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Рецепт Stacked Red Chili Enchiladas
by Global Cookbook

Stacked Red Chili Enchiladas
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Ингредиенты

  • 3 x blue or possibly yellow corn tortillas - (6" dia)
  • 1 c. minced onion
  • 2 Tbsp. grnd New Mexico chilies
  •     (also called chili pwdr)
  • 2 tsp all-purpose flour
  • 3/4 c. vegetable or possibly chicken broth
  •     Salt to taste
  • 1/2 c. shredded reduced-fat (made with 2% lowfat milk)
  •     cheddar cheese
  •     Nonfat or possibly low-fat lowfat sour cream (optional)
  • 1 can pinto or possibly black beans - (8 ounce) heated
  • 1 c. shredded lettuce
  • 2 Tbsp. diced tomato

Инструкции

  1. In a 10- to 12-inch nonstick frying pan over high heat, cook tortillas, in a single layer, till soft and lightly toasted, turning once, about 3 min per batch. Set aside as toasted.
  2. Reduce heat to medium. Add in onion and stir till limp, about 5 min; remove from pan.
  3. Mix grnd chilies and flour in pan and stir over low heat till chilies smell lightly toasted, about 2 min.
  4. Whisk in broth till smooth. Stir over high heat till sauce boils, about 2 min. Add in salt to taste.
  5. Dip 1 tortilla in chili sauce, coating both sides, then set on a microwave-safe plate. Top tortilla with half the onion and a third of the cheese. Repeat layers, using all tortillas and onion. Pour remaining chili sauce (it thickens as it cools) over this stacked enchilada, then sprinkle with remaining cheese.
  6. Heat enchilada in a microwave oven at full power (100%) till warm in center, 1 1/2 to 2 min.
  7. Top with lowfat sour cream and accompany with beans, lettuce, and tomato.
  8. This recipe yields 1 serving.
  9. Comments: "Every Friday night we had stacked cheese enchiladas made with red chili sauce and blue corn tortillas," says Sam Baca, who is now community liaison for Cornerstones Community Partnerships, a Santa Fe group which helps restore small-town historic churches. "I remember the exact taste, but I cannot duplicate it. I even have the same pan my mother used to make those enchiladas. Maybe it's the chili - we liked our chili fairly warm. People would dry red chilies, grind them, and come around door-to-door with three, four, five kinds in the back of a pickup. To this day, those enchiladas are my favorite food."