Stacked Enchiladas - New Mexico Style

Stacked Enchiladas - New Mexico Style

 

Prep Time: 45
Servings:  6

Source: Tinkskitchen.com

 

Ingredients

 

For the Sauce:

 

• 1/2 cup red chili powder
• 2 tsp vegetable oil
• 3 to 4 tsp onion, finely chopped
• 1 garlic clove, peeled & finely chopped
• 1/4 tsp oregano
• 1 tsp cumin
• 2 tsp flour
• 2 1/2 cups water
• 1/2 to 1 tsp salt

 

For the Stacked Enchiladas

 

• Corn Tortillas
• Red Chile Sauce
• Muenster, Colby, or Longhorn Cheddar Cheese, grated
• 1 onion, diced
• Lettuce, shredded
• 1 tomato, diced
• 1 lb. ground beef or chicken, cooked
• 1 recipe Pinto Beans (not yet written)
• Vegetable Oil for frying

 

Directions

 

Sauce Directions:

 

1. Use a medium sized saucepan to heat the vegetable oil to medium, stir in the onion and sauté for 5 minutes before adding the garlic (you don't want burned garlic). The onions should start looking translucent before adding in the oregano, cumin, and flour.
2. While the onions are cooking mix the chili powder and water until they are completely blended and smooth, set aside.
3. Stir until the mixture begins to bubble and turns a light brown in color, then remove from the heat. Add the chili powder/water mixture to the roux you just cooked, and stir with a whisk, removing any lumps that may form.
4. Return the pan to the heat and bring the sauce to a small simmer, stirring constantly as it begins to thicken. Reduce the heat to low, and cook for 3-5 minutes. Adjust seasons to your liking.

 

Enchilada Directions

 

1. Heat oil in a shallow pan - add the corn tortillas one at a time, frying for 8 seconds each side, set aside on paper towels.
2. Using the sauce you just made, add to the browned beef or chicken mixture, just enough to moisten the meat.
3. Putting it all together
4. Place a tortilla on the plate, add beans, ground beef mixture, cheese and onion. Spoon some red chili sauce on top of this, and layer 2 more times. On the last layer, add your lettuce and tomatoes. Viola!

 

 

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Notes:

Jun 18, 2019

 

There are several components to these enchiladas, but for this recipe, the focus is on the red chili gravy.

 

The easiest way to make enchiladas without rolling.   It's a traditional way of serving enchiladas as opposed to Tex Mex Enchiladas.  The sauce is usually made from Chimayo Chile Powder, but you can substitute Sandia, or Pasillas Powder.  If you can't get your hands on either of those, store-bought Chile powder will do in a pinch.

 

Some folks serve this dish with a fried egg on top, and others use saltine crackers. Either way, you will enjoy them.

 

 

 All Photographs Copyright Tink's Kitchen and JSGrey