Time 1h15m Yield 4 enchiladas, 4 serving(s) Number Of Ingredients 14 Steps:
Red Chile Sauce:. Heat 2 tablespoons shortening in medium saucepan on medium heat. Stir in flour and cook for one minute (don’t stop stirring). Add Chile powder and cook for an additional minute. Gradually add water and stir, making sure that no lumps form. Add seasonings to sauce and simmer on low heat for 10-15 minutes. Enchiladas:. 350 degree fahrenheit oven. Heat 1/2 inch of shortening in heavy pan at medium-high heat. Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels. Assemble the enchiladas by placing 1/4 cup sauce (as base for each tortilla) in an oven-proof dish or plate, followed by a tortilla. Another 1/4 cup sauce, 1/4 cup cheese, and some onion. Repeat twice. Top with remaining sauce. Place in oven at 350 degrees for 15 minutes, or until the cheese melts. Top with a fried egg and garnish with lettuce to serve. *To make your own Chile Powder: 16 dried New MexicoRed Chile pods, stems removed. Place 2-3 pods in a blender and finely grind them on low speed. Add more pods until the lower portion of the jar is full. Empty container and continue to process until all pods are ground. *Note: The more seeds you leave in the pods the hotter your chile power will be.
Time 45m Yield 6 Number Of Ingredients 11 Steps:
Heat the oil in a large skillet over medium heat. Add the chicken pieces, and cook until browned. Season with cumin and chili powder. Pour in the enchilada sauce, and simmer for about 15 minutes. Stir occasionally. In a separate skillet over medium heat, warm the tortillas. Don’t fry them, just warm them until they are flexible. To assemble the enchiladas, dip a tortilla in the enchilada sauce, and place it on a serving plate. Spoon some of the meat and sauce on, then add shredded lettuce, cheese, onion and sour cream. Top with another tortilla that has been dipped in the sauce. You may repeat the layering as many times as you wish depending on your appetite. Make additional stacks for each person. Top stacks with a fried egg, if desired.
More about “traditional new mexico red chile cheese stacked enchiladas recipes”
Time 50m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Oil a 9-inch square baking dish. Dip tortillas in the red chile sauce, to make pliable, and place 4 on the bottom of the dish. Sprinkle with 1/4 cup onions. Sprinkle with 1/3 of the cheese. Repeat layers 2 more times, ending with cheese. Bake at 350ºF. for 30 minutes, or until hot and the cheese is golden.
