I just have to share the deliciousness of a tasty enchilada feast we ate recently at The Shed in Santa Fe, NM:
Stacked cheese enchiladas with spicy red sauce + 1 rocks margarita with salt made for a delicious mid-day treat with the fam:
We love enchiladas so much that we often make our own. As I've mentioned before, my family has deep roots in El Paso, so my love for all foods Mexican comes easily. My Grandmother's enchiladas are world famous, and often serve as the basis for comparison with every new recipe I try.
The batch below was inspired by some homemade Hatch chile sauce given to Hubby by a family straight out of Hatch, NM.
First, we fried the tortillas (corn, of course) quickly, filled with cheese/chopped onion and rolled up tight - watch your fingers... they get super hot!
Next, we sauced and cheesed 'em:
Finally, we popped the enchies into the oven at 400 for roughly 10-12 minutes... Once perfectly bubby, we served immediately with our favorite sides. You can choose anything, but for us, that means refried beans, shredded lettuce (to bite the heat), and, most importantly, a fried egg:
Beautiful!
Sounds delish, but are you looking for a healthier alternative? Modify our method and use your savvy nutrition skills... skip frying the tortillas, fill with shredded chicken and smother in green chile sauce. You can serve black beans and corn salsa on the side. A healthy, but delicious variation that's sure to satiate the craving when you've got the enchilada itch.
