Stacked Hatch Green Chile Enchiladas
From Young Guns Produce in Hatch, New Mexico.
1 dozen corn tortillas
2 lbs shredded Cheddar cheese
1 cup yellow onion, diced
4 Tbsp sour cream (optional)
4 sprigs fresh cilantro (optional)
2 Tbsp shortening
3 cups Hatch Green Chile Sauce
In a heavy skillet, melt shortening. In a small sauce pan, heat your green chile sauce (but do not bring to a boil). Dredge each tortilla in the hot shortening until softened, then place on a plate lined with paper towels. Continue to dredge until tortillas are done.
On a plate, ladle 1-2 oz of the green chile sauce. Top with one corn tortilla, 1/2 cup cheese, 1 Tbsp onion and another ladle of green chile sauce. Continue to stack (three is considered a large serving), and top with a fried egg. Finish with another Tbsp of chile sauce, a sprinkle of cheese, and garnish with sour cream and cilantro, if desired.