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Receta West Texas Stacked Enchiladas
by myra byanka

West Texas Stacked Enchiladas

This is a basic cheese enchilada recipe that you can add any of your favorite veggies or meats to, then enjoy how West Texans (and New Mexicans) like their enchiladas.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Southwestern
Tiempo para Cocinar: Raciónes: 4

Va Bien Con: rice, pinto beans

Ingredientes

  • 12 flour tortillas, small fajita size, or 1 recipe homemade flour tortillas - see links
  • 2 cups can red enchilada sauce, or 1 recipe red chile gravy or red enchilada sauce - see links
  • 1 small poblano, roasted chopped
  • 1 medium onion, finely chopped
  • 1 tbs. corn or other oil
  • 1 lb. extra sharp cheddar or other cheese, shredded
  • garnish:
  • 1/2 cup feta crumbles or panela cheese
  • cilantro leaves
  • sour cream

Direcciones

  1. Heat oven to 350 F.
  2. Roast poblano over an open flame, place in covered bowl or baggie
  3. Cook onions in oil until lightly browned
  4. Pour 1/4 of the red sauce in the bottom of a 9x9 baking dish.
  5. Dip 2 tortillas in remaining sauce, lay them in the bottow of the dish.
  6. Top with some cheese, poblanos, onions, ad a secone layer, repeat until done. Reserve some of the shredded cheese.
  7. Bake covered for 20 minutes.
  8. Top with any leftover sauce, top with sour cream squiggles
  9. then sprinkle on feta, and cilantro.
  10. Present family-style with favorite condiments, rice and beans.