy is recommended, but cook to your taste). Season with salt and pepper to taste. Plate each stacked enchilada serving by layering a tortilla, the red chile, meat, cheese, and onion. Repeat twice more, using 3 tortillas per stack, and top with a fried egg. Serve immediately. Recipes and images from The Whole Enchilada by Angelina LaRue © 2015, published by Pelican Publishing Company. Cowgirl HotlistEmail address:* PhoneThis field is for validation purposes and should be left unchanged. COWGIRL LIFE | Angelina LaRue cooking enchilada food recipes Stacked Enchilada The Whole Enchilada