Layered Enchilada Bake

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Layered Enchilada Bake

 

2 tablespoons canola oil or light-flavored olive

oil

8 corn tortillas

1 1/2 cups onions, diced

2 1/2 cups red chile

sauce, see recipe below

1 cup black olives, halved

3 cups grated

medium-sharp cheddar cheese

 

Garnishes:

1/4 cup crema mexicana

1/2 cup

crumbled queso cotija

1 cup washed and romaine leaves, cut into ribbons

2

teaspoons olive oil

Pinch of salt

2 teaspoons wine vinegar

1/2 cup

black olives

 

Heat 1 tablespoon of the oil in a skillet over

medium heat and sizzle the tortillas (one at a time) on both sides for about a

minute. Drain on paper towels. Continue frying the tortillas, adding about a

teaspoon of oil to the skillet for each one. In the remaining oil, sauté the

onions for 3 minutes or just enough to remove the raw flavor.

Dip a softened

tortilla in the red chile sauce, laying it in an oiled, shallow casserole.

Sprinkle on a layer of onions, olives, and cheese. Keep dipping, stacking, and

layering ingredients until you have used up all the tortillas. Press the stack

in the middle and then around the edges so everything sticks together. Pour any

remaining sauce around the base of the stack.

Preheat oven to 350 degrees.

Bake the stack for 15 minutes. Garnish by drizzling the crema in a cross over

the top, letting it run down the sides. Sprinkle on the crumbled cheese and lay

on the slices of avocado. Toss the romaine with the olive oil, salt, wine

vinegar, and olives. Arrange around the bottom of the Enchilada Stack.

 

 

Red Chile Sauce for Enchiladas;

1 tablespoon

olive oil

2 cloves garlic, minced

2 teaspoons dried oregano

1/2

teaspoon ground cumin

1 can (28 ounces) red chile sauce

1 tablespoon

light brown sugar

 

Heat the olive oil and sauté the garlic for 1

minute, adding the oregano, cumin, and red chile sauce. Simmer for 15 minutes to

concentrate flavors and then taste. If the chile seems a little sharp, add brown

sugar and simmer for just a minute or two.