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Stacked Blue Corn and Red Chile Enchiladas Recipe
June 20, 2003 | by Heidi | Filed under
The Border Cookbook, Page 156
Enchilada night! I'm not typically the enchilada maker in the house so I was pretty excited about this recipe. Not only did I get to make the red sauce from scratch, but I finally got to use up the bulk of the Chimayo red chile powder I brought back from New Mexico.
I made the red sauce first which called for 3/4 of a CUP of mild chile powder. I only brought back 'hot' chile powder from our trip, so these enchiladas weren't going to be for the meek. The sauce was easy to make, only taking a couple minutes, but I was really nervous that it would be too hot from the industrial strength chili powder to eat.
I couldn't find blue corn tortillas, so regular corn was going to have to do. I pan-fried each of the tortillas for a few seconds, until just moist and pliable, spread a light coating of red sauce on top and bottom. Each of them got a nice dose of shredded cheddar w/ some crumbled goat cheese, and some minced (almost into a paste) onions.
Into the oven with some more cheese and sauce on top for about 25 minutes or so. I lucked out, the sauce seemed to mellow considerably as it was absorbed a bit into the tortillas and then cooked.
We ate these alongside the delicious Mexican-style corn. A great meal to welcome summer.
To feature an actual recipe taken from a cookbook, it is best to request permission from the publisher or author. In the early days on 101 Cookbooks, I would tell people where to find the recipe, but not feature the recipe itself. Eventually I began to request permission to run the actual recipes, but this wasn't one of them. The majority of entries on 101 Cookbooks will have the recipes attached, this just happens to be one of the ones that doesn't. My apologies!
From: The Border Cookbook
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