New Mexico Stacked Enchiladas. New Music From Cloacas.

New Mexico Stacked Enchiladas
In New Mexico, enchiladas come stacked not rolled. This version features ground beef in a thick, mildly spicy green chile sauce sandwiched with cheese between corn tortillas.
New Mexico Stacked Enchiladas
New Mexico Stacked Enchiladas


1 1/2 pounds ground beef, cooked and crumbled
1/2 cup chopped onion
2 Tbs vegetable oil
1 Tbs flour
1 (4 oz) can diced green chiles
2 medium tomatoes, diced
1/4 cup cooking oil
8 corn tortillas (6-inch)
1 cup shredded Monterey Jack cheese
Salsa, chopped cilantro and pickled jalapeños, to serve


1. Cook the onion in a skillet over medium-high heat until tender. Blend in flour. Add chiles. Cook, stirring, until thickened.
Add beef and tomatoes and heat through.

2. In a small skillet cook tortillas, one at a time, in hot cooking oil for about 15 seconds per side. Drain on paper towels.

3. Place 1 hot tortilla into a 8 x 8-inch baking dish. Top with about 1/4 cup beef mixture and a small amount of cheese. Repeat with remaining tortillas, beef and cheese.

4. Bake at 350℉ for about 20 minutes until hot and cheese is melted.

Serves 4

Recipe from Better Homes & Gardens Heritage Cookbook
New Mexico Stacked Enchiladas
New Mexico Stacked Enchiladas
New Mexico Stacked Enchiladas

Seems only right to go to New Mexico for today’s music.

Santa Fe band Cloacas has a new album out titled “…and the skies are not cloudy all day”. It’s 11 folksy, quirky tunes with a hint of gypsy magic. I’m pretty taken with the instrumental “Croissant Moon”.

Check out Cloacas on Facebook. You can buy their music on Bandcamp.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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