Name: New Mexican Style Flat Enchiladas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 large can enchilada sauce; 12 corn tortillas; 2 cups shredded cheddar cheese; 1 small yellow onion, diced; 4 eggs; 1/2 head iceberg lettuce, shredded and washed; 1 tomato, sliced

This is a sponsored conversation written by me on behalf of the California Milk Processor Board. The opinions and text are all mine.

We love spicy food here in our home! One of our favorites is an easy, fast traditional New Mexican dish that has been passed down in my family for years. When we heard that “food loves milk” we took the challenge to see if milk was up for a match with our spicy Flat Enchiladas. Well, it was! Today I am sharing how to make our traditional New Mexican Style Flat Enchiladas paired with milk.

Milk goes great with New Mexico Style Flat Enchiladas

Xaver loves milk so any chance to drink it, count him in. But milk wasn't a drink I first thought of to go with my enchiladas. For spicy foods, milk contains casein; a fat loving compound that binds with spicy oils in chilies and washes  them away. That's why when you are eating something spicy, people will say to drink milk to dull the spice. I used to think of milk for just cereal and maybe coffee. We were super surprised to see how well the traditional Mexican foods we love pair with milk!

And we're not the only ones! Check out this fun set of videos showing how well milk pairs with the foods we love:

How to make Flat Enchiladas

This recipe is super simple to make and it great any time of year. This is one of the dishes we make when we don't know what's for dinner and we want something fast. Here's how to make it:

Set up a mise en place with shredded cheddar cheese, chopped onions, and corn tortillas to make assembly of the enchiladas fast and easy.
Heat 1 large can of enchilada sauce in a frying pan until warm ( on medium heat).
Place the tortillas in the sauce and heat until warm. Don't leave the tortillas in the pan too long or they will fall apart. About 1 minute is enough. Traditionally the tortillas are fried in oil to soften before this step but to cut the fat level, we skip the frying step.
Place the cooked tortilla on the center of a plate.
Top the tortilla with onions.
Next, top the tortilla with shredded cheese. Repeat by stacking the next tortillas on top. Two to three tortillas per adult.
Surround the enchiladas with shredded iceberg lettuce and sliced tomatoes.

Fry an egg and place on top of the stack of tortillas. The egg is optional but man, oh man, does it taste amazing! Here's a fun VINE I did of the process of this recipe:

Now for the taste test …. well, Xaver, what do you think?

Here is a printable recipe to make these New Mexican Style Flat Enchiladas. Don't forget the milk!