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Receta Stacked Red Chili Enchiladas

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Ingredientes

Cost per recipe $1.62 view details
  • 3 x blue or possibly yellow corn tortillas - (6" dia)
  • 1 c. minced onion
  • 2 Tbsp. grnd New Mexico chilies
  •     (also called chili pwdr)
  • 2 tsp all-purpose flour
  • 3/4 c. vegetable or possibly chicken broth
  •     Salt to taste
  • 1/2 c. shredded reduced-fat (made with 2% lowfat milk)
  •     cheddar cheese
  •     Nonfat or possibly low-fat lowfat sour cream (optional)
  • 1 can pinto or possibly black beans - (8 ounce) heated
  • 1 c. shredded lettuce
  • 2 Tbsp. diced tomato

Direcciones

  1. In a 10- to 12-inch nonstick frying pan over high heat, cook tortillas, in a single layer, till soft and lightly toasted, turning once, about 3 min per batch. Set aside as toasted.
  2. Reduce heat to medium. Add in onion and stir till limp, about 5 min; remove from pan.
  3. Mix grnd chilies and flour in pan and stir over low heat till chilies smell lightly toasted, about 2 min.
  4. Whisk in broth till smooth. Stir over high heat till sauce boils, about 2 min. Add in salt to taste.
  5. 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.
  6. Heat enchilada in a microwave oven at full power (100%) till warm in center, 1 1/2 to 2 min.
  7. Top with lowfat sour cream and accompany with beans, lettuce, and tomato.
  8. This recipe yields 1 serving.
  9. Comments: "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 which helps restore small-town historic churches. "I remember the exact taste, but I cannot 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 warm. 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."

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 666g
Calories 583  
Calories from Fat 114 20%
Total Fat 13.2g 16%
Saturated Fat 6.74g 27%
Trans Fat 0.0g  
Cholesterol 29mg 10%
Sodium 1509mg 63%
Potassium 1419mg 41%
Total Carbs 87.58g 23%
Dietary Fiber 23.7g 79%
Sugars 7.76g 5%
Protein 31.41g 50%
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