Christmas-Style Enchilada Stacks

Ingredients:

Green sauce

• 2 tbsp. l. olive oil
• 200 g pork shoulder steak, diced
• Garlic salt
• 2 cloves garlic, crushed
• 3 x 110g cans of canned green chili peppers, drained and diced
• 1 cup canned chopped tomatoes
• 1.5 tsp red pepper flakes
• 1/4 cup flour

Red sauce

• 1 cup ground New Mexico pepper
• 2 cloves of garlic
• 0.5 cups flour
• Garlic salt
• 2 tbsp. l. olive oil
• 200 g beef sirloin steak, diced

Enchilada

• 12 6-inch (15 cm) corn tortillas, toasted
• 1 cup grated cheddar
• Cooking spray
• 4 large eggs
• Shredded lettuce and diced tomatoes, for serving

Preparation:

1. Prepare the green sauce:
   
   Heat olive oil in a large saucepan over medium-high heat. Season the pork with garlic salt and black pepper, add to the pan, and brown on all sides. Add the minced garlic and cook for 30 seconds, then add the chili pepper, tomatoes, red pepper flakes, and 3 cups of water. Simmer over low heat until the pork is tender, about 1 hour. Combine the flour and 1 cup of water in a blender and blend until smooth, then whisk the liquid into the sauce and cook until the sauce thickens, about 5 minutes more.
2. Meanwhile, prepare the red sauce.:
   
   Combine the ground chili pepper, garlic, and 5 cups of water in a blender and blend until smooth. Sprinkle the flour in a shallow bowl with garlic salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Dredge the beef in the flour, then add it to the skillet and brown on all sides. Pour in the chili powder mixture and simmer over low heat until the beef is tender, about 15 minutes.
3. Make enchiladas:
   
   Preheat the oven to broil mode. Place 4 tortillas on a baking sheet. Sprinkle each with cheese, then top one side with green sauce and the other with red sauce. Repeat the layering process 2 more times. Sprinkle a little more cheese on top and broil until melted, 3-5 minutes. Meanwhile, spray a nonstick skillet with cooking spray and fry the eggs, seasoning with salt and pepper. Top each enchilada stack with lettuce, tomatoes, and a fried egg.