Stacked Red Chili Enchiladas

Name: Stacked Red Chili Enchiladas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Mexican
Ingredients: 227 grams can pinto or black beans, heated; 177 milliliters vegetable or chicken broth; 3 blue or yellow corn tortillas (6 in. wide); 2 teaspoons all-purpose flour; 237 milliliters shredded lettuce; 237 milliliters chopped onion; 2 Tbsps ground New Mexico chilies (also called chili powder); 1 serving Salt; 2 Tbsps diced tomato

You can never have too many Mexican recipes, so give Stacked Red Chili Enchiladas a try. This main course has 479 calories, 22g of protein, and 4g of fat per serving. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 1. It is a good option if you're following a dairy free and vegetarian diet. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up ground new mexico chilies, chicken broth, tomato, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is perfect for The Super Bowl. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a 10- to 12-inch nonstick frying pan over high heat, cook tortillas, in a single layer, until soft and lightly toasted, turning once, about 3 minutes per batch. Set aside as toasted.

Ingredients you will need

Tortilla

Equipment you will use

Frying Pan

Reduce heat to medium.

Add onion and stir until limp, about 5 minutes; remove from pan.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Mix ground chilies and flour in pan and stir over low heat until chilies smell lightly toasted, about 2 minutes.

Ingredients you will need

Chili Pepper

All Purpose Flour

Equipment you will use

Frying Pan

Whisk in broth until smooth. Stir over high heat until sauce boils, about 2 minutes.

Ingredients you will need

Broth

Sauce

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Whisk

Add salt to taste.

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Salt

Dip 1 tortilla in chili sauce, coating both sides, then set on a microwave-safe plate. Top tortilla with half the onion and a third of the cheese. Repeat layers, using all tortillas and onion.

Ingredients you will need

Chili Sauce

Tortilla

Cheese

Onion

Dip

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Microwave

Pour remaining chili sauce (it thickens as it cools) over this stacked enchilada, then sprinkle with remaining cheese.

Ingredients you will need

Chili Sauce

Cheese

Heat enchilada in a microwave oven at full power (100%) until hot in center, 1 1/2 to 2 minutes.

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Microwave

Oven

Top with sour cream and accompany with beans, lettuce, and tomato.

Ingredients you will need

Sour Cream

Lettuce

Tomato

Beans

Equipment

Ingredients

Servings:

227grams

can pinto or black beans, heated 177milliliters

vegetable or chicken broth 3

blue or yellow corn tortillas (6 in. wide)2teaspoons

all-purpose flour 237milliliters

shredded lettuce 237milliliters

chopped onion 2Tbsps

ground New Mexico chilies (also called chili powder)1serving

Salt 2Tbsps

diced tomato

Recommended wine: Cava, Grenache, Shiraz

Chili can be paired with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Bodegas Naveran Brut Cava with a 4.7 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.