Stacked Enchiladas with Red Chipotle Sauce
Stacked enchiladas with red chipotle sauce and a mixture of four cheeses are an absolute must-try. They're easy to make and delicious.
Calories per serving: 262kcal
Ingredients
~~ Sauce ~~
- 5 (5) dried New Mexico red chiles
- 2 (2) dried chipotle peppers
- 2 clove (2 clove) garlic, peeled and crushed
- 1 (1) small yellow onion, peeled and quartered
- 1 tsp. (1 tsp.) ground cumin
- ¼ teaspoon (0.25 teaspoon) oregano
- ½ teaspoon (0.5 teaspoon) Salt
- 1 tsp (1 tsp) sugar, (optional)
~~ Enchiladas ~~
- 4 ounces (113.4 g) pepper jack cheese
- 4 ounces (113.4 g) white cheddar cheese
- 2 ounces (56.7 g) Swiss cheese
- ½ cup (35 g) cabbage, sliced
- 1 (1) onion, chopped
- 8 (8) corn tortillas
- 2 ounces (56.7 g) Cotija cheese, crumbled
- ½ cup (8 g) cilantro leaves, for garnish
Instructions
- Mise on Place
Sauce
- Bring a pot of water to a boil. Put the chilis in a non-reactive bowl. Pour the boiling water over them. Soak until soft, about 1 hour, then drain, reserving the soaking water.
- Place chiles, garlic, onions, and 2 cups of the soaking water in a blender. Purée until smooth. Thin with more soaking water if the sauce is too thick.
- Put the sauce into a saucepan. Add cumin, garlic, and oregano. Taste for seasoning. If it seems too bitter, add a pinch of sugar. Simmer, uncovered, over low heat for 10 minutes or until the sauce has thickened.
Enchiladas
- Shred the cabbage in a food processor, then put it in a large bowl.
- Shred the cheese in the food processor and add them to the bowl.
- Finally, chop the onion in the food processor and add it to the bowl. Lightly mix the cheese, onion, and cabbage together.
- Put 2 to 3 tablespoons of the sauce on the bottom of the casserole. Put a layer of tortillas on top of the sauce. Cover the layer with some of the cheese mixture. Spoon a little of the sauce on the cheese, then top with more tortillas, cover with the sauce, to make a second layer, then cheese, then the tortillas are last. Pour the remaining sauce over the casserole.
- Sprinkle Cotija cheese over the top of the casserole. Bake in a 350 °F (177 °C) oven for 30 minutes or until the sauce is bubbling and all the cheese has melted.
- Garnish with more cheese, chopped cilantro, and green onion as desired.
- Serve with sour cream.
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