Originally Posted by
youreadyfreddie
In anticipation of making the traditional Wednesday-night-before-Thanksgiving enchiladas, just as the Pilgrims did, I checked out Wikipedia to see what they had to say about enchiladas. There are some interesting (and delicious-sounding) descriptions of the different varieties of enchiladas cited, including TMOliver's enchiladas moladas--stacked enchiladas, complete with a fried-egg layer.
Check it out.
Thought you folks might find it of interest.
----Edit----
Caught myself in a misspelling in my post above. It should be
enchiladas montadas in my post above. I had "mole" on the brain at the time I was posting. "Montadas" refers to the stacked enchiladas while "enmoladas" refers to enchiladas prepared with mole sauce as opposed to chile sauce--hence . . . "molada" vs "chilada". Molada = mole sauce, chilada = chile sauce. Sorry for any confusion I may have caused.
Mmmmmmmmmmmmm . . . enchiladas.
I grew up with the stacked style in NM, though my family didn't use that name. It's perfect for a 9 x 13 Pyrex if you want to create an enchilada "casserole": place six heated corn tortillas in a slightly overlapping layer, then sprinkle raw onions and shredded cheese, then your meat and sauce, then repeat everything for another layer and top with a bit more cheese before popping in a 375 degree oven for 12-15 minutes or so.