Stacked New Mexico Style Or Rolled Chicken Enchiladas Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium-high heat. Run 1 tortilla through the hot oil until softened, 2 to 3 seconds per side; transfer to a plate. Layer a dry tortilla on top of the cooked tortilla on the plate. Cook another tortilla in the hot oil and stack on the dry tortilla. Repeat process until all the tortillas are used.
• Cook and stir chicken and onion in the same skillet, adding more oil if needed, until chicken is 2/3 done, about 10 minutes. Add green chiles; cook and stir until chicken is no longer pink in the center and onions are tender, 5 to 10 minutes more.
• Layer tortillas in a 9x13-inch baking dish; top with chicken mixture, enchilada sauce, Monterey Jack cheese, and mozzarella cheese. Repeat layering until all ingredients are used, ending with sauce and cheese.
• Bake in the preheated oven until cheese is golden brown, 35 to 45 minutes. Cool until set, 5 to 10 minutes.

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.

Steps:

• Preheat the oven to 350 degrees F. Each serving will contain 3 corn tortillas. Take the tortilla and dip it in hot oil or dip it in the red chile sauce and put on plate. Top this with cheese and onion and more sauce and put another dipped tortilla on top and repeat this 2 times. Heat in the oven or under the broiler until cheese melts and top with a fried egg. Garnish the plate with the lettuce and tomato. You can serve this with fried potatoes or pinto beans.
• To make a casserole, you can layer the above in a baking dish with the final layer on top being cheese, do not put eggs on the casserole. Bake for about 20 minutes, until all is warm and melted. Garnish with lettuce and tomato. Can also serve with sour cream, chopped olives and guacamole.
• Remove the stems and seeds of the chile pods. Soak the pods in water or simmer on stove for about 10 minutes. Place chile and garlic in a blender with 1/4 cup water and puree until smooth. (Use 6 to 8 pods of chile and 2 cloves of garlic at a time, which will make the puree smoother and easier to work with.) Add more water as needed to get a medium consistency. In a sauce pan, add pureed chile with Mexican Oregano and salt to taste. Bring to a slow boil, and then simmer for 20 minutes. Pork can be browned and added to sauce while simmering.

Steps:

• In a large skillet, saute pepper in oil for 3 minutes. Add garlic and cook 2 minutes longer or until pepper is crisp-tender. Stir in the chicken, beans and onions; heat through. Transfer to a bowl and keep warm. , In the same skillet, combine enchilada and picante sauces. Coat both sides of one tortilla with sauce mixture; place in a greased 9-in. pie plate. Top with a third of the chicken mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla, sauce and cheese. , Cover and bake at 350° for 18-22 minutes or until heated through. Remove to a serving plate and cut into wedges. Serve with sour cream and lettuce if desired.

Steps:

• Red Chile Sauce:.
• Heat 2 tablespoons shortening in medium saucepan on medium heat. Stir in flour and cook for one minute (don't stop stirring).
• Add Chile powder and cook for an additional minute.
• Gradually add water and stir, making sure that no lumps form.
• Add seasonings to sauce and simmer on low heat for 10-15 minutes.
• Enchiladas:.
• 350 degree fahrenheit oven.
• Heat 1/2 inch of shortening in heavy pan at medium-high heat.
• Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels.
• Assemble the enchiladas by placing 1/4 cup sauce (as base for each tortilla) in an oven-proof dish or plate, followed by a tortilla. Another 1/4 cup sauce, 1/4 cup cheese, and some onion. Repeat twice. Top with remaining sauce.
• Place in oven at 350 degrees for 15 minutes, or until the cheese melts.
• Top with a fried egg and garnish with lettuce to serve.
• *To make your own Chile Powder: 16 dried New MexicoRed Chile pods, stems removed. Place 2-3 pods in a blender and finely grind them on low speed. Add more pods until the lower portion of the jar is full. Empty container and continue to process until all pods are ground. *Note: The more seeds you leave in the pods the hotter your chile power will be.