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
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.
Recipe from Better Homes & Gardens Heritage Cookbook
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”.