Advertisements

Christmas Time???

Christmas in……April?

Yeah, I know it is not Christmas season, but other than using both red and green sauces, this dish doesn’t really evoke the Christmas feeling for me. It was good, just not Christmassy!

Christmas-Style Stacked Enchiladas

Photo Sep 19, 5 40 55 PM - Featured Size

This was quite a collection of flavors that all worked.

Photo Sep 19, 2 41 20 PM

Quite a few ingredients here.

Photo Sep 19, 4 23 59 PM

You really end up making two sauces so be prepared for double the work and double the posts and pans to wash.

Photo Sep 19, 4 24 46 PM

The red sauce is in process.

Photo Sep 19, 5 01 18 PM

And ready to go.

Photo Sep 19, 5 08 01 PM

Time for the beef.

Photo Sep 19, 5 14 24 PM

Like many green sauces, this was a really pale green.

Photo Sep 19, 5 30 08 PM

Crisp some tortillas.

Photo Sep 19, 5 31 24 PM

Load them up with the Yin/Yang of enchilada sauces.

Photo Sep 19, 5 34 40 PM

So it got a little messy….the cook doesn’t clean, right?

Photo Sep 19, 5 39 12 PM

Load it with toppings.

Photo Sep 19, 5 39 15 PM

 

YUM!

Christmas-Style Stacked Enchiladas

Prep Time: 0 hours 45 minutes | Cook Time: 1 hours 0 minutes | Servings: 4 servings | Difficulty: Easy

Ingredients:

For the Green Sauce:
2 tablespoons extra-virgin olive oil
8 ounces pork blade steak, diced
Garlic salt
Freshly ground pepper
2 cloves garlic, minced
3 4-ounce cans green chile peppers, drained and diced
1 cup canned diced tomatoes
1 1/2 teaspoons red pepper flakes
1/4 cup all-purpose flour
For the Red Sauce:
1 cup New Mexico red chili powder
2 cloves garlic
1/2 cup all-purpose flour
Garlic salt
Freshly ground pepper
2 tablespoons extra-virgin olive oil
8 ounces beef top sirloin, diced
For the Enchiladas:
12 6-inch corn tortillas, toasted or lightly fried
1 cup shredded cheddar cheese
Cooking spray
4 large eggs
Kosher salt and freshly ground pepper
Shredded lettuce and diced tomatoes, for garnish

Directions:

Make the green sauce: Heat the olive oil in a large saucepan over medium-high heat. Season the pork with garlic salt and pepper, add to the pan and brown on all sides. Add the minced garlic and cook 30 seconds, then add the chiles, tomatoes, red pepper flakes and 3 cups water. Simmer until the pork is tender, about 1 hour. Combine the flour and 1 cup water in a blender until smooth, then whisk into the sauce and simmer until the sauce thickens, about 5 more minutes.

Meanwhile, make the red sauce: Process the chili powder, garlic and 5 cups water in a blender until smooth. Season the flour with garlic salt and pepper in a shallow dish. Heat the olive oil in a large skillet over medium-high heat. Toss the beef in the flour, then add to the skillet to brown on all sides. Pour in the chili powder mixture and simmer until the beef is tender, about 15 minutes.

Make the enchiladas: Preheat the broiler. Place 4 tortillas on a baking sheet. Sprinkle each with cheese, then top with green sauce on one side and red on the other. Repeat to make two more layers. Top the stacks with more cheese and broil until melted, 3 to 5 minutes. Meanwhile, mist a nonstick skillet with cooking spray and fry the eggs as desired, then season with salt and pepper. Top each enchilada stack with lettuce, tomatoes and a fried egg.

Source: http://m.foodnetwork.com/recipes/recipe/411629

Advertisements

Tags: , , , , , , , , , , , , , , , , , ,

Categories: Beef, Breakfast, Cheese, Christmas, Eggs, Lunch, Main Dish, Mexican, Pork, Recipes

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: