"Fifty Shades of Sante Fe"
November is finally here!! With an overdue cool breeze blowing in, us "Texans" can at last do something we haven't been able to do in months......USE OUR OVENS! The cool fall breeze has not only whet my appetite for cooking, but also put my holiday themed mind on full blast. Instead of making the usual Ghoul-ash , Tricken-Boo-sghetti, orMummy-dogs, I got in the kitchen to see what I could find to whip up in a flash.
The key player....
Leftover smoked pork shoulder, thank you Uncle Ron;), quickly turned it into pork carnitas - with fresh roasted poblano peppers, sauted onion, and a couple canned chipotle peppers in adobo sauce.
I wanted to make a blog with a recipe without specific amount or quantaties, so I grabbed a few key kitchen staples and was on my way to making one of the best dishes I have ever created! (I was in the mood for Sante Fe style stacked cheese and onion enchildas, so I kicked it up a notch)
*and yes, I took a shortcut.. I used my 2 favorite store-bought enchilda sauces. I happen to LOVE them, and they are great in a pinch! (but of course I love homemade). T minus 30 minutes utnil showtime people!
"My Sante Fe Stacked Enchildas"
Read the entire recipe first, so you can create your own enchilada masterpiece!!
1 or 2 pounds of meat (depending on how many your making)
I used my leftover pork carnita creation, but I already have plans for beef, chicken, turkey, or roasted fall veggies. Do stacked cheese and onion if you like. Keep the creative juices flowing!
1 small onion, chopped and sauteed in a little oil or butter
4 cups or 10 ;) grated cheese- I used a mix of colby jack, muenster, and some Deli Deluxe sliced American cheese
1 can green enchilda sauce
1 can red enchildada sauce- Old El Paso Medium is my favorite (I wanted New Mexico "Christmas Style" red and green enchildas) I also liked to warm the sauce on the stovetop or micowave first, just because.
Corn Tortillas- softened ( I dredge mine in hot oil for a few seconds until soft)
Preheat oven to 400 degrees...Grab a baking sheet, covered with foil ( <-- trust me), grab your assembly line of ingredients and start stacking...
Mine went a little something like this....
cheese and sauteed onion
Meat layer- pork and muenster cheese
cheese and onion
spoon of red on one side, spoon of green sauce on the other side
|I hear sleigh bells already....|
Top with cheese. This is where I get carried away....
Pop the stack in the oven until they are hot and bubbly and serve with your favorite toppings!
my favorite topping just happened to be a drizzle of sour cream on the bottom and a beautiful fried egg on the top.
Hang your STACKings by the chimney with care!!