Introduction:
New Mexican Flat Enchiladas, often called stacked enchiladas, are a beloved dish in the Southwest United States, particularly in New Mexico. Unlike traditional rolled enchiladas, these are assembled in layers, creating a delicious stack of flavors. This recipe will guide you through creating this iconic Southwestern dish, complete with red or green chile sauce and all the traditional toppings.
Ingredients:
For the Red Chile Sauce:
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 1/4 cup red chile powder (New Mexico or Ancho)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 2 cups water
- Salt to taste
For the Green Chile Sauce:
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 1/4 cup roasted and peeled green chiles (New Mexico or Hatch)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 2 cups chicken or vegetable broth
- Salt to taste
For the Enchiladas:
- 12-16 corn tortillas
- 2 cups shredded cheddar or Monterey Jack cheese
- 1 cup finely chopped onion
- 1 cup chopped lettuce
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream
- Sliced black olives (optional)
- Sliced jalapeños (optional)
Instructions:
1. Prepare the Chile Sauce:
For Red Chile Sauce:
- In a saucepan, heat the vegetable oil over medium heat. Add the flour and whisk continuously for 2-3 minutes, or until the mixture turns a light golden brown.
For Green Chile Sauce:
- In a separate saucepan, heat the vegetable oil over medium heat. Add the flour and whisk continuously for 2-3 minutes, or until the mixture turns a light golden brown.
2. Add Spices:
For Red Chile Sauce:
- Add the red chile powder, garlic powder, onion powder, dried oregano, and ground cumin to the saucepan. Stir well to combine with the roux.
For Green Chile Sauce:
- Add the roasted and peeled green chiles, garlic powder, onion powder, dried oregano, and ground cumin to the saucepan. Stir well to combine with the roux.
3. Create the Base:
For Red Chile Sauce:
- Gradually pour in the water while continuously whisking. Bring the mixture to a simmer.
For Green Chile Sauce:
- Gradually pour in the chicken or vegetable broth while continuously whisking. Bring the mixture to a simmer.
4. Simmer and Season:
For Red Chile Sauce:
- Let the sauce simmer for about 15-20 minutes, stirring occasionally, until it thickens and reaches your desired consistency.
- Season the sauce with salt to taste. Remove it from heat.
For Green Chile Sauce:
- Let the sauce simmer for about 15-20 minutes, stirring occasionally, until it thickens and reaches your desired consistency.
- Season the sauce with salt to taste. Remove it from heat.
5. Prepare Tortillas:
- In a skillet over medium heat, warm the corn tortillas for a few seconds on each side until they become pliable. Keep them warm in a clean kitchen towel.
6. Assemble the Enchiladas:
- Lay one tortilla on a serving plate. Spoon a small amount of your chosen chile sauce over the tortilla to coat it lightly.
- Place another tortilla on top and repeat the process, adding sauce and sprinkling a layer of shredded cheese.
- Continue stacking tortillas, alternating with sauce and cheese, until you have a stack of 2 to 4 tortillas per serving, depending on your preference and appetite.
7. Garnish and Serve:
- Once your enchilada stack is assembled, pour additional sauce over the top. Sprinkle with more cheese and garnish with chopped onions, lettuce, diced tomatoes, fresh cilantro, sour cream, black olives, and sliced jalapeños, as desired.
8. Enjoy Your New Mexican Flat Enchiladas:
- Serve the enchiladas while they’re still warm, allowing the cheese to melt and the flavors to meld together.
Tips:
- Choosing Chile Peppers: In New Mexican cuisine, the choice between red or green chile sauce is crucial. Red chile sauce is typically made from dried red chile pods, while green chile sauce is made from roasted and peeled green chiles. You can adjust the heat level by choosing milder or hotter chiles.
- Corn Tortillas: Corn tortillas are the traditional choice for New Mexican flat enchiladas. You can use store-bought or make your own if you prefer.
- Cheese: Cheddar and Monterey Jack cheese are popular choices, but you can use any cheese that melts well and suits your taste.
- Customization: Feel free to customize your enchiladas with additional toppings like avocados, guacamole, or a fried egg on top.
- Make-Ahead: You can prepare the chile sauce in advance and reheat it when ready to assemble the enchiladas. This can save time when serving a large group.
Conclusion:
New Mexican Flat Enchiladas are a delightful celebration of Southwest flavors and culinary tradition. Whether you prefer the fiery kick of red chile or the earthy richness of green chile, these stacked enchiladas offer layers of deliciousness. With fresh toppings and a perfect balance of textures and flavors, they’re a true Southwestern delight. So, gather your ingredients, embrace the warmth of New Mexican cuisine, and savor every bite of these New Mexican Flat Enchiladas.