Mexican recipes
Texas style stacked enchiladas
No ratings yet
50 min
Serves 4
Mexican
Ingredients
- For the chile puree For the chile puree
- 10 Ancho dried chiles 10 Ancho dried chiles
- 2 Chipotle chiles 2 Chipotle chiles
- 1 tsp adobo sauce 4.9 ml adobo sauce
- 3 clove garlic (minced) 3 clove garlic (minced)
- 1 tsp cumin 4.9 ml cumin
- 1 tsp dried oregano 4.9 ml dried oregano
- 1 cup chicken broth 240 ml chicken broth
- 2 tbsp vegetable oil or lard 30 ml vegetable oil or lard
- 2 cup chicken broth 480 ml chicken broth
- For the enchiladas For the enchiladas
- 2 tbsp vegetabe oil 30 ml vegetabe oil
- 16 corn tortillas 16 corn tortillas
- 1 medium onion 1 medium onion
- 4 cup shredded cheddar and/or Monterrey jack cheese 960 ml shredded cheddar and/or Monterrey jack cheese
- To serve with To serve with
- 4 eggs, fried 4 eggs, fried
- Sour cream Sour cream
- Guacamole Guacamole
Method
Remove stems and seeds from the dried chiles and cook on a skillet or frying pan over medium heat for 3 to 4 minutes. Put chilies in a bowl and cover with hot water. Soak for 15 to 20 minutes, until the chilies soften up.
Put the chilies, adobo sauce, garlic, onion, cumin, oregano and 1 cup of the chicken broth into a blender and process to a smooth puree.
In a pot over medium heat add 2 tablespoons of vegetable oil or lard and bring to a heat. Add the chile puree and fry for 2 to 3 minutes, gradually adding the remaining 2 cups of chicken broth.
In a frying pan over meadium high heat add one or two more tablespoons of vegetable oil and cook each of the tortillas for about 30 seconds per side, or until soft. Place on paper towels and keep warm.
Preheat oven to 450 degrees F.
Place a tortilla in an oven safe dish or baking tray. Spoon about 4 tablespoons of the chile sauce on it and spread evenly. Top with 1/2 cup grated cheese and 1 teaspoon of onion. Place another tortilla on top and repeat with layers of chile sauce, cheese and onion. Finish with another tortilla on top.
Repeat the same procedure 3 more times to create 4 enchilada stacks. Bake for 5 minutes in the oven or until the cheese is melted.
While the enchiladas are cooking, fry four eggs in a tablespoon or 2 of vegetable oil.
Serve the enchiladas topped with a fried egg or sour cream and guacamole.
Put the chilies, adobo sauce, garlic, onion, cumin, oregano and 1 cup of the chicken broth into a blender and process to a smooth puree.
In a pot over medium heat add 2 tablespoons of vegetable oil or lard and bring to a heat. Add the chile puree and fry for 2 to 3 minutes, gradually adding the remaining 2 cups of chicken broth.
In a frying pan over meadium high heat add one or two more tablespoons of vegetable oil and cook each of the tortillas for about 30 seconds per side, or until soft. Place on paper towels and keep warm.
Preheat oven to 450 degrees F.
Place a tortilla in an oven safe dish or baking tray. Spoon about 4 tablespoons of the chile sauce on it and spread evenly. Top with 1/2 cup grated cheese and 1 teaspoon of onion. Place another tortilla on top and repeat with layers of chile sauce, cheese and onion. Finish with another tortilla on top.
Repeat the same procedure 3 more times to create 4 enchilada stacks. Bake for 5 minutes in the oven or until the cheese is melted.
While the enchiladas are cooking, fry four eggs in a tablespoon or 2 of vegetable oil.
Serve the enchiladas topped with a fried egg or sour cream and guacamole.
Comments
No comments yet — be the first to share your thoughts.
Log in or join for free to leave a comment.