Las Cruces Style Enchiladas
In southern New Mexico where my mother’s family grew up, the enchiladas are traditionally served pancake style. This dish takes out most of the fat and calories without sacrificing the flavor.
Serving size: 4 tortillas
Points per serving: about 6
Ingredients
12-14 Dried Red Guajillo Chilies (N.M. Red, Mulato, California, or Ancho Chilies will also do).
4 Tbsp. Flour
2 cloves minced garlic
½ tsp. Cumin
1 tsp. Oregano
¾ Tbsp. Salt (to taste)
6 cups water
4 corn tortillas
Non-stick spray
1 oz. 2% Sharp Cheddar Cheese
Instructions
This recipe will make enough enchilada sauce for several servings. Use the leftover for additional servings or save for later since the sauce freezes and reheats well. The sauce is best cooked using a large cast-iron skillet, but make do with what you have.
De-stem the chilies and remove the seeds. Put the chilies in a pot with 4 cups of the water. Boil at medium heat for 20 minutes. Afterwards, let the chili and water mixture cool. Do not throw away the water in the pot. I fast cool the mixture by immersing the bottom of the pot in cool water. This lessens the danger associated with pureeing the hot liquid in a blender. After cool, put the chili and water in a blender and puree to a fine consistency. Set mixture aside.
Preheat a large cast iron skillet to medium heat. Brown the flour dry directly on the skillet surface. Take care not to let the flour burn by regularly scraping the bottom layer from the skillet surface. Brown the flour until a medium tan color is reached.
Pour the chili mixture from the blender to the browned flour. Be careful for splattering hot chili sauce as the fluid hits the skillet surface. Use a large wooden spoon or large spatula to thoroughly mix the flour into the chili sauce. As chili sauce begins to thicken, pour the remaining 2 cups of water to thin. The mixture should have a medium consistency when done (i.e., not too thick or not too thin).
Add garlic, cumin, and oregano. Add salt to taste. Simmer for 20 minutes.
Prepare another shallow pan to toast the corn tortillas. Preheat the pan to med-low heat. Spray both tortillas sides with non-stick spray. Toast each side for about 10 seconds or until soft and supple. Too much heat will cause the tortillas to get hard. After toasting (only one at a time), transfer the tortilla to immerse in the chili sauce. Immerse for about 20 seconds, then drain slightly and transfer to lie flat on a plate. Sprinkle a small amount of the grated cheese on top of the coated tortillas. Follow by toasting and then coating the next tortilla. Transfer it to lay flat on the plate on top of the previous tortilla and add cheese. This way, as you add layers, you will end up with a pancake-style layering of the tortillas.
You can put more than four layers of enchiladas, but add about 1 ½ points per tortilla. When finished layering, serve hot with a side of salad. While enjoying this fine dish, say a thanks to my late grandmother Romanita.
In southern New Mexico where my mother’s family grew up, the enchiladas are traditionally served pancake style. This dish takes out most of the fat and calories without sacrificing the flavor.
Serving size: 4 tortillas
Points per serving: about 6
Ingredients
12-14 Dried Red Guajillo Chilies (N.M. Red, Mulato, California, or Ancho Chilies will also do).
4 Tbsp. Flour
2 cloves minced garlic
½ tsp. Cumin
1 tsp. Oregano
¾ Tbsp. Salt (to taste)
6 cups water
4 corn tortillas
Non-stick spray
1 oz. 2% Sharp Cheddar Cheese
Instructions
This recipe will make enough enchilada sauce for several servings. Use the leftover for additional servings or save for later since the sauce freezes and reheats well. The sauce is best cooked using a large cast-iron skillet, but make do with what you have.
De-stem the chilies and remove the seeds. Put the chilies in a pot with 4 cups of the water. Boil at medium heat for 20 minutes. Afterwards, let the chili and water mixture cool. Do not throw away the water in the pot. I fast cool the mixture by immersing the bottom of the pot in cool water. This lessens the danger associated with pureeing the hot liquid in a blender. After cool, put the chili and water in a blender and puree to a fine consistency. Set mixture aside.
Preheat a large cast iron skillet to medium heat. Brown the flour dry directly on the skillet surface. Take care not to let the flour burn by regularly scraping the bottom layer from the skillet surface. Brown the flour until a medium tan color is reached.
Pour the chili mixture from the blender to the browned flour. Be careful for splattering hot chili sauce as the fluid hits the skillet surface. Use a large wooden spoon or large spatula to thoroughly mix the flour into the chili sauce. As chili sauce begins to thicken, pour the remaining 2 cups of water to thin. The mixture should have a medium consistency when done (i.e., not too thick or not too thin).
Add garlic, cumin, and oregano. Add salt to taste. Simmer for 20 minutes.
Prepare another shallow pan to toast the corn tortillas. Preheat the pan to med-low heat. Spray both tortillas sides with non-stick spray. Toast each side for about 10 seconds or until soft and supple. Too much heat will cause the tortillas to get hard. After toasting (only one at a time), transfer the tortilla to immerse in the chili sauce. Immerse for about 20 seconds, then drain slightly and transfer to lie flat on a plate. Sprinkle a small amount of the grated cheese on top of the coated tortillas. Follow by toasting and then coating the next tortilla. Transfer it to lay flat on the plate on top of the previous tortilla and add cheese. This way, as you add layers, you will end up with a pancake-style layering of the tortillas.
You can put more than four layers of enchiladas, but add about 1 ½ points per tortilla. When finished layering, serve hot with a side of salad. While enjoying this fine dish, say a thanks to my late grandmother Romanita.
