[Recipe] New Mexican Flat Enchiladas

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NEW MEXICAN FLAT ENCHILADAS

 

In New Mexico, enchiladas are traditionally served flat -- not rolled.

 

Ingredients:

 

Corn tortillas (generally, 3 to 4 per person)

 

Grated cheese (Cheddar is traditional in NM cookery; use what you like. Vegans

can use

soy or tofu cheese.)

 

Finely diced white onions

 

A batch of New Mexican red chile, heated (see separate recipe previously posted)

 

Instructions:

 

First, prepare the tortillas. Heat a cast iron or other flat skillet over medium

heat. Drizzle a

scant 1/2 teaspoon of oil in skillet and, using a paper towel, wipe the oil

around the skillet

bottom to lightly coat. (Your objective is to have just enough oil to keep the

tortillas from

sticking -- not fry them in a lot of oil.) Cook each tortilla for 15 to 30

seconds per side.

You want them soft but not browned. Stack the cooked tortillas on a plate as you

go.

 

When all of the tortillas have been cooked, you are ready to construct the

enchiladas. If I'm

serving just a few people I prepare stacks in individual 8-inch round cake or

pie pans. If

serving a larger group, you can make individual stacks in a large rectangular

cake pan or a

cookie sheet with high edges.

 

Put a bit of red chile in the bottom of the pan to keep the bottom tortilla from

sticking.

Start with a tortilla, then layer with cheese and sprinkle with onions, then

ladle a scant 1/4

cup of red chile on top. Repeat with another 1 or 2 tortillas, adding cheese,

onion, and red

chile between each. Finish with a tortilla but don't top with cheese. Ladle on

about 1/2 cup

of red chile (or more if you'd like), being careful to completely cover the top

tortilla with

sauce. (This keeps the tortilla from getting burned in the oven.)

 

Put the enchiladas in a preheated 350 degree F oven for 10-15 minutes, until

cheese is

melted and chile is bubbly and you hear a delicious sizzling sound.

 

If you let the cooked enchiladas sit on the counter for a few minutes, you can

transport

each stack to a plate. However, if you're like me, you will probably eat your

dinner right

out of the baking dish because you can't wait.

 

Notes:

 

I sometimes add diced Quorn chicken-style tenders between the layers for

" chicken "

enchiladas.

 

It is traditional in New Mexico to serve flat enchiladas with a fried egg on

top. I don't eat

eggs, so I can't vouch for whether or not this is any good, but I have friends

who swear by

it.