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Enchiladas are made from corn tortillas, lightly fried in oil, then stuffed with cheese, onions and most frequently, shredded beef of chicken. They are then rolled, heated and smothered in sauce, topped with melted cheese.
Enchilada Sauce:
12 - 20 seeded dried red New Mexico chiles (hot) or 4- 6 tbsp New Mexico chile
powder or 4 - 6 tbsp American chili powder
3 cloves garlic, minced
1 medium onion, quartered
2 12 ounce cans tomato sauce
Salt and pepper to taste
Stacked Enchiladas:
12 regular corn tortillas
1 cup corn or canola oil
1 large onion, chopped
4 cups cheddar cheese, shredded
3 tbsp butter
4 green onions, diced
1 3 1/2 ounce can sliced black olives
1 cup shredded lettuce
1 fresh avocado, diced
Instructions:
Remove stems and seeds from chiles. In a medium sauce pan, simmer chiles in 3/4 cup water for ten minutes or until tender. Puree in food processor with garlic and onion (If you're using powdered chiles, pour all ingredients including tomato sauce and an additional 1/2 cup water in food processor.) Return to sauce pan; add tomato sauce, salt and pepper. Simmer for 20 minutes to an hour.
Heat oil in small skillet. Fry each tortilla until slightly crisp. Dip each tortilla in enough enchilada sauce to lightly coat it. After you dip the first four tortillas, place them side by side in a large, greased pan. Sprinkle with a tablespoon of onion and l/4 cup cheese. Fry the next tortilla, dip in sauce and lay over the first tortilla and filling. Sprinkle on more onion and cheese. Fry, dip and lay on the third and last tortilla of each stack. Sprinkle the remaining cheese on top of each stack.
Top with minced green onion, olives shredded lettuce and diced avocado.
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