Enchilada Casserole
Although today you can find enchiladas stuffed with chicken, crabmeat or cottage cheese, this stacked red chile and cheese enchilada is the traditional New Mexican one.
•
3
Tbsp. flour
• 1Tbsp. vegetable oil
• 6
Tbsp. BUENO®
Chimayo Chile Powder
• warm
water
• 1 clove garlic, minced
• 1
tsp. salt
• dash
of BUENO®
Oregano
• 1
doz. BUENO®
Corn Tortillas
• 1
medium onion, chopped
• 2
cups cheddar or longhorn cheese, shredded
•
vegetable
oil for frying tortillas
1.
Brown
flour in 1 tablespoon oil. Add
chile powder and blend in enough warm
water to make a sauce of the thickness you desire.
2. Add
garlic, salt and oregano. Simmer
for at least 30 minutes while flavors blend.
3. Quickly
dip corn tortillas one at a time in hot oil to soften.
Drain on paper towels.
4. Dip each fried tortilla in
above chile sauce, and place enough of the tortillas side by
side in a casserole dish to cover bottom.
Spread some chile sauce over tortillas.
Sprinkle
with onion and cheese. Add
remaining layers of fried tortillas dipped in chile
sauce, onion and cheese until all ingredients are
used. Add remaining sauce
on top
or pour over individual servings.
5. Bake
at 350 °
for 20 minutes or until cheese on top is melted.
Makes six 8 oz.
servings.