New Mexican enchiladas differ from Mexican enchiladas (MX-14) in three ways: they are typically flat-stacked (corn tortillas layered with chile sauce and cheese) rather than rolled; they often feature a fried egg on top; and they are made with either pure red chile sauce or pure green chile sauce — never tomato-based or cream-based.
- **Flat enchiladas:** Three tortillas stacked, each layer sauced with red or green chile and sprinkled with cheese — no rolling. The flat construction produces a preparation closer to a lasagne than a taco in architecture. - **The tortilla:** Briefly dipped in heated oil (as per MX-14 — the oil barrier prevents the tortilla from absorbing so much sauce that it disintegrates), then in the warm red chile sauce. - **The egg:** A fried egg (sunny-side up) placed on top of the stacked enchiladas — the runny yolk provides both richness and the self-sauce that completes the plate. - **The cheese:** Mild cheddar or Monterey Jack — not queso fresco, not cotija. The New Mexican tradition uses American mild cheese rather than the fresh Mexican cheeses of Central Mexican cooking. [VERIFY] Jamison's cheese specification.
Rancho de Chimayó