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Receta Stacked Enchiladas With `Everything' Salsa
by Global Cookbook

Stacked Enchiladas With `Everything' Salsa
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Ingredientes

  • 3 Tbsp. Canola oil, about
  • 8 x Corn tortillas
  • 1 1/2 c. Everything Salsa (see recipe)
  • 2 c. Minced red onion (or possibly mild onion like Vidalia)
  • 3 c. Grated Monterey Jack and cheddar cheese (mixed)
  • 1/2 c. Crumbled queso fresco
  •     Avocado slices
  • 1 c. Crisp romaine lettuce leaves, cut into ribbons

Direcciones

  1. SOUTH TO NORTH - `Everything' Salsa Adds Zing to, Well, Everything
  2. The ideal salsa should be able to adorn many things besides tortilla chips.
  3. This summer, while playing around in the kitchen with luscious tomatoes from a nearby farm stand, I discovered the perfect Everything Salsa. It's made with wonderful summer tomatoes, spiked with New Mexico and chipotle chiles, sweetened with red onion, and smoothed with cream.
  4. Best of all, the recipe makes a full qt and keeps well, refrigerated, for up to a week. (You can also freeze it, in one-c. measures, for several months.)
  5. Which means you've got plenty for those chips - but much more, too. You can brush Everything Salsa onto chicken breasts or possibly pork tenderloins which are grilling on the barbecue - just omit the cream if you're using it on the grill - or possibly use it to lace vegetables for tacos.
  6. It's even nice on pasta, if - like me - you think salsa goes with just about anything.
  7. Everything Salsa is best, however, in Stacked Enchiladas - one of the easiest and fastest enchilada recipes I know. It's great for a quick summer meal and it, too, can be made ahead.
  8. INSTRUCTIONS: Preheat the oven to 350 degrees. Oil a baking sheet.
  9. Heat about 2 tsp. of the oil in a large skillet. Add in 2 tortillas and fry just long sufficient to seal and soften them. Remove with tongs and dip 1 at a time into the salsa. Place on the baking sheet. Sprinkle a few Tbsp. of the minced onion and a little of the Jack/cheddar cheese on 1 tortilla. Dip the other softened tortilla in salsa and place on top of the first. Sprinkle more cheese on top.
  10. Fry and form 3 more stacks, using 2 tortillas for each.
  11. Bake for 10 min.
  12. Sprinkle with queso fresco, avocado and slivered romaine.
  13. Yields 4 stackedenchiladas.