Recipe by PIPERCAT99
"These enchiladas are stacked like pancakes, not baked in oven. This is a family recipe handed down two generations. Quick, easy and definitely delicious. Use your favorite kind of meat in this dish - it also works well for leftover meat."
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skinless, boneless chicken breast halves - cut into 1 inch pieces
1 (19 ounce) can
shredded iceberg lettuce
shredded Colby cheese
1 (12 ounce) package
There's a difference between the terms "Authentic New Mexican" and "New Mexico Style". The first means it's prepared the exact way one would expect it to be prepared (i.e. fresh ingredients) and the second is as best as one can without the "proper" ingredients (i.e. canned sauce for those of us unable to get decent fresh chilis).
As someone who grew up in New Mexico, eating authentic New Mexican foods, this New Mexico-like recipe is great especially since I don't have easy access to the proper chilis.
I'm from New Mexico and this recipe is not like any authentic New Mexico recipe I know of. Your red chile sauce should be made out of 16 dried red chile pods (minus seeds and ends) -- hydrated with water until plump (2-3 hrs)-use the water from hydration bowl (4 cups to 16 pods) and blended with 1/2 tsp cumin,1 Tbl sp flour,1 Tbl spn garlic, pinch of mexican oregano and salt to taste..then you would need to blend it in the blender for 5 minutes and use something to take the bitter chile peeling from the chile sauce - I use a flour sifter. Cook on stovetop with a little bit of lard or olive oil at medium heat until it thickens. That will be used for your red chile sauce instead of your chili powder or canned enchilada sauce.. good luck!!
this is a good, easy recipe. and to those who rated it down because it uses "canned" things, shut up! from one who lives thousands of miles from fresh chile, I either rely on canned or do without.
True new mexico style! The fried eggs are the most important part of the meal!
This is an outstanding recipe I was introduced to when i got married and is a Family favorite for special occasions especialy birthdays! This is the most requested dish we make. Yes top it with the fried eggs is the only way to go. We serve with sweet beans and rilennos ( I know i spelled that wrong ) For those of you who prefer tacos trying a two layered taco without dipping the tortilas in the sauce but just drizzeling into the taco. Try a two layered taco too.
These are like the ones my Mom made when I was growing up (I'm from Southwest Texas,) we had access to dried chilies to make fresh enchilada sauce but I've found the canned sauce is a good substitute if you can't use fresh. These are easy to modify as well, I've made them using black beans for the chicken and meat as well. The fried egg makes them delicious! Thank you for sharing your recipe.
Thanks for the Recipe Been forever since I had a New Mexico REAL Enchilada not one of those Tacos people call Enchiladas, Once Again thank you Never got the recipe from my mom when she was her on earth with us SO once agian many Thanks.......
This is a tasty dinner, and a good time-saving alternative over traditional baked enchiladas.
Those who wish to add fresh chili peppers are free to do so, I'm sure. There's no need to rate down a recipe for a slight modification like that.
* Percent Daily Values are based on a 2,000 calorie diet.
Enchiladas - New Mexico Style
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 311
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