Enchiladas: Flat or Rolled?
In a previous article I shared how to make red chile sauce from dried pods or red chile powder. That delicious sauce can be used for so many
delightful New Mexican dishes, including everyone’s favorite Red Chile Enchiladas. I have always wanted to learn more of the history of the enchilada dish and how it’s prepared differently in certain regions. The Real Academia Española defines the word “enchilada, as used in Mexico, as a rolled maize tortilla stuffed with meat and covered with a tomato and chili sauce. ” So where does the flat casserole version, that we love so much, come from? After much fruitless research, I realized that “who cares where the flat enchilada originated from?…It’s delicious!” From what I surmise from my research, I do believe that the flat enchilada more than likely originated in New Mexico.
If you know any history of this dish, please share in the comments below!
Red Chile Enchilada Casserole
- 12-16 Corn Tortillas
- Cooking Oil
- 3/4 Cups of Finely Chopped Onions
- 2 1/2 Cups Shredded Cheddar or Monterey Jack Cheese
- 2-3 Cups of your favorite meat, pre-cooked
- 3 Cups of Red Chile Sauce
- Spread oil in a 9-12inch square baking dish.
- Cover 4 tortillas in red chile sauce and place on the bottom of the cooking dish.
- Sprinkle 1/4 cup chopped onions evenly across layer.
- Cover with shredded cheese.
- Repeat steps 1-4 two create two more layers and cover with the remaining shredded cheese.
- Bake at 350°F for 30 minutes or until hot and the cheese is melted completely.