Christmas-Style Stacked Enchiladas

Name: Christmas-Style Stacked Enchiladas
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 227 grams beef top sirloin, diced; 237 milliliters canned diced tomatoes; 237 milliliters New Mexico red chili powder; 4 larges eggs; 59 milliliters all-purpose flour; 118 milliliters all-purpose flour; 12 6-inch corn tortillas, toasted or lightly fried; 2 cloves garlic; 2 cloves garlic, minced; 4 servings Garlic salt; 340 grams green chile peppers, drained and diced; 4 servings Kosher salt and freshly ground pepper; 4 servings Shredded lettuce and diced tomatoes, for garnish; 2 Tbsps extra-virgin olive oil; 4 servings Freshly ground pepper; 2 teaspoons red pepper flakes; 237 milliliters shredded cheddar cheese; 227 grams pork blade steak, diced

Christmas-Style Stacked Enchiladas might be just the main course you are searching for. One portion of this dish contains roughly 41g of protein, 35g of fat, and a total of 605 calories. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of beef top sirloin, kosher salt and pepper, pepper flakes, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. This recipe is typical of Mexican cuisine.

Instructions

Heat the olive oil in a large saucepan over medium-high heat. Season the pork with garlic salt and pepper, add to the pan and brown on all sides.

Ingredients you will need

Salt And Pepper

Olive Oil

Garlic

Pork

Equipment you will use

Sauce Pan

Frying Pan

Add the minced garlic and cook 30 seconds, then add the chiles, tomatoes, red pepper flakes and 3 cups water. Simmer until the pork is tender, about 1 hour.

Ingredients you will need

Red Pepper Flakes

Minced Garlic

Tomato

Chili Pepper

Water

Pork

Combine the flour and 1 cup water in a blender until smooth, then whisk into the sauce and simmer until the sauce thickens, about 5 more minutes.

Ingredients you will need

All Purpose Flour

Sauce

Water

Equipment you will use

Blender

Whisk

Meanwhile, make the red sauce: Process the chili powder, garlic and 5 cups water in a blender until smooth. Season the flour with garlic salt and pepper in a shallow dish.

Ingredients you will need

Salt And Pepper

Chili Powder

Red Sauce

Garlic

All Purpose Flour

Water

Equipment you will use

Blender

Heat the olive oil in a large skillet over medium-high heat. Toss the beef in the flour, then add to the skillet to brown on all sides.

Ingredients you will need

Olive Oil

All Purpose Flour

Beef

Equipment you will use

Frying Pan

Pour in the chili powder mixture and simmer until the beef is tender, about 15 minutes.

Ingredients you will need

Chili Powder

Beef

Make the enchiladas: Preheat the broiler.

Equipment you will use

Broiler

Place 4 tortillas on a baking sheet.

Ingredients you will need

Tortilla

Equipment you will use

Baking Sheet

Sprinkle each with cheese, then top with green sauce on one side and red on the other. Repeat to make two more layers. Top the stacks with more cheese and broil until melted, 3 to 5 minutes. Meanwhile, mist a nonstick skillet with cooking spray and fry the eggs as desired, then season with salt and pepper. Top each enchilada stack with lettuce, tomatoes and a fried egg.

Ingredients you will need

Salt And Pepper

Cooking Spray

Tomato

Lettuce

Cheese

Sauce

Egg

Equipment you will use

Frying Pan

Photograph by Yunhee Kim

Equipment

Ingredients

Servings:

227grams

beef top sirloin, diced 237milliliters

canned diced tomatoes 237milliliters

New Mexico red chili powder 4larges

eggs 59milliliters

all-purpose flour 118milliliters

all-purpose flour 12

6-inch corn tortillas, toasted or lightly fried 2cloves

garlic 2cloves

garlic, minced 4servings

Garlic salt 340grams

green chile peppers, drained and diced 4servings

Kosher salt and freshly ground pepper 4servings

Shredded lettuce and diced tomatoes, for garnish 2Tbsps

extra-virgin olive oil 4servings

Freshly ground pepper 2teaspoons

red pepper flakes 237milliliters

shredded cheddar cheese 227grams

pork blade steak, diced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Jimmy John's Vin De Sandwich Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 30 dollars per bottle.