Compliment these savory enchilada stacks,in a red chili sauce, with seasoned black beans and a tossedgreen salad.
Recipe: Enchiladas de SantaFe
Red Chili Sauce2 tablespoons vegetable oil2 tablespoons all-purpose flour2 tablespoons chili powder1/2 teaspoon ground cumin1 (8-ounce) can tomato sauce2 cups water1 teaspoon salt1/4 teaspoon garlic powderEnchiladas:Vegetable oil 12 (6-inch) corn tortillas 3 cups shredded Monterey Jack or cheddar cheese or a combinationof both 1/2 cup minced yellow onion 3 green onions, chopped for garnish (optional)
For Red Chili Sauce: Heat oil in large2-quart saucepan; stir in flour and chili powder; cook for1 minute.
Add remaining ingredients bring to a boiland simmer for about 10 minutes. Setaside. (Makes about 3 1/2 cups sauce.)
Preheat the oven to 375°F (190°C).
For Enchiladas: In a medium skillet, warmabout 1/4 inch oil over medium heat. Using tongs, soften thetortillas one at a time in the hot oil, turning them and cookingno more than just a few seconds. Transfer tortillas to absorbentpaper.
Spread about 1/2 cup of the Red ChiliSauce in the bottom of a shallow baking dish large enough tohold 4 corn tortillas in a single, non-overlapping layer. A 17x 11 x 1-inch jelly roll pan works just fine.
Using tongs, dip 4 of the tortillas, oneat a time, in the sauce.
Transfer the dipped tortillas to the bakingdish, arranging them in a single layer. Sprinkle about 1/4 cupof the cheese and about 1 tablespoon of the white onions evenlyover each tortilla.
Repeat the dipping process with 4 moretortillas, stacking each on top of one of the cheese-topped tortillas.Sprinkle about 1/4 cup of the cheese and about 1 tablespoon ofthe white onions over the second layer of tortillas.
Dip the last 4 tortillas in the sauceand place one on top of each of the stacks in the dish. Pourany sauce remaining in the skillet evenly over the enchiladastacks and sprinkle them evenly with the remaining cheese.
Bake 12 to 15 minutes, or until the cheeseis melted, sauce is bubbly and the enchiladas are heated through.Carefully transfer each enchilada stack to a plate with a widespatula. Sprinkle with green onions, if desired.
Cook’s Tip: The economical Red Chili Sauceto can be used in any recipe calling for enchilada sauce.
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