Reviewed: Aug. 25, 2009

I didnt use enchilada sauce but instead red chili (made with Hatch red chilis), I did not dip my corns but spooned the chili over the ground beef, cheese, and onions. I topped granpas with a fried egg upon request but to get the true essence of this regional dish you must go with an over easy egg, tooooo die for!!!!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Jan. 19, 2009

I love this recipe! We had this growing up in New Mexico, and this is just like mom used to make! So glad to be reminded of this! The egg is the perfect finishing touch!

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jewellprice

Cooking Level: Intermediate

Home Town: Portales, New Mexico, USA

Living In: Winder, Georgia, USA

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Reviewed: Nov. 24, 2008

I absolutely loved this recipe. Every bite was a wonderful experience of taste. I will most definatly be making this again soon. On a side note, this dish on a smaller scale without the tortilla made a great side to tandoori chicken and tomato/cucumber raita.

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TeddyB

Cooking Level: Beginning

Living In: Palm Coast, Florida, USA

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Reviewed: Sep. 6, 2008

we LOVED this recipe. it was delicious and oh so good! we will definitely be making this one again.

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Stacey

Cooking Level: Beginning

Home Town: Craig, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Feb. 23, 2008

I loved this recipe, and so did my family. It depends on the season if can get fresh stuff or not where I live. This recipe is great!!!

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ibabaker

Cooking Level: Intermediate

Home Town: Casper, Wyoming, USA

Living In: Glenrock, Wyoming, USA

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Reviewed: Feb. 23, 2008

There's a difference between the terms "Authentic New Mexican" and "New Mexico Style". The first means it's prepared the exact way one would expect it to be prepared (i.e. fresh ingredients) and the second is as best as one can without the "proper" ingredients (i.e. canned sauce for those of us unable to get decent fresh chilis). As someone who grew up in New Mexico, eating authentic New Mexican foods, this New Mexico-like recipe is great especially since I don't have easy access to the proper chilis.

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Reviewer:

Laura

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2008

These are like the ones my Mom made when I was growing up (I'm from Southwest Texas,) we had access to dried chilies to make fresh enchilada sauce but I've found the canned sauce is a good substitute if you can't use fresh. These are easy to modify as well, I've made them using black beans for the chicken and meat as well. The fried egg makes them delicious! Thank you for sharing your recipe.

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LUV2COOK43

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Lees Summit, Missouri, USA

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Reviewed: Jan. 24, 2008

Thanks for the Recipe Been forever since I had a New Mexico REAL Enchilada not one of those Tacos people call Enchiladas, Once Again thank you Never got the recipe from my mom when she was her on earth with us SO once agian many Thanks.......

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Michael

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Reviewed: Jul. 8, 2007

this is a good, easy recipe. and to those who rated it down because it uses "canned" things, shut up! from one who lives thousands of miles from fresh chile, I either rely on canned or do without.

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Reviewer:

DONA64

Cooking Level: Expert

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Reviewed: Apr. 1, 2007

This is a tasty dinner, and a good time-saving alternative over traditional baked enchiladas. Those who wish to add fresh chili peppers are free to do so, I'm sure. There's no need to rate down a recipe for a slight modification like that.

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Reviewer:

Lo-Fi

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Reviewed: Mar. 26, 2007

This is an outstanding recipe I was introduced to when i got married and is a Family favorite for special occasions especialy birthdays! This is the most requested dish we make. Yes top it with the fried eggs is the only way to go. We serve with sweet beans and rilennos ( I know i spelled that wrong ) For those of you who prefer tacos trying a two layered taco without dipping the tortilas in the sauce but just drizzeling into the taco. Try a two layered taco too.

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