REVIEW: my own Stacked Enchiladas con Huevo Frito

Growing up, my family always met up w/ my Tio Junior and Tia Lucy and their kids on Sundays for Enchilada Supper.  Lucy could cook.  Yum---those are good memories.  @Lorraine68 is my cousin and a part of those foodie memories.

My own memories were made when I bought my house nine years ago.  Packing boxes were everywhere and I needed to feed the good friends who had bothered to help me move.  Just having bought a house, money was tight so I had planned to make Enchiladas.  I was able to locate the corn tortillas; the Hatch red chile powder; the cheese; the hamburger meat but I could not find the flour.  I use flour to thicken the enchilada gravy.  Without flour to thicken the gravy I was up a creek. I was able to make an emergency substitution and to this day continue to use that secret ingredient much to my enjoyment.

In New Mexico, it is tradition to stack the enchiladas instead of rolling them so I continue that tradition now living in Texas.  Also New Mexican tradition is to top your stack of enchiladas with a fried egg.  I may now be a Texan but will always be a New Mexican at heart.

My meal tonight consisting of just Enchiladas---no sides---was delicious.  When I make enchiladas I always think of those Sundays long ago and wonder if Lucy would be able to taste and figure out my secret, thickening agent, ingredient.

Bluto was especially anxious tonight for left-overs but alas, I would never feed enchiladas to a dog.  No matter how much he begs.

Dessert was left-over fudge from our trip to Fredericksburg, TX over the weekend.  Still good and rich and fattening.

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