[Recipe] New Mexican Flat Enchiladas

[Guest guest]

NEW MEXICAN FLAT ENCHILADAS

 

In New Mexico, enchiladas are traditionally served flat -- not rolled.

 

Ingredients:

 

Corn tortillas (generally, 3 to 4 per person)

 

Grated cheese (Cheddar is traditional in NM cookery; use what you like. Vegans

can use

soy or tofu cheese.)

 

Finely diced white onions

 

A batch of New Mexican red chile, heated (see separate recipe previously posted)

 

Instructions:

 

First, prepare the tortillas. Heat a cast iron or other flat skillet over medium

heat. Drizzle a

scant 1/2 teaspoon of oil in skillet and, using a paper towel, wipe the oil

around the skillet

bottom to lightly coat. (Your objective is to have just enough oil to keep the

tortillas from

sticking -- not fry them in a lot of oil.) Cook each tortilla for 15 to 30

seconds per side.

You want them soft but not browned. Stack the cooked tortillas on a plate as you

go.

 

When all of the tortillas have been cooked, you are ready to construct the

enchiladas. If I'm

serving just a few people I prepare stacks in individual 8-inch round cake or

pie pans. If

serving a larger group, you can make individual stacks in a large rectangular

cake pan or a

cookie sheet with high edges.

 

Put a bit of red chile in the bottom of the pan to keep the bottom tortilla from

sticking.

Start with a tortilla, then layer with cheese and sprinkle with onions, then

ladle a scant 1/4

cup of red chile on top. Repeat with another 1 or 2 tortillas, adding cheese,

onion, and red

chile between each. Finish with a tortilla but don't top with cheese. Ladle on

about 1/2 cup

of red chile (or more if you'd like), being careful to completely cover the top

tortilla with

sauce. (This keeps the tortilla from getting burned in the oven.)

 

Put the enchiladas in a preheated 350 degree F oven for 10-15 minutes, until

cheese is

melted and chile is bubbly and you hear a delicious sizzling sound.

 

If you let the cooked enchiladas sit on the counter for a few minutes, you can

transport

each stack to a plate. However, if you're like me, you will probably eat your

dinner right

out of the baking dish because you can't wait.

 

Notes:

 

I sometimes add diced Quorn chicken-style tenders between the layers for

" chicken "

enchiladas.

 

It is traditional in New Mexico to serve flat enchiladas with a fried egg on

top. I don't eat

eggs, so I can't vouch for whether or not this is any good, but I have friends

who swear by

it.

[Guest guest]

Thank you Lauri...these New Mexico style recipes all sound great...

 

Jim

Greens for Kerry

http://changein04.com/mainContent/bvsk.php

 

 

 

 

, laurieadrienne wrote:

> NEW MEXICAN FLAT ENCHILADAS

>

> In New Mexico, enchiladas are traditionally served flat -- not rolled.

>

> Ingredients:

>

> Corn tortillas (generally, 3 to 4 per person)

>

> Grated cheese (Cheddar is traditional in NM cookery; use what you

like. Vegans can use

> soy or tofu cheese.)

>

> Finely diced white onions

>

> A batch of New Mexican red chile, heated (see separate recipe

previously posted)

>

> Instructions:

>

> First, prepare the tortillas. Heat a cast iron or other flat skillet

over medium heat. Drizzle a

> scant 1/2 teaspoon of oil in skillet and, using a paper towel, wipe

the oil around the skillet

> bottom to lightly coat. (Your objective is to have just enough oil

to keep the tortillas from

> sticking -- not fry them in a lot of oil.) Cook each tortilla for 15

to 30 seconds per side.

> You want them soft but not browned. Stack the cooked tortillas on a

plate as you go.

>

> When all of the tortillas have been cooked, you are ready to

construct the enchiladas. If I'm

> serving just a few people I prepare stacks in individual 8-inch

round cake or pie pans. If

> serving a larger group, you can make individual stacks in a large

rectangular cake pan or a

> cookie sheet with high edges.

>

> Put a bit of red chile in the bottom of the pan to keep the bottom

tortilla from sticking.

> Start with a tortilla, then layer with cheese and sprinkle with

onions, then ladle a scant 1/4

> cup of red chile on top. Repeat with another 1 or 2 tortillas,

adding cheese, onion, and red

> chile between each. Finish with a tortilla but don't top with

cheese. Ladle on about 1/2 cup

> of red chile (or more if you'd like), being careful to completely

cover the top tortilla with

> sauce. (This keeps the tortilla from getting burned in the oven.)

>

> Put the enchiladas in a preheated 350 degree F oven for 10-15

minutes, until cheese is

> melted and chile is bubbly and you hear a delicious sizzling sound.

>

> If you let the cooked enchiladas sit on the counter for a few

minutes, you can transport

> each stack to a plate. However, if you're like me, you will probably

eat your dinner right

> out of the baking dish because you can't wait.

>

> Notes:

>

> I sometimes add diced Quorn chicken-style tenders between the layers

for " chicken "

> enchiladas.

>

> It is traditional in New Mexico to serve flat enchiladas with a

fried egg on top. I don't eat

> eggs, so I can't vouch for whether or not this is any good, but I

have friends who swear by

> it.

[Guest guest]

This looks really really good - and not the way I am used to having these ;=)

What a treat - as are all your recipes, of course.

 

A point - not to be picky, just trying to help out here, okay? You say:

 

I> sometimes add diced Quorn chicken-style tenders between the layers for

> " chicken " enchiladas.

 

Fair enough. But you also say:

 

>It is traditional in New Mexico to serve flat enchiladas with a fried egg on

>top. I don't eat eggs, so I can't vouch for whether or not this is any good,

but .

.. . .

 

Fair enough too ;=) I don't know whether you avoid eggs for health reasons

(say, cholesterol) or because you don't like the taste or for ethical reasons

(those poor chooks), or religious reasons, *but* you do know that Quorn

contains eggwhite, don't you? If it doesn't bother you, fine ;=) but I thought I

should mention it.

 

Thanks again!

 

gf