Name: West Texas stacked enchiladas
Yield: 4
Ingredients: 10 ancho chiles or New Mexico chiles, seeded and stemmed; 2 chipotle chiles in adobo; 1 teaspoon adobo sauce; 3 cloves garlic, minced; 1/2 medium onion, diced; 1 teaspoon ground cumin; 3 cups chicken broth; 2 tablespoons lard or peanut oil; 12 corn tortillas; 1 1/2 cups shredded Cheddar; 1 1/2 cups shredded Monterrey Jack; 4 large eggs; Oil, for frying the eggs