Stacked Cheese Enchiladas with New Mexican Red Chile Sauce
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Ingredients

  • 6 people with the side dishes mentioned above.
  • 2 tbsp extra virgin olive oil
  • 9 corn tortillas
  • 1 lb extra sharp cheddar cheese
  • 1 white onion
  • 2 scallions
  • 2 tbsp fresh cilantro
  • 3 cups New Mexican chile sauce (recipe follows)
  • oven
  • 350 degrees Add the olive oil to a
  • 2.2 qt casserole dish. Use a paper towel or pastry brush to coat the dish with the oil. Pour 1 cup sauce into the bottom of the prepared dish and spread to cover. Use 4 tortillas to cover the sauce. Take 1 additional tortilla, tear in half, and the tear 1 half into 3 pieces Use the pieces to cover up any gaps where sauce is showing. Sprinkle 1/3 of the cheese over the tortillas. Sprinkle 1/2 of the onions and 1/2 of the scallions over the cheese. Repeat with remaining tortillas, another cup of sauce, another 1/3 of the cheese and the onions and scallions. Cover with the remaining sauce and the rest of the cheese.Bake in preheated oven for 30 minutes Sprinkle cilantro over enchiladas and serve. I like this dish with a crisp green salad tossed only with seasoned rice vinegar and extra virgin olive oil. Some people top their enchiladas with sour cream...I am not a fan (dilutes the taste too much for me) but, if you like...feel free. :)
  • 1/4 cup extra virgin olive oil
  • 1/2 large yellow onion
  • 3 garlic cloves
  • 1 tsp salt
  • 2 tbsp flour
  • 2 1/2 cup water
  • 1/2 cup
  • 1 1/2 tsp dried mexican oregano
  • 1/2- 1 tsp chile
  • 1/2 tsp taste
  • 1/2 tsp ground cumin
  • 11 Su

Instructions

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