How To make New Mexico Enchiladas
Ingredients
1
pound
beef, ground
2
each
garlic cloves, minced (or less)
1
teaspoon
salt, or to taste
1
pepper, to taste
3
teaspoon
chili powder (or less, to taste)
1
tablespoon
flour
4
oz
tomato sauce
8
oz
water
2
each
corn tortillas
2
each
eggs
1
vegetable oil
1
cup
lettuce, shredded
1
each
tomato, chopped
1
each
onion, chopped
5
oz
cheddar cheese, grated
Directions:
Saute the beef over medium heat until it has lost its raw red color, chopping it with the edge of a spoon into small pieces as it cooks. Add the garlic and spices and cook another 3-4 minutes. Add salt, pepper and chili powder to taste. Remember that the flavor of chili mellows as it cooks, although it won't get less hot. Add the flour to the meat mixture and stir well. Add the tomato sauce and water. Simmer gently (uncovered) for about 45 minutes, until it has thickened and the flavors are blended.
Heat about 1/4 inch of oil in a small skillet over medium-high heat, until it sizzles when a bit of tortilla is dropped in. Soften the tortillas briefly in the oil, one at a time, about 5 seconds on a side. (Turn with tongs, being careful not to tear them.) Drain on paper towels. Prepare another small skillet with a small amount of oil in the bottom, enough for frying an egg.
Assembling the enchiladas requires you to keep track of several things at once. Start an egg frying for each enchilada. Make sure that the yolk is cooked soft, not hard! Put one tortilla on a dinner plate. Cover it with a medium-thick layer of meat sauce. Sprinkle chopped onion and grated cheese on top. Sprinkle lettuce and chopped tomato around the edge. Top with another tortilla. Cover with more meat sauce, sprinkle more onion and cheese. Now top with the fried egg and serve immediately.
Yield: Serves 2.
Note: You can also make single-decker enchiladas, for people with small appetites. Omit the second layer of tortilla, meat, onion and cheese, but don't forget the egg. If you make single-deckers, you will need twice as many tortillas and twice as many eggs, but the same amount of the other ingredients.
How To make New Mexico Enchiladas's Videos
Hatch Red Chile Stacked Enchiladas | The Fresh Chile Co
Stacked enchiladas, also known as enchiladas montadas, are a traditional Mexican dish that consists of layers of corn tortillas, meat, cheese, and chile sauce.
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Hatch Fresh Red Chile Sauce:
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Handmade Hatch Red or Green Chile Tortillas:
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New Mexico Red Chile Enchiladas
Stacked to perfection
Stacked Enchiladas, New Mexico Recipe for Cinco de Mayo | Chef Terry
For Cinco De Mayo I decided to make Enchiladas. Not the way most would make them but the way I had them in New Mexico. That means the enchiladas are stacked not rolled!
Ingredients
4 Lbs Chicken (thighs, breast, legs whatever you have)
4 Ancho Chilies
1 Poblano Chili (Substitute Anaheim for less spicy, Jalapeño for spicier)
1 Red Bell Pepper
1 large Yellow Onion
3 cloves Garlic (optional)
1 Tablespoon Whole Cumin Seed
1 Tablespoon Whole Coriander Seed
1 3 inch Cinnamon Stick
1 Tablespoon Dried Oregano
1 Teaspoon Dried Chipotle Powder (canned can be used watch your heat)
1 Quart Chicken stock
Water if too much stock evaporates during the cooking.
Salt and Pepper to taste
Corn Tortillas
Cotija Cheese
Oaxaca Cheese
Eurodib Induction Cooktop
Kitchen Aid Immersion Blender
The Spice Way Ground Chipotle.
Check out my revamped website for more info on each new Video and for cooking classes.
To email Chef Terry
terry@t-aculinary.com
music:
CHEESE ENCHILADAS / BEST HOMEADE SAUCE
Rachel cooks with love (videos)
These CHEESE ENCHILADAS are neither genuine Mexican nor totally Texan, they are TexMex style, these corn tortillas are stuffed with cheese and smothered in a delicious homemade sauce made with the best seasonings, then topped with a fresh Pico de Gallo and sides with refried beans and Mexican rice, it is a very easy and quick meal to prepare.
INGREDIENTS
2 Tbls melted butter
1 Tbsp vegetable oil
3 Tbsp All purpose flour
1 & 1/2 Tbsp chili powder (I like Gebhardt)
2 tsp Paprika
1 tsp onion powder
2 tsp garlic powder
1 tsp ground cumin
1/2 tsp oregano
3 C. chicken broth
2 tsp tomato paste
1 & 1/2 tsp chicken bouillon
1/2 tsp sugar
Salt if needed
Corn tortillas
American cheese (grated as needed) I used about 3/4 lb. but you use as needed for you.
chopped Onions for filling (optional)
FOR TORTILLAS
1/2 C. vegetable oil
8 Corn tortillas
SIDES
mexican rice
refried beans
Pico de gallo
PICO DE GALLO
1 C. chopped onions
1C. diced tomatoes
1 C. chopped cilantro
1 seeded and chopped jalapeno
juice of 1/2 lime
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
My 5 Star ENCHILADA SAUCE // You’ll Never Want Another One ❤️
This is my 5 STAR ENCHILADA SAUCE, I gave it that name because it’s that good. I came up with this recipe years ago by just adding and subtracting ingredients until it was just perfect. You can use it to make Chicken, Beef, or plain cheese enchiladas and it’s also perfect on Burrito’s, Chimichangas, Tacos , Quesadillas, eggs etc… it is so good that’s you’ll never need another recipe and you will never want store bought again. This is an easy recipe that can be made ahead and it can be be doubled too. I hope you give it a try. ❤️
As an AMAZON associate I profit from qualified purchases (affiliate)
KitchenAid spoon spatula
Calphalon skillet with lid
● Please forgive me for accidentally deleting the part where I add the tomato paste and the sugar, i wasn't able to fix the deletion. please add the tomato paste and the sugar after you add some broth.) ❤️
INGREDIENTS _______________
2 Tbsp melted butter
1 Tbsp vegetable oil ( you can add up to 1 more Tbsp if needed)
3 Tbsp All purpose flour
1 1/2 Tbsp CHILi powder
2 tsp Paprika
1 tsp Onion powder
2 tsp garlic powder
1 tsp ground Cumin
1/2 tsp Sugar (I accidentally deleted this part)
1/2 tsp Mexican oregano
1 1/2 tsp Chicken Bouillon ( i used KNORR)
2 tsp tomato ???? paste (I accidentally deleted this part)
Salt if needed
3 C. Chicken broth
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
DO NOT REFRIGERATE ENCHILADA SAUCE LONGER THAN 2 TO 3 DAYS IN A TIGHTLY SEALED CONTAINER, AND THE DECISION IS YOURS IF YOU'D LIKE TO FREEZE IT.
#enchiladasauce
#enchiladas
##enchiladasrojas
The BEST Green Chile Chicken Enchilada Recipe!! -- Authentic New Mexican Recipe
Hey Chile Heads! In this video, I give you guys the ONLY Green Chile Chicken Enchilada recipe you'll ever need -- it's creamy, it's spicy, and it's delicious. If you've ever wondered how to make those yummy enchiladas your grandma used to make, or replicate the enchiladas you had at that great New Mexican restaurant, this is the video for you. Thank you so much for watching this video!
I'm so excited to teach you guys all about New Mexican cuisine. If you have any New Mexican dishes you would like to see me cook on this channel, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Green Chile Chicken Enchiladas
9-12 corn tortillas
2 cups green chile sauce
2 Tbsp butter
2 Tbsp flour
2 cups chicken broth
¼ cup heavy cream, or half- &-half
1 ½ cup shredded sharp cheddar cheese
2 cups chopped chicken breast (a deboned rotisserie works perfectly)
Pre-heat oven to 350. Heat a medium sized pan on medium to high and add butter. Once butter is melted, add flour and cook for 1 minute; add chicken broth and whisk until thickened. Once it has thickened, add cream and stir to combine; add green chile sauce and stir to combine.
In a 12 x 8 baking pan, spoon a ladle full of sauce on the bottom of pan to coat, then add corn tortillas to cover the bottom completely; now add chicken, cheese, and more sauce. Layer, using the same process until all sauce is gone. Cover with aluminum foil and bake for 40 minutes. Remove foil the last 10 minutes. Remove from oven and let cool for 15 minutes. Slice into equal portions, and serve with pinto beans, fried potatoes, or calabacitas. Garnish with shredded lettuce, diced tomato, and chopped onion.
Vegan? Here are some great substitutes:
For butter: coconut or olive oil
For half- &-half: cashew cream or coconut milk
For chicken broth: vegetable broth
Link to buy Green Chile Sauce:
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Music: Boo Boogie - Stuart Bogie
Guitar Miniature No. 1 in D major by Steven O’Brien
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Filmed and Edited by:
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