New Mexico Stacked Enchiladas

  EmailTweet 0 Full-screen New Mexico Stacked Enchiladas By Leslie Blythe  Chicken, Chilis, Mexican  Baking April 20, 2021 Jessica here, guest-blogging for Leslie. This is a photo of our tasty New Mexico-style stacked enchilada. It’s a family favorite, especially during this dark pandemic winter. How to make it? Well, as we lawyers say, it depends. There’s an easy way and a hard way. The easy way? Buy everything: shred a roast chicken, open a can of refried beans and another of enchilada sauce; layer it all evenly between three corn tortillas, bake at 400° F for 10-15 minutes, top with a fried egg – and there you have it. The hard way is what you see in this photo. But it was actually a collaborative effort. My husband made green chile using Hatch chiles that he’d roasted, frozen, and defrosted. I poached chicken breasts in white wine, water, and some aromatics (black and pink peppercorns, chile powder) and shredded them. Then, I realized I had no canned refried beans. What to do? Well, I had a can of pinto beans, so I made my own. And may never use canned ones again, because these were so delicious. Prep: 20 mins Cook: 15 mins Yields: 2 Servings Ingredients Enchiladas roast chicken, shredded - about 2 cups 16 ounce can refried beans 10 ounce can enchilada sauce 1 cup Mexican blend cheese, shredded 6 corn tortillas 2 eggs, optional Refried Beans for Two
 1 can pinto beans, drained and rinsed 1 tablespoon olive oil ¼ cup onion, finely chopped ½ teaspoon each garlic powder, cumin, chile powder Optional toppings sour cream limes avocado Directions Enchiladas 1Layer the chicken, beans, enchilada sauce, and cheese evenly between three corn tortillas. 2Bake at 400° F for 10-15 minutes, top with a fried egg – and there you have it. Refried Beans for Two
 1Sauté onion in olive oil with salt until soft and translucent. Sweat spices in onion for about 30 seconds, add beans and cook, covered, for about five minutes. 2Mash beans to your preferred consistency and cook a little longer. Salt to taste. 3To make the stacked enchiladas, spread beans on bottom tortilla, top with chicken, then some green chile, and some shredded cheese. Repeat with another tortilla, then top with a third tortilla, some green chile, and shredded cheese. 4Bake 10 - 15 minutes at 400° F until heated through. Serve with sour cream, avocado, a squirt of lime, cold beer, and enjoy! close full screen 00:00 0 Reviews Cancel replyYour review ...All fields are required to submit a review.Your name ... Your email ... This site uses Akismet to reduce spam. Learn how your comment data is processed.