Taste Level: GR
Cost: $20 and underServes: 8
Prep Time: 35-40 min.
Cook Time: 20-25 min.
Difficulty: 3
Mmm, Mmm, Mmm that is how good these Stacked Enchiladas are! They are a bit of work but most things are worth working for! Plus it helps you build up an appetite, enjoy!
Ingredients:
Enchiladas
4 oz can New Mexico green chilies (drained)
1 cup cheddar cheese (grated)
1 cup Monterrey jack cheese (grated)
1 small white onion (chopped)
Corn tortillas
2 tbsp butter
2 garlic cloves (minced)
2 Tbsp New Mexico chili powder
2 Tbsp Ancho chili powder
1 Tbsp de Arbol chili powder
1 Tbsp California chili powder
14 oz can whole tomatoes (crushed)
3 Tbsp tomato paste
1 Tbsp brown sugar
Salt and Pepper (to taste)
Melt butter in a medium saucepan. Add garlic and saute 1 minute, the add chili powder and saute 1 additional minute. Stir in tomatoes, tomato paste, and brown sugar. Simmer 30 minutes and add salt and pepper to taste.
Preheat oven to 300 degrees F. In a skillet, heat a small amount of oil. Fry each tortilla until firm, shaking off excess oil when removing from skillet with tongs. Dip tortilla in enchilada sauce, remove, and place on an ovenproof dish. Top with green chilies, cheese, and onions. Repeat until each enchilada is stacked 3 layers high. Sprinkle remaining cheese and a spoonful of sauce over the top of enchiladas and bake for 20 minutes. Enjoy!
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