Traditional New Mexico Red Chile Cheese Stacked Enchiladas Food

NEW MEXICO STACKED ENCHILADAS

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.

NEW MEXICO-STYLE RED CHILE ENCHILADAS

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.

NEW MEXICAN STACKED ENCHILADAS

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.

ENCHILADAS - NEW MEXICO STYLE

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.