Best 3 Enchiladas New Mexico Style Recipes
**Embark on a Culinary Journey to New Mexico: Discover Authentic Enchilada Recipes Steeped in Tradition**
In the heart of the American Southwest, where the vibrant culture of New Mexico thrives, a culinary treasure awaits—enchiladas, a beloved dish that embodies the region's rich culinary heritage. With its distinct flavors and tantalizing aromas, New Mexico-style enchiladas have captivated taste buds for generations. This article presents a curated collection of authentic enchilada recipes that capture the essence of New Mexican cuisine, offering a delightful journey into the culinary traditions of this enchanting region. From the classic red chile sauce to the unique combination of spices, each recipe unveils the secrets behind creating authentic New Mexican enchiladas that will transport your taste buds to the vibrant streets of New Mexico. Whether you prefer traditional beef or vegetarian fillings, mild or fiery sauces, or the perfect balance of flavors, this article has something for every enchilada enthusiast. So, prepare to embark on a culinary adventure as we explore the delightful world of New Mexico-style enchiladas, one recipe at a time.
ENCHILADAS - NEW MEXICO STYLE
These enchiladas are stacked like pancakes, not baked in oven. This is a family recipe handed down two generations. Quick, easy and definitely delicious. Use your favorite kind of meat in this dish - it also works well for leftover meat.
Provided by PIPERCAT99
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium heat. Add the chicken pieces, and cook until browned. Season with cumin and chili powder. Pour in the enchilada sauce, and simmer for about 15 minutes. Stir occasionally.
- In a separate skillet over medium heat, warm the tortillas. Don't fry them, just warm them until they are flexible.
- To assemble the enchiladas, dip a tortilla in the enchilada sauce, and place it on a serving plate. Spoon some of the meat and sauce on, then add shredded lettuce, cheese, onion and sour cream. Top with another tortilla that has been dipped in the sauce. You may repeat the layering as many times as you wish depending on your appetite. Make additional stacks for each person. Top stacks with a fried egg, if desired.
Nutrition Facts : Calories 669.7 calories, Carbohydrate 35.7 g, Cholesterol 321 mg, Fat 34.5 g, Fiber 5 g, Protein 53.7 g, SaturatedFat 15.3 g, Sodium 707.5 mg, Sugar 2.8 g
STACKED NEW MEXICO STYLE (OR ROLLED) CHICKEN ENCHILADAS
The original recipe came from Holloman Air Force Base OWC - tweaked and changed and made it my own. Our good friend in New Mexico always served her's stacked, I like rolled myself.
Provided by lesliecoy
Categories One Dish Meal
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Boil chicken until done in boiler with chicken broth. When chicken is cooked, shred with fork.
- Combine soup, chilies, garlic, onion, and cumin in boiler with stock and chicken. Simmer until thickened.
- Place strainer over large bowl and drain sauce off chicken, pressing juices through the strainer. Add more chicken broth if necessary to make 2 cups of sauce.
- Heat skillet and heat up tortillas until limp. Continue until all tortillas are done.
- Place a spoonful of sauce in oven proof dish. Lay out a tortilla and top with chicken mixture. Roll it up and place seam side down.
- If stacking lay a tortilla on top of the sauce and top with a spoonful of the chicken mixture then another tortilla and more chicken mixture, 4 tortillas high. Make a second stack following the same order.
- Pour Sauce over the Enchiladas.
- Grate Monterrey Jack Cheese on top.
- Heat in 450 degree oven until cheese begins to brown. Be careful not to over cook.
- Each Tortilla will count as a serving to figure calories, if stacked you can cut the stack in half to serve.
NEW MEXICO STYLE GREEN CHILI-SOUR CREAM ENCHILADAS
My husband grew up in New Mexico where they have the real, fresh from the farm, green chilies. I learned originally how to make these from my mother-in-law and then just added my own touches to it. My DH is very critical especially when it comes to Mexican food, really likes these. You can adjust the "heat" by adding more or less green chilies, and chili powder.
Provided by Marla in California
Categories One Dish Meal
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Saute the onions, garlic and green chilies in butter until the onions are translucent.
- Add the soup, milk, salsa and spices.
- Simmer over very low heat for 10 minutes, stirring often.
- While the sauce is simmering, fry the tortillas in hot oil until soft.
- (If the oil is hot enough, the tortillas only take a few seconds to get soft enough).
- Place tortillas on paper towels to get rid of excess oil.
- You can also soften the tortillas in the microwave for a few seconds wrapped in a dishtowel.
- Add the sour cream to the enchilada sauce and stir well.
- These enchiladas are served flat, stacked like pancakes on individual plates.
- Place a tortilla on plate, cover with sauce and cheese. These are not rolled enchiladas but are flat like a stack of pancakes.
- Repeat layers with as many tortillas as each person wants.
- I like 3; my husband always has 5.
- Pop the plate in the oven just long enough to melt the cheese.
- You can also place cooked diced chicken in the layers.
- This can also be prepared casserole style in a 9X13 dish.
Tips:
- Use fresh, high-quality ingredients: The better the ingredients, the better the enchiladas will be. Look for fresh, ripe vegetables, tender meat, and flavorful spices.
- Don't be afraid to experiment: There are many different ways to make enchiladas, so feel free to experiment with different ingredients and flavors. You might be surprised at what you come up with!
- Make sure the tortillas are soft and pliable: If the tortillas are too hard, they will crack when you roll them up. To soften the tortillas, you can warm them in the microwave for a few seconds or heat them in a skillet over low heat.
- Don't overfill the tortillas: If you overfill the tortillas, they will be difficult to roll up and they might fall apart. Aim for about 1/4 cup of filling per tortilla.
- Use a variety of toppings: Enchiladas are a great way to use up leftover ingredients. Try topping them with shredded chicken, beef, pork, or vegetables. You can also add cheese, sour cream, salsa, guacamole, or pico de gallo.
- Serve enchiladas immediately: Enchiladas are best served hot and fresh out of the oven. If you need to make them ahead of time, you can assemble them and then bake them just before serving.
Conclusion:
Enchiladas are a delicious and versatile dish that can be enjoyed by people of all ages. With so many different ways to make them, there's sure to be an enchilada recipe that everyone will love. So next time you're looking for a quick and easy meal, give enchiladas a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
