Red Chili Stacked Enchiladas

Posted by chuckwagon

December 31, 2007

Well, now that you’ve had a little taste of Green Chili, how about trying some Red Chili. You may or may not know that traditional enchiladas were not rolled up and placed all pretty on the plate with beans and Spanish rice. Oh no, they were stacked up flat with all the good stuff alternating between the layers. The first time I had these I came pretty close to making myself sick because I ate so many.

So with that in mind, here’s our version of…

RED CHILI STACKED ENCHILADAS

1 LB GROUND BEEF OR PORK
¼ TSP POWDERED GARLIC
3 TLBS POWDERED RED CHILI (I like the hot)
3 TLBS FLOUR
SALT TO TASTE
COLD WATER
8 CORN TORTILLAS
OIL TO FRY THE TORTILLAS
LETTECE - SHREDDER
TOMATOES - DICED
CHEDDER OR CO-JACK CHEESE - GRATED
ONION - CHOPPED FINE (Optional)

Cook the meat until done in a skillet. Add garlic, chili and flour and mix well. Stir in the water… starting with about 2 cups. Cook over low heat until the chili mixture starts to bubble. Add more water to make medium thick gravy.

Once the thickness you want is reached - let it simmer 1 - 2 hours on low (The longer it simmers, the better the flavor) stirring often to keep chili from sticking or scorching. (The first few times you make this, I would suggest you not get very far away while it simmers because red chili will scorch very quickly. If it does, throw it out and start over. You can’t cover up the bad taste it gets). Add salt to taste.

Put enough oil in a small skilletto cover the bottom. Heat until you see “ripples” in the oil. Carefully fry the tortillas just a few seconds on each side turning with tongs. If you start to run out of oil, just add a little more and bring it up to temperature and fry up the rest of them. Drain your tortillas on paper towels.

To assemble your enchiladas

Place a fried tortilla on a plate. Layer with lettuce, tomatoes, cheese and onion. Cover with a ladle of the red chili mixture. Top with another tortilla and layer the same as the first one. We call this a double in our family.

If you can handle it, add another one and make a “Triple” (That’s the way I eat them). Drop a couple of tablespoons of sour cream on top. Oh, if you happen to have a little left over pinto beans, add them over the top with a little more cheese. Enjoy

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505

PS. Once you get the hang of making this red chili sauce, plan on making this often. You and your family are going to love these. When our son’s come home to visit, they put their order in for these weeks in advance. LOL

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Red Chili