new mexico-style stacked enchiladas
New Mexico-Style Stacked Enchiladas 1 medium clove garlic, peeled and minced 2 tablespoons extra-virgin olive oil 1/2 cup ground dried red chile 1 cup water 1/4 teaspoon salt, or t...
Ingredients
- 1medium clove garlic, peeled and minced
- 2tablespoonextra-virgin olive oil
- 1/2cupground dried red chile
- 1cupwater
- 1/4teaspoonsalt, or to taste
- 12corn tortillas
- 1cupgrated medium cheddar or
- 1(4 1/2 ounce) can black olives, diced
Directions
- 1
New Mexico-Style Stacked Enchiladas 1 medium clove garlic, peeled and minced 2 tablespoons extra-virgin olive oil 1/2 cup ground dried red c
- 2
Stir in the red chile, and then quickly add the water and salt so that the chile does not burn
- 3
Raise the heat to medium-low and simmer the red chile sauce, stirring occasionally, until it has the consistency of a gravy, about 5 minutes
- 4
Heat 1/2 inch vegetable oil in another large skillet over medium heat until a piece of tortilla sizzles upon contact
- 5
Slip a corn tortilla into the oil and cook it for about 10 seconds so that it becomes pliable but not brown and crisp
- 6
Remove the tortilla with tongs to paper towels to drain
- 7
Repeat this process until all the tortillas are cooked
- 8
Dip a tortilla in the red chile sauce and place it on a large, greased, shallow baking dish