10ancho chiles or New Mexico chiles, seeded and stemmed
2chipotle chiles in adobo
1/2medium onion, diced
2tablespoonslard or peanut oil
1 1/2cupsshredded Cheddar
1 1/2cupsshredded Monterrey Jack
Oil, for frying the eggs
In a dry skillet heated on high, toast the ancho chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover. Leave the heat on until the water begins to boil and then turn off the heat and let the chiles soak until soft, about 30 minutes. Once hydrated, discard the soaking water, rinse the chiles well, then place into a blender.
Put softened chiles, chipotle, adobo, garlic, 1/4 cup of the diced onions, cumin, and one cup of chicken broth in a blender and puree until everything is mixed together. It should be thick and smooth.
Heat one tablespoon of lard on medium in a pot and transfer chile puree to pot. Fry puree for a couple of minutes, slowly adding remaining broth.
Preheat oven to 450° F.
Heat at medium the remaining tablespoon of lard in skillet. Cook each tortilla for about 30 seconds on each side (or until soft). Keep warm in a towel or a warmer.
Place tortilla in a pan. Drizzle 1/4 cup of the sauce on each tortilla and then add 1/4 cup of shredded cheese and 1 teaspoon of onions. Add another tortilla, and add same amount of sauce, cheese and onions. Add the third and final tortilla, and again top with sauce, cheese and onions. Repeat until you have four stacks (can cook stacks individually or in a pan that will hold all 4 stacks).
Cook enchiladas for five minutes or until cheese is melted and bubbling.
While enchiladas are cooking, fry up 4 eggs to your preference. When enchiladas are done, place fried egg on top.
West Texas stacked enchiladas | www.homesicktexan.com