Our recipe for the red chili enchiladas is truly fine dining.
Ingredients
Serves 4
- 12 corn tortillas
- Canola Oil
- 4 tsp New Mexico chili powder
- 4 tsp all-purpose flour
- 1 cup chicken broth
- 1 cup cheddar cheese
- Sour cream
- 2 cans black beans
- 1 cup lettuce shredded
- 2 tsp diced tomatoes
- Salt to taste
Preparation
1. In a pan pour two teaspoons of oil and heat
2. Add onion and stir till it turns golden brown and place it in a fresh small bowl
3. Add chilies and four in a pan and roast it for 2 minutes over a stove top
4. Add broth and whip well and let the mix boil, add salt to taste
5. Cook tortillas until it is lightly toasted and set it to cool
6. Put some oil in a casserole pan and take the tortilla and cover it with shredded cheese, then rool the tortilla and place it in the pan. Repeat the process for all the tortillas
7. Add sauce atop the tortillas
8. Shred cheddar over the entire batch of tortillas
9. Let the casserole bake for 10 minutes or till the cheese melts
Garnish with cilantro and sour cream. Serve with iceberg lettuce that has been drizzed with vinegar and salt. Enchiladas are delicious with good guacamole too. Pair your enchiladas with red wine or shiraz for that added zing.
