These New Mexico style enchiladas are made flat, instead of rolled like I had traditionally been accustomed to. We had enchiladas like this in Hatch, New Mexico, at a great restaurant called The Pepper Pot. If you are ever driving through Hatch, be sure and eat there. It is a casual place with authentic local cuisine.
These enchiladas are nice served with refried beans and Mexican rice.
12 corn tortillas
2 cups Hatch Red Chile Sauce
4 cups grated sharp cheese
1/2 cup chopped onions
Eggs (optional)
Shredded lettuce for garnish
Pour chile sauce into a shallow saute pan and warm on the stove top. In another pan, fry individual tortillas in a small amount of oil, quickly on each side (they should not be crisp). Immerse tortilla completely in chile sauce, take out and place on a serving plate. Sprinkle with grated cheese and onion. Repeat this process, layering the tortillas over the previous layer, until each plate has 3 layers. Spoon additional sauce (to taste) over the top. Garnish with shredded lettuce.
Optional: Add a fried egg, sunny side up, to the top of the enchiladas.
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