"This is a casserole version of delicious New Mexico Red Chile Enchiladas. Make sure you don't use the chile powder you find in the spice aisle. This is made with New Mexico Chile, usually available in the hispanic section of most stores."
Brown ground meat as you normally would, using onion, garlic and salt and pepper to season. If using pre-cooked shredded meat, simply sauté onion and garlic and add to meat.
For the sauce:
Melt butter in a sauce pan over medium heat.
Add flour and cook for about 30 seconds, or until raw flour taste is cooked out, and rue is bubbling slightly.
Slowly alternate adding red chile powder and cold milk, and stir thoroughly to avoid lumping, continue this process until gravy is desired consistency, and to desired taste. If the chile is too spicy, but the gravy too runny, add flour to thicken gravy, stirring or whisking to avoid lumps. If the chile is not spicy enough, add more chile powder, adding milk as you go to retain desired consistency. The consistency should be that of a thin gravy.
If freezing - line a 9x13 pan with foil, with foil overlapping edges of pan.*
Begin casserole assembly with ¼ - 1/3 cup red chile sauce in the bottom of the pan. Be sure that the sauce covers the bottom of the pan evenly.
Layer 6 corn tortillas on top of the sauce, they will overlap slightly.
Top the tortillas with another ¼ to 1/3 cup red chile sauce.
Add 1/3 of meat mixture.
Top with 1 bag of cheese.
Continue by layering 6 tortillas, sauce, meat mixture and cheese, 2 more times, ending with cheese on the top.
Bake in preheated oven for approximately 30 minutes, or until cheese on top is golden brown and bubbly.
If freezing, follow the freezing directions in the notes after baking.
5-10 minutes before casserole comes out of the oven, start preparing eggs, sunny side up, 1 for each serving.