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My dad loved these Enchiladas. These Stacked New Mexico Chile Enchiladas were probably his very favorite meal ever. So when I learned the the #WeekdaySupper theme for February was Red Food, I decided to share these, also to honor my dad whose birthday was last week on February 7th. He would have been 75 this year.
This can be a pretty complicated dish, but I tried to simplify it a bit by making more of an assembly line process out of it. I always like to start by doing what chef’s call an Mise En Place. It’s a basic preparation, getting out all of your ingredients, chopping veggies, shredding cheese, just making sure that everything is in order so that the actual meal prep will go more smoothly. You will want to brown your ground beef as a part of this process. Use seasonings – salt and pepper, garlic, etc. – as you usually would for browning ground beef. Set it aside while you continue other preparations.
For these enchiladas you will need about 3 corn tortillas for each serving. When you actually do make this dish, you can let individuals choose how “high” they would like their stack, some will want only 2 tortillas high, others will want 4 or even 5 high (like my dad). Start by warming a bit of oil in a skillet. Fry each tortilla for about 15-20 seconds on each side, just until it is pliable, not completely fried so that it’s hard.
Place tortillas on a paper towel lined plate to drain oil and place them in a tortilla warmer or between a couple of dish cloths to keep them warm.
After you have prepared enough tortillas for the number of individuals you are cooking for, prepare the red chile enchilada sauce. Please use red chilE powder, not chilI powder, there is a difference! Make a rue using 2-3 Tbsp. of butter. Melt that over medium-high heat. Add about 2-3 Tbsp. of flour and stir well, cooking for 2-3 minutes or until the raw flour flavor is cooked out. Add 2-3 Tbsp. chilE powder, then about 1/2 cup milk and stir well to combine. Continue adding chile powder and milk until you have the desired consistency and flavor. If you get low on sauce after dipping some of your tortillas, add more powder and more milk to increase the volume of the enchilada sauce so that you have enough for all of your tortillas.
Prepare plates for serving. Dip one tortilla in sauce and place on a plate. Top with ground beef, chopped onion and shredded cheese. Repeat this process until you have created a stack that is the desired height. Be sure to top with plenty of cheese. Set aside and complete the rest of the servings in the same way.
Begin preparing sunny side up eggs as you usually would. Most people like one egg on top of their stack, but some like two, prepare as many eggs as you need to satisfy your hungry diners. Before placing an egg on top of each stack, place it in the microwave for 30-45 seconds to rewarm it and melt the cheese. Place the egg on top. Garnish with fresh iceberg lettuce and serve.
If you have kiddos who are leery about the red chile sauce, you can certainly leave it off, or just dip one side of the tortilla in the sauce, as I often do for myself as I am such a spice wimp.
Hubby commits the ultimate stacked enchilada blasphemy, eating his without the sunny side up egg. Look how the yolk drips down and mixes with the sauce to create the ultimate saucy goodness. How could anyone not enjoy this?
- Enchilada Sauce:
- 3-4 Tbsp. Red Chile Powder (must be ground red chile powder, not Chili Powder)
- ⅓-1/2 cup Milk
- 2-3 Tbsp. Butter
- 2-3 Tbsp. Flour
- 12 CORN tortillas (more or less)
- Vegetable oil
- 1 lb. Browned ground beef (more if needed)
- 8 cups Shredded Cheese - Fiesta Blend, your choice of cheddar, colby, jack, or any combination (more if needed)
- 1 onion(s)
- 1 head Lettuce chopped to garnish - if desired (this helps cool down the heat if you are using an especially hot chile sauce.)
- 4 Sunny side up eggs (1 per stack, more or less, if needed)
- Brown your ground beef using spices as desired.
- Make enchilada sauce as you would a rue - melt butter, add flour and cook until raw flour flavor is removed, about a minute or so, add chile powder, slowly add milk until chile gravy is desired consistency
- Keep enchilada sauce over low heat throughout. If you run out, you can always make more.
- Coat the bottom pan with vegetable oil.
- Cook each tortila in oil 30-45 seconds on each side until pliable but not cooked through and hard. Remove to paper towel covered plate and dry. Once dry, place in a tortilla warmer or between 2 dish cloths to keep warm.
- Assemble the browned ground beef, shredded cheese, chopped onion, and chopped lettuce.
- Dunk both sides of a tortilla in the enchilida sauce. Place it on a serving plate, add ground beef, cheese, and onion.Repeat the process with the second CORN tortilla. Continue repeating the process until desired hight is reached, set aside and prepare the next serving in the same way.cook eggs, sunny side up.
- When the eggs are done, microwave each serving of enchilada for 30-45 minutes to rewarm and melt cheese.
- Top with the sunny side egg, and serve lettuce on the side.
This week I’m rounding out the #WeekdaySupper dishes! What a week we’ve had, I encourage you check eachof them out:
Monday – Foxes Love Lemons – Seared Cauliflower Steaks with Red Pepper-Walnut Sauce
Tuesday – Happy Baking Days – Baked Stuffed Tomatoes
Wednesday – Take A Bite Out Of Boca – Baked Gnocchi with Spinach & Homemade Tomato Sauce
Thursday – Momma’s Meals – Bruschetta Chicken Bake
Friday – Hot Momma’s Kitchen Chaos – Stacked New Mexico Red Chile Enchiladas