Authentic New Mexican Stacked Enchiladas: Red Chile Sauce with Cheese & Onions: By Letitia Montoya

This recipe for Stacked Flat Red Chile Enchiladas with cheese and onions is a classic New Mexican Recipe made with Red Chile Powder is a dish that is sure to impress your family and friends. The dish consists of layers of soft and pliable corn tortillas that are smothered in a rich and spicy red chile sauce, shredded cheese, and thinly sliced onions.

The recipe is easy to follow and uses simple ingredients that you can find at your local grocery store. The key to making this dish a success is in the preparation of the red chile sauce, which is made by blending red chile powder with hot broth and spices (to get the red chile sauce recipe go to YouTube Channel ‪@tishsdishs‬ .

Once the tortillas are warmed up and the red chile sauce is prepared, the layering process begins. Each tortilla is spread with a generous spoonful of sauce and topped with a layer of cheese and onions, and the process is repeated until all of the ingredients have been used.

The stacked enchiladas are then covered with foil and baked in the oven until the cheese is melted and bubbly. Once they are cooked, the enchiladas can be garnished with chopped cilantro and served hot.

Whether you are looking for a delicious and authentic dish to serve at your next dinner party or simply want to enjoy a taste of New Mexico at home, these stacked flat red chile enchiladas with cheese and onions are sure to please.

1. Warm up your corn tortillas by heating them in a dry skillet or on a griddle until they become soft and pliable. Be careful not to overheat them or they may become dry and brittle.
2. Take one tortilla and spread a generous spoonful of red chile sauce over it, making sure to cover the entire surface. Add a layer of shredded cheese and a few slices of thinly sliced onions on top of the sauce.
3. Place another tortilla on top of the cheese and onions and repeat the process of adding the red chile sauce, cheese, and onions. Continue layering the tortillas, sauce, cheese, and onions until you have used all your ingredients or have reached your desired number of layers.
4. Once you have finished layering, cover the top tortilla with a final layer of red chile sauce and cheese. You can also sprinkle some additional onions on top if you like.
5. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly.
6. Once the enchiladas are cooked, remove them from the oven and let them cool for a few minutes before slicing and serving. Garnish with chopped cilantro, if desired.

Overall, the best red chile powder in northern New Mexico is highly prized for its rich flavor, vibrant color, and versatile use in a wide range of traditional dishes. If you're looking to add authentic New Mexican flavor to your cooking, be sure to seek out high-quality red chile powder from a trusted source.

Ingredients
o 1 Tbsp. fat (Canola or vegetable oil, bacon drippings, or butter)
o 2 Tbsp. flour o ¼ cup red chile powder*
o 2 cups water or broth chicken, beef, or vegetable
o ¼ tsp. garlic powder or 3 to 4 garlic cloves
o ¼ tsp. onion powder
o 1 tsp. salt o ¼ tsp. sugar (optional)
o Option Ingredients
o 1/8 tsp. cumin powder or cumin-coriander spice mix*
o ¼ tsp. crushed dried oregano (Mexican oregano if you have it)¼ tsp. onion powder
o * See Kitchen Notes

Instructions
1. In your blender add red chile powder and hot broth then blend for at least 3 to 5 minutes. Also add in your spices. Once done set aside and continue with the next step.
2. Heat the fat in a saucepan over a medium low heat. Once hot add the flour and stir to combine. Cook for 2 minutes stirring constantly. (This is your roux.)
3. Slowly add the liquid, whisking to break up the clumps. Keep whisking until you have a smooth sauce.
4. Simmer for about 1 hour, stirring frequently until the sauce thickens. If the sauce gets too thick, add a little more liquid – 1 Tbsp. at a time – to get the consistency you want.
5. Taste. If the sauce is too hot or bitter, add a little bit more of sugar. 6. If you could let the sauce rest overnight in the refrigerator, that would be best. It would allow the chile powder to rehydrate for a smoother texture and the flavors to meld.

Kitchen Notes: *For the best results, use high-quality red chile powder made from New Mexican chiles. You can also adjust the amount of chile powder to taste, depending on how spicy you like your sauce. If you can't find cumin-coriander spice mix, you can substitute with equal parts ground cumin and coriander.

Enjoy This Video How To Make Stacked Red Chile Enchiladas!
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