Here's a real New Mexico favorite that's about as quick and easy to prepare as it gets. But don't let the simplicity fool you - it's a delicious dish you'll want to enjoy time and again. And - as with all our recipes - don't be afraid to experiment! You can add your favorite meat if you're so inclined; ground, shredded, or even cubed beef or pork compliment the red sauce best, although you can use chicken or even your favorite seafood if you prefer.
If you do decide to add meat, just make sure it's cooked to nearly done before adding it to your enchiladas. At any rate, enjoy - and check out the bonus recipe below for making your own sauce!
Red New Mexico Cheese Enchiladas
Ingredients:
(1) medium white onion chopped very fine
(10-12) oz. black olives (about 3/4 of standard can) sliced
(8) oz. Monterey jack & cheddar cheese, finely grated
(6) corn tortillas
(20) oz. Las Palmas red enchilada sauce (or use recipe below for fresh sauce)
Preparation:
- Combine the olives and onions in a bowl, mix and set aside.
- Pour sauce in a bowl and set aside.
- Grate cheese into a bowl and set aside.
- Pre-heat oven to 400º
- Spray a deep dish pan with non-stick spray. The pan should be large enough to easily accommodate two enchilada stacks side-by-side.
- Heat tortillas in microwave or fry in a skillet with non-stick spray.
- Ladle enough sauce into pan to just cover the bottom.
- Dip two tortillas in sauce and lay them side-by-side in pan.
- Cover each tortilla with onion/olive mix and cheese.
- Ladle just enough sauce over cheese to cover.
- Create two more layers of tortilla, onions/olives, cheese and sauce.
- Top with cilantro or parsley if desired.
Bake in oven for about 20 minutes or until sauce bubbles and top layer is "dry."
Do not overcook otherwise the tortillas will fall apart when being lifted out of the pan.
Enchilada Sauce
This same approximate recipe will work for either green or red sauce (depending, of course, on chilis used).
(2) cloves of garlic (or 2 tablespoons of pre-chopped garlic)
(1) small white onion
(2) large tomatoes, roasted, peeled and chopped
(6) large chilis, roasted, peeled, seeded and diced
(4) tablespoons tomato paste
Seasonings: Use your imagination! Try (2) teaspoons salt, (1) teaspoon freshly-ground pepper,
(1) tablespoon cumin, (2) teaspoons cilantro, (1) teaspoon crushed red chili OR (2) teaspoons ground red chili powder … and whatever else you like to season with.
Puree everything in a blender; then cook the puree in about (4) tablespoons of vegetable oil for about 5 minutes or until the sauce thickens.
-------------------------------------------------------------
Mmmm ... getting hungry yet? Can't wait to whip up a batch myself! For more great enchilada recipes - and lots more Mexican food recipes - check out the cookbook, if you haven't already. See you again soon!
RSS Feed