Serve with refried beans. In northern New Mexico, home-fried potatoes are also served.
12 blue corn tortillas
1 large onion, finely chopped
3 cups shredded cheddar cheese
Shredded lettuce for garnish
Finely chopped tomatoes for garnish
Place a little oil in a small skillet and heat up until almost smoking. Using tongs, fry each tortilla in the oil for about 5 seconds a side, turning once. Do not overcook or the tortillas will be tough. Drain the tortillas on paper towels. Add more oil as needed when frying the tortillas.
To assemble the enchiladas, place a single tortilla on an oven-proof plate. Spread about 1/4 cup of machaca beef over the tortilla, and sprinkle on some cheese. Spread about 3 tablespoons of chile sauce over the cheese. Place a second tortilla over the first, pour about 3/4 cup chile sauce over it, and top with about ½ cup of cheese over it. Repeat with the remaining 5 plates.
Place the plates in a 350 degree F. oven for about 20 minutes. Remove from the oven and garnish with the lettuce and tomatoes.