New Mexico Enchiladas w/ Red Sauce recipe w/ Pics

and.....

Put 2 tbls shortening or oil of your choice....I use safflower...into a skillet and heat on med. high.




When oil is hot, add in 2 tbls flour and stir like you would a roux for 1 minute.

Then add 1/8 cup to 1/4 cup of the red chile powder and stir. I usually use 1/8 cup and the sauce is firey hot. Use more at your own risk.

I have lumps in this pic. Work the lumps out so the sauce is smooth while slowly adding 2 cups of water.






Then add in your garlic, cumin and oregano and salt to taste.

Here is a tip...if you taste it and it is too spicey, add a tbls of tomato sauce. This will cut the spice and add a nice acidity to that sauce. I add the tomato sauce all the time.........sometimes 2 or 3 tbls.



Add more salt or cumin to taste and your done with the sauce.

Now for the enchiladas. I usually just make cheese enchiladas using cheddar and/or Monterrey jack. But I will also saute zucchini, carrots or whatever else strikes my fancy. Obviously, chicken would be good too.

To warm the CORN tortillas, I dip them in the heated sauce and let sit for 30 seconds then flip over. They are soft when you pull them out so careful not to tear them. I will take my next tortilla out of the package and use it to wipe the excess sauce of the coated tortilla.



Once coated and soft, carefully set into a glass baking dish and add your first layer of cheese or other goodies.



Then another coated CORN tortilla on top of that and add more goodies.

Red Chile Powder:

Temperature: 250°F
Roasting Time:10 minutes Approximately


Dried New Mexico red chile pods, stems removed

1. Rinse and dry chile pods. Remove seeds, if desired.
2. Place chile pods on a cookie sheet in a 250°F oven for approximately 10 minutes. Turn chile pods several times to avoid scorching (the chile pods will turn a deeper red).
3. The toasted chile pods may be used for preparing red chile suace.


Red Sauce:

2 tablespoons shortening
3/4 teaspoon salt
2 tablespoons flour
1 tablespoon garlic
1/8 - 1/4 cup Red Chile Powder
1/8 cup Oregano
2 cups cold water
1 tablespoon cumin
1 tablespoon tomato sauce

1. Heat shortening in a medium saucepan on medium heat.
Stir in flour and cook for 1 minute.

2. Add chile powder and cook for an additional minute.

3. Gradually add the water and stir, making sure that no lumps form.

4. Add seasonings to sauce and simmer at low heat for 10-15 minutes.

5. Add 1 tablespoon tomato sauce to cut spiciness and add acidity to sauce. I always do this.

never seen enchiladas where you don't roll them. IWEI

So they're ripping off lasagna?

Looks awesome.

I def. want to make a big batch of that red chili powder. Love to try that out in different dishes.

Man, I still have a few hours until dinner. Not sure why I clicked on this. Had to wipe drool off of my desk.

Very nice.