new mexican red chile cheese enchiladas

I've been making this recipe for a long time, however, this is the first time I've tried it with caramelized onions. It is to die for. The sweetness of the onion goes wonderfully with the spice of the chile. It almost tastes a bit like a mole. It has a very rich flavor. Please try:) Note: all my measurements are variable. I never measured anything before I tried to write this recipe down so add more or less as needed!

  1/4 cup bacon drippings or cooking oil of your choice (bacon drippings really enhance the flavor of the dish
1-2 cups flour                                                                          
1 1/2-2 cups New Mexico red chile powder (this will depend on the how hot you want it)
1 chopped onion 
3 toes minced garlic
2-3 quarts chicken or vegetable stock

Ingredients for enchiladas:
3 cups cooking oil ( I like to blend olive and canola)
15-20 small corn tortillas
3 chopped onions (4 tablespoons oil)
12-16 ounces grated cheddar cheese

To make red chile heat bacon drippings on medium/high heat and slowly add flour constantly whisking. You may need more or less flour depending but you want your rue to look like wet sand. Once it looks like wet sand keep whisking until the rue gets a little color. Next add the garlic and onion and whisk or stir for another minuet or two. Now add the red chile powder also whisking or stirring for another 2-4 minuets. I like to toast the chile a little bit this way. Now begin slowly adding the chicken stock and stirring. Add as much as needed to get the consistency you like. Now just let simmer for about a half an hour.
Next heat cooking oil in a deep frying pan or a shallow sauce pan on medium to medium/high. Fry the corn tortillas one at a time for about 40 seconds on each side (do this with thongs). Place on paper towels to soak up extra oil. I like to caramelize my onions at the same time I'm frying the tortillas. So put the last 3 chopped onions in a medium frying pan over medium/high heat with about 3-4 tablespoons of oil and cook until brown and sweet stirring very often. Don't let them burn. Once all the tortillas are finished and the onions are caramelized you just have to assemble the enchiladas.
In a 9X13 casserole dish spread about 1-2 cups of red chile across bottom. As you roll your enchiladas place in casserole dish.Simply roll a small amount of cheese and onion in each enchilada. Repeat until dish is full then add 2 more cups of chile on top covering the enchiladas completely. Use your remaining cheese to top the dish. Bake 30-40 minuets at 350 degrees. Garnish with sour cream!!!


Mara said...

Looks delicious!!! Carmelized onions what a lovely idea. Will try it next time. As far as the green chile goes, last year we bought 3 bags and still didnt have enough to last us the year. If you go for the deep freezer like we finally did keep that in mind. We entertain a lot more but speaking as someone who didnt have enough chile. PLAN AHEAD. You can NEVER have too much.

Hanna said...

Thanks for the tip:)


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