INGREDIENTS

INSTRUCTIONS

The recipes below are from the Rancho de Chimayo Cookbook -- certainly one
of my favorite New Mexican restaurants!
Chimayo enchiladas were traditionally stacked rather than rolled. You can
make them with either red or green child but in the past Chimayo cooks
would have used red most of the year as they would have had access to fresh
green pods only durin the late summer and early fall.
Arrange several layers of paper towels near the stove. Pour the oil into a
skillet and heat till it ripples.
With tongs, dip each tortilla into the hot oil. In a matter of seconds, the
tortilla will become limp. Remove it immediately and drain it on the paper
towels. If you don't act quickly enough the tortilla will become crisp.
Repeat with the rest of the tortillas.
Warm the chile sauce and set it nearby.
On a heatproof plate, layer the first tortilla with half of the onion and
one third of the cheese. Repeat for the second layer. Top with the third
tortilla, then add the remaining chile sauce and sprinkle the cheese over
all. Run the enchilada under a broiler until the cheese melts. Serve piping
hot.
For variations you could add chicken, or beef.
Instead of dipping the tortillas in oil I usually dip them right into the
warm sauce to cut back on the fat grams. It works just fine.
Posted to MM-Recipes Digest V4 #250 by Cindy Wysocki <cysocki@trail.com> on
Sep 19, 1997

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