New Mexico Enchiladas - Red

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 755.1
  • Total Fat: 57.2 g
  • Cholesterol: 69.8 mg
  • Sodium: 1,448.4 mg
  • Total Carbs: 54.4 g
  • Dietary Fiber: 16.1 g
  • Protein: 18.6 g

View full nutritional breakdown of New Mexico Enchiladas - Red calories by ingredient


Introduction

My husband's recipe after much experimentation trying to copy The Shed in Santa Fe's recipe. He got it.

As listed is for 2 servings. Can be multiplied or divided as necessary. Easily vegetarian by substituting canola oil for lard. My husband's recipe after much experimentation trying to copy The Shed in Santa Fe's recipe. He got it.

As listed is for 2 servings. Can be multiplied or divided as necessary. Easily vegetarian by substituting canola oil for lard.
Number of Servings: 2

Ingredients

    4 blue corn tortillas
    Oil to fry tortillas in (calculated with 1T lard absorbed/tortilla -- lard is authentic)

    3/4 cup shredded sharp cheddar
    1 cup chopped white onion

    2 servings New Mexico Red Chile Sauce (in my submitted recipes)

Directions

In a small skillet, fry blue corn tortillas one at a time. Layer with paper towels to absorb extra oil.

Place one tortilla in a deep plate. Layer with cheese and onion. Place second tortilla over mixture. Pour chile sauce over the top. Top with extra cheese.

Repeat for second enchilada.

Bake at 350*F for about 30 minutes, until cheese is melted and chile is slightly crispy around edges.

Enjoy with garlic bread (like they do at The Shed) or with flour tortillas to sop up extra sauce.

Number of Servings: 2

Recipe submitted by SparkPeople user ALTERIDEM.