STACKED RED ENCHILADAS
Growing up with my grandmother's cooking and tasty Northern Mexico home-style stacked enchiladas instead of stuffed and rolled like in other parts of the country, Las Palmas and I are happy to share this classic yet "unique" enchilada dish with you through this short how-to video. Without missing a beat of delicious and authentic old-world flavor, these enchiladas are very easy to make with the help of Las Palmas.
Provided by Yvette Marquez
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Fill blender with enchilada sauce, flour, and garlic. Blend until smooth.
- Heat olive oil in large skillet. Pour chile sauce into skillet and stir. Taste and season with salt if needed. If the sauce is too spicy, add a small can of tomato sauce and stir. If the sauce is too thick, add water until desired consistency is reached, making sure to add more salt if necessary.
- In a non-stick frying pan heat canola oil. Drop 1 tortilla at a time into the hot oil and fry until softened, turning once during frying. Drain on paper towels.
- Place lightly fried tortillas into the skillet of warm red sauce, one at a time. Coat the tortillas with the red enchilada sauce and place coated tortillas on a plate with a large slotted spoon.
- Layer a chile-coated tortilla with some shredded chicken (optional), shredded cheese, and chopped onion. Put another coated tortilla on top and repeat the layers until you have a stack of 3 to 4 tortillas.
- Continue to make stacks of tortillas until all ingredients are used.
Nutrition Facts : Calories 490 kcal, Sugar 8 g, Sodium 1243 mg, Fat 22 g, SaturatedFat 7 g, Carbohydrate 47 g, Fiber 7 g, Protein 28 g, Cholesterol 78 mg, ServingSize 1 serving
NEW MEXICO STACKED ENCHILADAS
New Mexico claims ownership to the creation of Stacked Red Chile Cheese Enchiladas. Perfect for any meal of the day and guaranteed to set your taste buds on fire!
Provided by Lea Ann Brown
Categories Mexican
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Brown ground beef and onion in a fry pan until done. Drain excess grease, stir in the Hatch Green chile and set aside.
- In a fry pan, heat oil over medium high heat until hot. The oil should be hot enough that the tortillas bubbles as its lowered into the oil. Fry corn tortillas one at a time 30 seconds each. Place tortillas on a plate that's been lined with a paper towel. Place another paper towel on top of the tortillas as you cook them to help keep them warm.
- To build the enchiladas. In an oven proof dishes, I use my Comal, place one tortilla. Top with 1/4 cup ground beef and 1/4 cup New Mexico Red Chile Sauce and a good sprinkle of the shredded cheese and fresh tomato. Place a tortilla on top of of that and another layer of the ingredients. Place the third tortilla on top and sprinkle with cheese and sauce. Use three tortillas for each stack.
- In the meantime, fry two eggs until over easy.
- Bake or broil until cheese is melted and bubbly. Serve immediately topped with more fresh tomato, chopped lettuce and fried egg. If you want add a dollop of sour cream to the top and diced raw onions (after baking)
- This served the two of us with plenty of leftovers.
Nutrition Facts : Carbohydrate 34 g, Protein 41 g, Fat 37 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 197 mg, Sodium 1357 mg, Fiber 7 g, Sugar 11 g, Calories 628 kcal, UnsaturatedFat 16 g, ServingSize 1 serving
STACKED RED ENCHILADAS (ENCHILADAS ROJAS)
These homemade red enchiladas are full of authentic Mexican flavor! With or without a fried egg, you'll find yourself making this recipe time and time again.
Provided by Yvette Marquez
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Remove stems, seeds, and veins from the chile pods. Place in a colander and rinse well with cool water.
- Add the chiles to a large pot and add enough water so they are just covered. Bring water to a boil. Lower the heat, cover, and simmer for about 20 minutes. After 10 minutes turn the chiles over with tongs to make sure the chiles soften evenly. Drain cooked pods and allow time to cool down before blending. Discard water.
- Fill blender with 3 cups of water, half of the cooled chile pods, 3 tablespoons flour, 2 cloves garlic, and half of the salt. Blend until smooth. Strain sauce through a fine sieve to remove skins and seeds; discard skins and seeds. Repeat blending and straining process with remaining water, pods, flour, garlic, and salt. If necessary, season with more salt.
- This sauce can be made in advance and kept in airtight containers in the refrigerator or freezer. Red chile sauce can be stored in the refrigerator for up to one week or frozen for up to six months.
- Heat olive oil in large skillet. Pour 4 cups chile sauce into skillet and stir. Taste and season with salt if needed. If the sauce is too spicy, add a small can of tomato sauce and stir. If the sauce is too thick, add water until desired consistency is reached, making sure to add more salt if necessary.
- In a non-stick frying pan heat canola oil. Drop 1 tortilla at a time into the hot oil and fry until softened, turning once during frying. Drain on paper towels.
- Place lightly fried tortillas into the skillet of warm red sauce, one at a time. Coat the tortillas with the red enchilada sauce and place coated tortillas on a plate with a large slotted spoon.
- Layer a chile-coated tortilla with some shredded cheese and chopped onion. Put another coated tortilla on top and repeat the layers until you have a stack of 3 to 4 tortillas. Continue to make stacks of tortillas until all ingredients are used.
- Heat a small non-stick skillet over medium-low heat. Fry the eggs over-easy and place one on each stack of enchiladas-optional, but oh so worth the try.
Nutrition Facts : Calories 666.88 kcal, Sugar 27.22 g, Sodium 7389.19 mg, Fat 30.46 g, SaturatedFat 8.05 g, Carbohydrate 76.26 g, Fiber 11.82 g, Protein 18.33 g, Cholesterol 187.19 mg, ServingSize 1 serving
TRADITIONAL NEW MEXICO RED CHILE CHEESE "STACKED" ENCHILADAS
Steps:
- Preheat the oven to 350 degrees F. Each serving will contain 3 corn tortillas. Take the tortilla and dip it in hot oil or dip it in the red chile sauce and put on plate. Top this with cheese and onion and more sauce and put another dipped tortilla on top and repeat this 2 times. Heat in the oven or under the broiler until cheese melts and top with a fried egg. Garnish the plate with the lettuce and tomato. You can serve this with fried potatoes or pinto beans.
- To make a casserole, you can layer the above in a baking dish with the final layer on top being cheese, do not put eggs on the casserole. Bake for about 20 minutes, until all is warm and melted. Garnish with lettuce and tomato. Can also serve with sour cream, chopped olives and guacamole.
- Remove the stems and seeds of the chile pods. Soak the pods in water or simmer on stove for about 10 minutes. Place chile and garlic in a blender with 1/4 cup water and puree until smooth. (Use 6 to 8 pods of chile and 2 cloves of garlic at a time, which will make the puree smoother and easier to work with.) Add more water as needed to get a medium consistency. In a sauce pan, add pureed chile with Mexican Oregano and salt to taste. Bring to a slow boil, and then simmer for 20 minutes. Pork can be browned and added to sauce while simmering.
STACKED CHEESE ENCHILADAS
Make and share this Stacked Cheese Enchiladas recipe from Food.com.
Provided by Pierre Dance
Categories Cheese
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Combine the cheeses, mix well.
- Heat sauce in a pan big enough to dip the tortillas into.
- In a seperate pan heat oil and lightly fry the tortillas'til soft.
- When first tortilla is done dip it into the heated sauce and place it in an ungreased casserole dish.
- Scatter 2-3 Tablespoons of the cheese mixture on it.
- Add 3 Tablespoons of Onions and 3-4 Tablespoons of the heated sauce.
- Repeat with remaining tortillas, cheese, onions and sauce.
- Pour remaining sauce over the stack and top with remaining cheese.
- Bake 20-25 minutes until hot thorough out.
- Cut into wedges to serve.
Nutrition Facts : Calories 318.6, Fat 15.7, SaturatedFat 8.9, Cholesterol 44.7, Sodium 452.6, Carbohydrate 31.3, Fiber 4.9, Sugar 2.2, Protein 14.9
STACKED ENCHILADA
A classic Tex-Mex dish combines the building blocks of a meal - protein, vegetables and starch - in hearty recipes with a peppery punch. Chicken, black beans, green peppers, tortillas and cheddar show how it's done in this stacked version of a traditional Tex-Mex casserole. -Rebecca Pepsin, Longmont, Colorado
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute pepper in oil for 3 minutes. Add garlic and cook 2 minutes longer or until pepper is crisp-tender. Stir in the chicken, beans and onions; heat through. Transfer to a bowl and keep warm. , In the same skillet, combine enchilada and picante sauces. Coat both sides of one tortilla with sauce mixture; place in a greased 9-in. pie plate. Top with a third of the chicken mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla, sauce and cheese. , Cover and bake at 350° for 18-22 minutes or until heated through. Remove to a serving plate and cut into wedges. Serve with sour cream and lettuce if desired.
Nutrition Facts :
EASY RED CHICKEN ENCHILADAS
Starting with a homemade red sauce, these Tex-Mex enchiladas are faster and easier to make than their Mexican forefathers, but still so delicious. This recipe makes 2 1/2 cups sauce, enough for 4 to 6 individual skillet enchiladas or 1 regular baking dish. Garnish with sour cream and guacamole.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 1h
Yield 1
Number Of Ingredients 21
Steps:
- Melt butter with olive oil in a saucepan over medium heat. Add onion and salt; cook and stir until onion starts to turn golden brown, 3 to 5 minutes. Stir in flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon. Cook and stir until fragrant, about 3 minutes. Add tomato paste and mix until fully combined. Pour in chicken broth and whisk until smooth.
- Increase heat to high and bring sauce to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors come together, about 10 minutes. Taste and season as desired. Blend sauce with an immersion blender.
- Preheat the oven to 400 degrees F (200 degrees C).
- Lightly brush tortillas with oil. Heat a small cast iron skillet over medium-high heat. Heat tortillas until flexible, about 30 seconds per side.
- Cover the bottom of the skillet with a scoop of enchilada sauce. Place a tortilla on top and add 1/2 of the chicken, 1/3 of the Jack cheese, and 1/2 the cilantro and green onions. Spoon on more sauce and repeat layers, finishing with sauce and the remaining cheese.
- Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.
Nutrition Facts : Calories 1376.5 calories, Carbohydrate 79.5 g, Cholesterol 240.5 mg, Fat 92.8 g, Fiber 10.8 g, Protein 59 g, SaturatedFat 36.9 g, Sodium 5142.3 mg, Sugar 12.2 g
NEW MEXICAN STACKED ENCHILADAS
This recipe is most like the one I lost in a move. I haven't tried it yet, but it looks similar. In New Mexico, enchiladas are traditionally stacked, rather than rolled. They consist of a red chile sauce and cheese. Meat is not traditional- and there should never be any tomato in the sauce. A fried egg is served on top- it helps cut the heat. I have not tried this recipe- but it looks close to the very old family recipe that my sister was given. Lost the old recipe, so I hope this one is good. From Cocinas De New Mexico cookbook. Freezes well. *For best taste you can make your own chile powder- directions will be at the bottom of the recipe. I guessed on prep time.
Provided by minnie chef
Categories Grains
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.
Nutrition Facts : Calories 672.6, Fat 41.7, SaturatedFat 21.4, Cholesterol 300.5, Sodium 1074.8, Carbohydrate 43.5, Fiber 5.8, Sugar 4.5, Protein 32.8
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