Saute the beef over medium heat until it has lost its raw red color, chopping it with the edge of a spoon into small pieces as it cooks. Add the garlic and spices and cook another 3-4 minutes. Add salt, pepper and chili powder to taste. Remember that the flavor of chili mellows as it cooks, although it wont get less hot. Add the flour to the meat mixture and stir well. Add the tomato sauce and water. Simmer gently (uncovered) for about 45 minutes, until it has thickened and the flavors are blended. Heat about 1/4 inch of oil in a small skillet over medium-high heat, until it sizzles when a bit of tortilla is dropped in. Soften the tortillas briefly in the oil, one at a time, about 5 seconds on a side. (Turn with tongs, being careful not to tear them.) Drain on paper towels. Prepare another small skillet with a small amount of oil in the bottom, enough for frying an egg. Assembling the enchiladas requires you to keep track of several things at once. Start an egg frying for each enchilada. Make sure that the yolk is cooked soft, not hard! Put one tortilla on a dinner plate. Cover it with a medium-thick layer of meat sauce. Sprinkle chopped onion and grated cheese on top. Sprinkle lettuce and chopped tomato around the edge. Top with another tortilla. Cover with more meat sauce, sprinkle more onion and cheese. Now top with the fried egg and serve immediately. NOTES: * New-Mexico-style enchiladas with eggs -- This is the way my grandmother and aunt made enchiladas; I havent lived in New Mexico myself, but thats where this recipe came from. Yield: Serves 2. * You can also make single-decker enchiladas, for people with small appetites. Omit the second layer of tortilla, meat, onion and cheese, but dont forget the egg. If you make single-deckers, you will need twice as many tortillas and twice as many eggs, but the same amount of the other ingredients. : Difficulty: easy to moderate. : Time: 10 minutes preparation, 45 minutes simmering, 5 minutes assembly. : Precision: approximate measurement OK. : Vicki ODay : Hewlett-Packard Laboratories, Palo Alto, CA : hplabs!oday : Copyright (C) 1986 USENET Community Trust
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|Serving Size: 1 Serving (1851g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 903 (48%)|
|Amt Per Serving||% DV|
|Total Fat 100.4g||134 %|
|Saturated Fat 41g||205 %|
|Monounsaturated Fat 37.4g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 1291mg||397 %|
|Sodium 5499.1mg||190 %|
|Potassium 4436.9mg||117 %|
|Total Carbohydrate 147.6g||43 %|
|Dietary Fiber 26.8g||107 %|
|Sugars, other 120.8g|
|Protein 111.7g||160 %|
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Calories per serving: 1894
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