Name: Julie
My Blog: http://afaintshadow.blogspot.com
Original Inspiration: http://pinterest.com/pin/276619602083857202/
What I Did: This is really a delicious recipe. It just shouldn’t be placed on a cookie sheet to bake. There is no way it can hold together in a neat little stack. Lots of cheese, enchilada sauce, a can of refried beans, etc.
Blog Post Detailing The Experience: http://afaintshadow.blogspot.com/2012/10/pinterest-fail-or-win.html
My Result:
Next Time I Will: It just needs to be placed in a pan with sides to hold it all together.
I have randomly made something like this before using an 8″ round cake pan. I never tried to remove it from the pan but it turned out well.
Ok, so the problem is the classic stacked New Mexico enchilada should be made this way:
1. Prepare and full cook your filling, set aside and keep hot. It HAS to be fairly dry, it can’t be sloppy or soupy.
2. Lightly fry your corn tortillas in oil, set aside and keep warm( on top of a heating pad is good, in a flat dish, covered so they don’t get dry)
3. Make sure your cheese is at room temp
4. Make sure your onions are at room temp
5. Make sure your sauce is in a large pan you can dip the tortillas in and make sure it’s hot-ish
6. if you want to serve eggs on top, go ahead and lightly fry them now, set aside.
Set oven to broil.
Set up your assembly line- dip tortilla in sauce, lay on oven safe plate, sprinkle with onions, cheese and filling, dip another tortilla in sauce, stack and repeat in same order. Don’t let it cool. Top with dipped tortilla and cheese. Pop plate under broiler and let broil just until cheese melts. Pull out, top with egg and repeat until everyone is fed. Serve with sour cream, guacamole, salsa or more enchilada sauce, etc.
If you get really good at juggling the process, you can often get 2-3 working at the same time, but just be sure not to over-brown. Eat and enjoy!
I’ve made a version of this that also called for it to be cooked on a cookie sheet. It didn’t sound like it was going to work
I went with Burrito sized tortillas and it fit perfectly in a springform pan. I popped the outside of the pan off to cut and serve it. Worked great!
We make these regularly. But we make them on full size oven-safe plates and serve them with a hot pad. We don’t dip the tortilla in the chili or even worry about food temp. Layer: dab of chili, tortilla, filling, (optional: cheese, olives,onion, meat) chili. Repeat as desired. Completely cover with chili. Top with filling so you can identify which has which, cheese, and lettuce. Serve with fried egg and sour cream. We bake not broil, and be light on the filling. I might make these this week. Yum! I typically eat three tortillas high, sometimes four.
I haven’t tried this, but I have seen recipes that use a crockpot. That would keep it contained.