While traditional enchiladas are rolled, in New Mexico they do things differently. Lightly fried corn tortillas are spread with sauce and cheese and stacked together, and often served topped with a fried egg.
This is my take on stacked enchiladas. I don’t bother frying the tortillas, opting to bake the assembled stacks in the oven instead. While they are very nice with just the traditional sauce and cheese, I often add toppings to each layer – mushrooms and olives, usually – to give the dish more substance. It’s important to slice toppings thinly so they cook quickly and the stack melds together in the oven.
I divide one stack between two people, and serve it with a big green salad. Stacked enchiladas make very good leftovers, in the unlikely event they aren’t immediately eaten.
- 2 Tb butter
- 2 Tb vegetable oil
- 1 large onion, minced
- 2 hot red chilli peppers, seeded and minced (or to taste)
- 4 cloves garlic, minced
- 1 Tb ground cumin
- 2 tsp dried oregano
- 1 tsp cinnamon
- 8 medium tomatoes, chopped
- 1/4 cup tomato paste
- juice of half a lemon
- 1/4 cup coriander, finely chopped
- salt and pepper
- 8 large corn tortillas
- 2 cups Monterey Jack or cheddar cheese, grated
- 4 mushrooms, thinly sliced
- 8 pitted olives, thinly sliced
- Melt the butter and oil together in a frying pan over medium heat. Add the onion, chilli and garlic and fry until softened.
- Add the cumin, oregano, and cinnamon and fry a couple of minutes more, then add the tomatoes, tomato paste and lemon juice.
- Simmer, stirring occasionally, for about ten minutes. The sauce should be quite thick, but if it starts to stick, add a bit of water.
- Remove from the heat, stir through the chopped coriander and season with salt and pepper to taste. Allow to cool.
- Preheat the oven to 350°F.
- Place a tortilla on a baking sheet. Spread thinly with the sauce, scatter with pieces of mushroom and olive, then sprinkle grated cheese. Top with a second tortilla and repeat until you’ve used four tortillas. Build the second stacked enchilada the same way.
- Bake for about 15 minutes, until the cheese is melted and the stack heated through.
- Allow to cool for five minutes before cutting into wedges.