Stacked Enchiladas

Tomorrow's lunch isn't the healthiest I've ever made, but at least it's all fresh, homemade, and mostly organic. (Which is more than I can say for the school's hot lunch!)

Stacked Enchiladas, White queso and tortilla chips, Red peppers, Fruit bite skewer

Love the stacked enchilada! Rolling enchiladas always seems like such a pointless waste of time. I don't mind tedious little cooking steps if it affects the taste of the dish. But, enchiladas taste the same weather you painstakingly roll them or quickly layer them in a pan. We discovered stacked enchiladas on a trip to Santa Fe a long time ago. They call them New Mexico Enchiladas and serve them with soft fried eggs on top. It sounds weird, I know, but trust me...they are DELISH! I've converted many a doubter to the "soft egg on the enchiladas fan club"! Anyway, I don't think I've rolled enchiladas since then. Normally stacked enchiladas have white onion, but the chic has been in a no white onion phase, so I used green onions instead.