Best 3 New Mexico Stacked Enchiladas Recipes

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 NEW MEXICO STYLE (OR ROLLED) CHICKEN ENCHILADAS

Steps:

• Boil chicken until done in boiler with chicken broth. When chicken is cooked, shred with fork.
• Combine soup, chilies, garlic, onion, and cumin in boiler with stock and chicken. Simmer until thickened.
• Place strainer over large bowl and drain sauce off chicken, pressing juices through the strainer. Add more chicken broth if necessary to make 2 cups of sauce.
• Heat skillet and heat up tortillas until limp. Continue until all tortillas are done.
• Place a spoonful of sauce in oven proof dish. Lay out a tortilla and top with chicken mixture. Roll it up and place seam side down.
• If stacking lay a tortilla on top of the sauce and top with a spoonful of the chicken mixture then another tortilla and more chicken mixture, 4 tortillas high. Make a second stack following the same order.
• Pour Sauce over the Enchiladas.
• Grate Monterrey Jack Cheese on top.
• Heat in 450 degree oven until cheese begins to brown. Be careful not to over cook.
• Each Tortilla will count as a serving to figure calories, if stacked you can cut the stack in half to serve.

NEW MEXICO "STACKED" ENCHILADAS

Steps:

• Preheat the oven to 350 degrees. 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. Red Chile Sauce: 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 6-8 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. yield: 3 cups