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Last night I made an old family recipe, which we love. It was given to my mom
- Thread starter karennoca
- Start date
The red sauce is so good with the cheese and onion as Karen mentioned. I have a recipe just
like that except the sauce is made from dried red NM chiles. Years ago, I made it, as Karen said, with a canned enchilada sauce because I didn't have access to the dried chiles. Here is the recipe and the sauce. I think it came from an old (emphasis on old) Sunset magazine.
* Exported for MasterCook 4 by Living Cookbook *
Stacked Cheese Enchiladas with Red Chile Sauce
Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories : Cheese Main Dish
Mexican Sauce
Sauce
Amount Measure Ingredient -- Preparation Method
1 1/2 lbs white cheddar, grated
1 small yellow onion, peeled and diced
corn oil
16 white corn tortillas
Red Chile Sauce
1/2 cup crumbled queso fresco (or mild feta)*Red Chile Sauce20 dried New Mexico red chiles*
2 cloves garlic, peeled and crushed
1 small yellow onion, peeled and quartered
1 tsp ground cumin
salt
1 tsp sugar (optional)
1. Combine cheddar cheese and onions in a small mixing bowl. Heat 1 inch oil
in a large skillet. Fry tortillas one at a time until edges are crisp, about
30 seconds. Drain on paper towels.
2. To assemble, ladle some sauce in the center of a plate. Coat a tortilla
with sauce by dipping in saucepan, place on plate, and cover with 1/4 cup
cheese-onion mixture; repeat twice, and top with a fourth dipped tortilla.
Keep warm in a low oven while you assemble other plates. When ready to
serve, spoon a bit more sauce over each enchilada and top with queso fresco.
Red Chile Sauce (makes about 2 1/2 cups)
1. This spicy sauce is a staple of authentic "border food" cuisine, and is
an essential accompaniment to such dishes as Stacked Cheese Enchiladas and
Chiles Rellenos.
2. Wash chiles and remove stems, seeds, and veins. Bring a pot of water to a
boil. Add chiles, cover, and remove from heat. Soak until soft, about 1
hour, then drain, reserving soaking water.
3. Place chiles, garlic, onions, and 2 cups soaking water in a blender or
food processor. Purée until smooth. Thin with more soaking water if sauce is
too thick.
4. Strain sauce into a large saucepan. Add cumin, season to taste with salt,
and simmer, uncovered, over low heat for 10 minutes. If sauce tastes bitter,
add sugar.
Cooking Tip: *Check your local specialty market for chiles and queso fresco.
- - - - - - - - - - - - - - - - - -
like that except the sauce is made from dried red NM chiles. Years ago, I made it, as Karen said, with a canned enchilada sauce because I didn't have access to the dried chiles. Here is the recipe and the sauce. I think it came from an old (emphasis on old) Sunset magazine.
* Exported for MasterCook 4 by Living Cookbook *
Stacked Cheese Enchiladas with Red Chile Sauce
Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories : Cheese Main Dish
Mexican Sauce
Sauce
Amount Measure Ingredient -- Preparation Method
1 1/2 lbs white cheddar, grated
1 small yellow onion, peeled and diced
corn oil
16 white corn tortillas
Red Chile Sauce
1/2 cup crumbled queso fresco (or mild feta)*Red Chile Sauce20 dried New Mexico red chiles*
2 cloves garlic, peeled and crushed
1 small yellow onion, peeled and quartered
1 tsp ground cumin
salt
1 tsp sugar (optional)
1. Combine cheddar cheese and onions in a small mixing bowl. Heat 1 inch oil
in a large skillet. Fry tortillas one at a time until edges are crisp, about
30 seconds. Drain on paper towels.
2. To assemble, ladle some sauce in the center of a plate. Coat a tortilla
with sauce by dipping in saucepan, place on plate, and cover with 1/4 cup
cheese-onion mixture; repeat twice, and top with a fourth dipped tortilla.
Keep warm in a low oven while you assemble other plates. When ready to
serve, spoon a bit more sauce over each enchilada and top with queso fresco.
Red Chile Sauce (makes about 2 1/2 cups)
1. This spicy sauce is a staple of authentic "border food" cuisine, and is
an essential accompaniment to such dishes as Stacked Cheese Enchiladas and
Chiles Rellenos.
2. Wash chiles and remove stems, seeds, and veins. Bring a pot of water to a
boil. Add chiles, cover, and remove from heat. Soak until soft, about 1
hour, then drain, reserving soaking water.
3. Place chiles, garlic, onions, and 2 cups soaking water in a blender or
food processor. Purée until smooth. Thin with more soaking water if sauce is
too thick.
4. Strain sauce into a large saucepan. Add cumin, season to taste with salt,
and simmer, uncovered, over low heat for 10 minutes. If sauce tastes bitter,
add sugar.
Cooking Tip: *Check your local specialty market for chiles and queso fresco.
- - - - - - - - - - - - - - - - - -