New Mexico Enchiladas

I learned to make these recipes while living in Albuquerque and visiting Santa Fe often. I discovered that northern, central, and southern New Mexico cuisines vary a bit from each other. What I can tell you for sure is that all New Mexican food can be distinguished from California and Texas Mexican 

food, and I'm biased toward it. The big difference is in the chile, and I've begun this little New Mexican food series with my Secret Santa Fe Red Chile Sauce which I assume you will make ahead of time.

Over the years I've migrated toward easier ways of making dishes. Here I show you the traditional rolled method of making these enchiladas, and the simpler layered version. ​

Ingredients
​2 cups Secret Santa Fe Red Chile Sauce
1 cup onion, chopped
1 tablespoon oil
8 ounces cheddar cheese, grated
12 pieces corn tortillas
1-1/2 pounds ground beef
Toppings: ​ shredded lettuce, sour cream or plain yogurt

Servings: 6    Serving Size: 2 rolled enchiladas  Preparation time: 45 minutes to 1 hour

Directions for Rolled Enchiladas
Preheat oven to 350 degrees.
1. Sauté onion in oil until limp.
2. Add ground beef and brown. Drain.
3. Place tortillas on a baking sheet and spray lightly with oil. Warm in the oven (or microwave) a minute or two, just enough to make them easy to roll.
4. Remove from oven. Spread ground beef mixture and cheese lengthwise across the center of the tortilla. Ladle on some red chile sauce. Roll tortilla. Repeat with the rest of the tortillas.
5. Place prepared tortillas in a greased baking dish. Cover with more red chile sauce and sprinkle with cheese.
6. Heat in the oven until warmed through.

Directions for Layered Enchiladas
Preheat oven to 350 degrees.
1. Sauté onion in oil until limp.
2. Add ground beef and brown. Drain.
3. Spread a thin layer of sauce in bottom of baking pan.
4. Cover with six tortillas and half the beef mixture. 
5. Ladle on a 3/4 cup of sauce and cover with 2/3 cup of cheese.
6. Layer with the remaining 6 tortillas.
7. Cover with the remaining beef and the rest of the sauce. 
8. Cover with another 2/3 cup of cheese.
9. Cover with foil and bake 20 minutes.
10. Take out of the oven and remove foil. Sprinkle top with remaining cheese. Let stand about 10 minutes while cheese melts.
Serve with desired toppings.
​

​I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out.

Good cooking to you! 
​Linda
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