Traditional New Mexico Red Chile Cheese Stacked Enchiladas Recipes

NEW MEXICAN STACKED ENCHILADAS

New Mexican Stacked Enchiladas image

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

Ingredients

12 corn tortillas
shortening
2 onions, chopped
2 cups lettuce, coarsely chopped
3 cups sharp cheddar cheese, grated
4 eggs (for serving)
2 tablespoons shortening
2 tablespoons flour
3/4 teaspoon salt
1/2 teaspoon garlic salt
1/4-3/4 cup red chili pepper, powder* (use good quality)
2 cups cold water
oregano (optional)
cumin (optional)

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

ENCHILADAS - NEW MEXICO STYLE

Enchiladas - New Mexico Style image

These enchiladas are stacked like pancakes, not baked in oven. This is a family recipe handed down two generations. Quick, easy and definitely delicious. Use your favorite kind of meat in this dish - it also works well for leftover meat.

Provided by PIPERCAT99

Categories World Cuisine Recipes Latin American Mexican

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
2 pounds skinless, boneless chicken breast halves - cut into 1 inch pieces
¼ teaspoon ground cumin
¼ teaspoon chili powder
1 (19 ounce) can enchilada sauce
2 cups shredded iceberg lettuce
2 cups shredded Colby cheese
1 (12 ounce) package corn tortillas
1 onion, chopped
½ cup sour cream
6 fried eggs

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.

Nutrition Facts : Calories 669.7 calories, Carbohydrate 35.7 g, Cholesterol 321 mg, Fat 34.5 g, Fiber 5 g, Protein 53.7 g, SaturatedFat 15.3 g, Sodium 707.5 mg, Sugar 2.8 g

NEW MEXICO-STYLE RED CHILE ENCHILADAS

New Mexico-Style Red Chile Enchiladas image

Most New Mexicans don't roll their enchiladas. This is certainly a less time consuming way of making them with the same great results. Sometimes they even add a fried egg on top of each serving. You may add additional meat, cheese or vegetables if you desire. Just remember to bake as soon as assembled because they get soggy if they sit too long. Prep time does not include making the chile sauce.

Provided by Miss Annie

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

3 cups new mexico red chili sauce
12 corn tortillas
3/4 cup onion, finely chopped
2 1/2 cups mild white cheese or 2 1/2 cups goat cheese, divided use

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.

Nutrition Facts : Calories 169, Fat 2.1, SaturatedFat 0.3, Sodium 33.6, Carbohydrate 34.9, Fiber 5, Sugar 1.9, Protein 4.4

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