New Mexican-style Stacked Enchiladas

New Mexican-style Stacked Enchiladas

From April 11, 2005:  The other night, I didn’t feel like spending a lot of time in the kitchen, so I made New Mexican-style stacked enchiladas. They were super easy, inexpensive (less than $5 for the whole meal), fast (15 minutes from start to finish), and delicious.  I served the enchiladas with black beans, which meshes really well with the enchilada sauce.

New Mexican-style Stacked Enchiladas

Enchilada sauce
Corn tortillas
Grated cheese
Chopped onions (optional)

To make the enchiladas, heat enchilada sauce (either homemade or canned) until hot.  Keep hot so the sauce will melt the cheese when added to the enchilada stack.

Heat some canola oil in a small frying pan and briefly fry corn tortillas (about 4 per person), until they were soft, but not crispy.

To assemble the enchiladas, put a softened corn tortilla on a plate, spoon on some hot enchilada sauce, sprinkle on grated cheese (I use Cabot’s habanero cheddar cheese and mild cheddar) and onions, if using.  then top that with another softened tortilla. Repeat the process….sauce, cheese (onions), tortilla…..two or three more times and top the enchilada stack with more sauce and a little more cheese.

For a quick enchilada sauce:

Enchilada Gravy

3 tablespoons oil
3 tablespoons flour
3 tablespoons chili powder
2 cups water (up to 3 cups if needed)
8 ounce can tomato sauce
ground cumin
garlic powder

Heat the oil in a saucepan over medium heat. Whisk in the flour and chili powder. Gradually whisk in the 2 cups of water, adding more if necessary. Continue to whisk as the sauce thickens. Add the can of tomato sauce and season with ground cumin, garlic powder, and salt (about 1 teaspon of each). Keep the sauce warm to use for enchiladas.

The enchilda grave\y only takes a couple of minutes to prepare, but if you had to, you could use canned enchilada sauce. Season the enchilada sauce with chili powder, garlic powder, ground cumin, ground coriander, and salt (or whatever spices you like) until it tastes good and not like it came from a can.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s