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This molten melding of chile, cheese, and corn tortillas is not your ordinary meal. These enchiladas are filling enough to stand on their own – unlike in most places, in New Mexico the tortillas are generally stacked rather than rolled which makes the dish more substantial.
Vegetable oil for pan frying
3 blue-corn tortillas
¾ cup red chile sauce, warmed
2 teaspoons minced onion
4 ounces mild Cheddar, Colby, or Monterey Jack cheese, grated
Heat the broiler. (If the broiler has multiple heat settings, use the lowest.)
Heat ½ to 1 inch of oil in a small skillet until the oil ripples. With tongs, dunk each tortilla in oil long enough for it to go limp, a matter of seconds. Don't let the tortilla turn crisp. Drain and repeat with the remaining tortillas.
On a heatproof plate, layer the first tortilla with half of the onion and one-third of the chile sauce and cheese. Repeat for the second layer. Top with the third tortilla, then add the remaining chile sauce and sprinkle the remaining cheese over all.
Broil the enchilada until the cheese melts. Serve piping hot