Time & Location
Apr 16, 2022, 2:00 PM – 3:00 PM EDT
About the event
Santa Fe Stacked Enchiladas
Red Chile sauce from powder (makes 2 cups)
2 Tbsp. fat (Canola or vegetable oil, bacon drippings, or butter)
4 Tbsp. flour
1/2 cup red chile powder*
4 cups water or broth chicken or vegetable
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. cumin powder or cumin-coriander spice mix*
1/2 tsp. crushed dried oregano (Mexican oregano if you have it)
1/2 tsp. salt
1 tsp. white or apple cider vinegar
1. Heat the fat in a sauce pan over a medium low heat. Once hot add the flour and stir to combine. Cook for 2 minutes stirring constantly. (This is your roux.)
2. Add the red chile powder and stir for no more than 30 seconds. The mixture will be quite clumpy. (Don’t go past 30 seconds because chile powder can burn easily if the pan is too hot or you cook it too long without liquid.)
3. Slowly add the liquid, whisking to break up the clumps. Keep whisking until you have a smooth sauce.
4. Add the remaining ingredients (except for the sugar).
5. Simmer for about 15 minutes, stirring frequently until the sauce thickens. If the sauce gets too thick, add a little more liquid – 1 Tbsp. at a time – to get the consistency you want.
6. Taste. If the sauce is too hot or bitter, add a little bit of sugar.
1 tablespoon olive oil
2 Cups Red Chile Sauce (recipe above)
Salt to taste
½ Cup Canola Oil, for frying tortillas
12 to 16 Corn Tortillas
1 ½ cups shredded cheese
1 Medium white onion
1 shredded roasted chicken
Place lightly fried tortillas into the skillet of warm red sauce, one at a time. Coat the tortillas with the red enchilada sauce and place coated tortillas on a plate with a large slotted spoon.
Layer a chile-coated tortilla with some shredded cheese and chopped onion and shredded chicken. Put another coated tortilla on top and repeat the layers until you have a stack of 3 to 4 tortillas. Continue to make stacks of tortillas until all ingredients are used.
Place on a baking sheet and broil for 2 to 3 minutes until the cheese melts.