New Mexican Style Flat Enchiladas Food

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 GREEN CHILI-SOUR CREAM ENCHILADAS

New Mexico Style Green Chili-Sour Cream Enchiladas image

My husband grew up in New Mexico where they have the real, fresh from the farm, green chilies. I learned originally how to make these from my mother-in-law and then just added my own touches to it. My DH is very critical especially when it comes to Mexican food, really likes these. You can adjust the "heat" by adding more or less green chilies, and chili powder.

Provided by Marla in California

Categories One Dish Meal

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 14

Ingredients

2 (10 1/2 ounce) cans cream of mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
1 1/2 cups milk
1/2 cup chopped onion
2 minced garlic cloves
2 (7 ounce) cans chopped green chilies
2 tablespoons butter
1/2 teaspoon oregano
1/4-1/2 teaspoon cumin
1/4 cup salsa (mild, medium or hot, your preference)
1 cup sour cream
shredded cheese (whatever kind you like-I use the package of Kraft shredded medium cheddar cheese)
corn tortilla (allow 3-5 per person)
vegetable oil

Steps:

Saute the onions, garlic and green chilies in butter until the onions are translucent.
Add the soup, milk, salsa and spices.
Simmer over very low heat for 10 minutes, stirring often.
While the sauce is simmering, fry the tortillas in hot oil until soft.
(If the oil is hot enough, the tortillas only take a few seconds to get soft enough).
Place tortillas on paper towels to get rid of excess oil.
You can also soften the tortillas in the microwave for a few seconds wrapped in a dishtowel.
Add the sour cream to the enchilada sauce and stir well.
These enchiladas are served flat, stacked like pancakes on individual plates.
Place a tortilla on plate, cover with sauce and cheese. These are not rolled enchiladas but are flat like a stack of pancakes.
Repeat layers with as many tortillas as each person wants.
I like 3; my husband always has 5.
Pop the plate in the oven just long enough to melt the cheese.
You can also place cooked diced chicken in the layers.
This can also be prepared casserole style in a 9X13 dish.

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

More about "new mexican style flat enchiladas food"

Heat the enchilada sauce in a sauce pan on medium heat, until it begins to bubble. Add one tortilla to the pan at a time. Cook for about 1 to 2 minutes, until heated through. Remove the tortilla from the pan and place in the center of a ceramic, oven-safe plate. Sprinkle shredded cheddar cheese and diced onion on top of the tortilla.
From smartfundiy.com

New Mexican Style Flat Enchiladas Food

ENCHILADAS - NEW MEXICO STYLE

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.

NEW MEXICO STYLE GREEN CHILI-SOUR CREAM ENCHILADAS

NEW MEXICO-STYLE RED CHILE ENCHILADAS

More about "new mexican style flat enchiladas food"

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

You'll also love

Related Search