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"Every Friday night we had stacked cheese enchiladas made with red chili sauce and blue corn tortillas," says Sam Baca, who is now community liaison for Cornerstones Community Partnerships, a Santa Fe group that helps restore small-town historic churches. "I remember the exact taste, but I can't duplicate it. I even have the same pan my mother used to make those enchiladas. Maybe it's the chili - we liked our chili fairly hot. People would dry red chilies, grind them, and come around door-to-door with three, four, five kinds in the back of a pickup. To this day, those enchiladas are my favorite food."

This Story Originally Appeared On sunset.com


Credit: James Carrier

Recipe Summary

Makes 1 servings


Ingredient Checklist


Instructions Checklist
  • In a 10- to 12-inch nonstick frying pan over high heat, cook tortillas, in a single layer, until soft and lightly toasted, turning once, about 3 minutes per batch. Set aside as toasted.

  • Reduce heat to medium. Add onion and stir until limp, about 5 minutes; remove from pan.

  • Mix ground chilies and flour in pan and stir over low heat until chilies smell lightly toasted, about 2 minutes.

  • Whisk in broth until smooth. Stir over high heat until sauce boils, about 2 minutes. Add salt to taste.

  • Dip 1 tortilla in chili sauce, coating both sides, then set on a microwave-safe plate. Top tortilla with half the onion and a third of the cheese. Repeat layers, using all tortillas and onion. Pour remaining chili sauce (it thickens as it cools) over this stacked enchilada, then sprinkle with remaining cheese.

  • Heat enchilada in a microwave oven at full power (100%) until hot in center, 1 1/2 to 2 minutes.

  • Top with sour cream and accompany with beans, lettuce, and tomato.

Nutrition Facts

691 calories; calories from fat 23%; protein 34g; fat 18g; saturated fat 8.5g; carbohydrates 102g; fiber 22g; sodium 1762mg; cholesterol 40mg.