New Mexico Style Enchiladas

• 1 tablespoon lard (or vegetable or canola oil)
• 1 medium white or yellow onion, diced
• 2 pounds cooked and shredded chicken, pork or beef
• 4 cups New Mexico green or red chile sauce (or about 24 ounces of canned red or green enchilada sauce)
• 1/4 teaspoon ground cumin
• 1 teaspoon New Mexico chili powder
• 12-18 fresh corn tortillas (flour tortills will work, too)
• 3 cups shredded lettuce
• 3 cups grated colby or mild cheddar cheese
• 6 large eggs, fried sunny side up or over easy
• chopped fresh cilantro
• sour cream
• guacamole
• salsa or pico de gallo

1. Heat the lard in a large skillet over medium high heat. Saute the diced onion until it begins to turn translucent and soften. Stir in the shredded meat, enchilada sauce, cumin and chile powder. Bring to a simmer, turn the heat down to low and simmer 15 minutes, stirring often.
2. In a separate small skillet, warm a tortilla just until it becomes soft. Slide the tortilla through the meat mixture to coat it with the sauce, then lay it on a plate. Place a scoop of meat mixture, a little shredded lettuce and a little shredded cheese on the tortilla. Repeat with another tortilla, stacking it on top of the one you've already completed; a typical enchilada plate will have two or three layers. Top with a fried egg. Garnish with the cilantro, a dollop of sour cream, some guacamole and/or salsa or pico de gallo.

lard, white, chicken, new mexico, ground cumin, new mexico, corn tortillas, shredded lettuce, cheddar cheese, eggs, fresh cilantro, sour cream, guacamole, salsa

Taken from food52.com/recipes/23868-new-mexico-style-enchiladas (may not work)