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Stacked Cheese Enchiladas, New Mexico Style
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| What You Need: |
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GREEN-CHILI SAUCE
2 tablespoons lard
½ cup finely chopped onions
An 8 ½-ounce can tomatitos (Mexican green tomatoes), drained and coarsely chopped
2 four-ounce cans green chilies (not the jalapeno variety), drained and finely chopped (about 1 cup)
½ cup light cream
1 teaspoon salt
ENCHILADAS
Vegetable oil
Twelve 5- to 6-inch corn tortillas
4 cups (1 pound) freshly grated Monterey Jack or Cheddar cheese
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| How To Cook: |
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1. First prepare the green-chili sauce in the following manner: In a heavy 8- to 10-inch skillet, melt the lard over moderate heat. Add the onions and stir frequently for about 5 minutes, or until they are soft and translucent but not brown.
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2. Add the tomatitos and mash them with the back of the spoon. Stir in the chilies, then add the cream. Stirring constantly, cook briskly until the sauce is thick enough to hold its shape almost solidly in the spoon.
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3. Add the salt and taste for seasoning. Remove the skillet from the heat. There will be about 2 cups of sauce.
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ENCHILADAS:
1. Preheat the broiler to its highest setting. Pour vegetable oil into a heavy 10-inch skillet to a depth of about 1 inch and heat the oil until it is very hot but not smoking.
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2. Pick up one tortilla at a time with kitchen tongs, immerse it in the oil fora few seconds to heat and soften it, and immediately transfer it to paper towels to drain.
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3. To assemble each enchilada, place a hot tortilla on an ovenproof serving plate and spread 2 tablespoons of the chili sauce over it. Scatter about ¼ cup of cheese on top, add a second tortilla and cover it with chili sauce and cheese in the same fashion.
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4. Set a third tortilla on top, spread it with ¼ cup of chili sauce and scatter about ½ cup of cheese over it. When all the enchiladas are assembled, slide them under the broiler for 30 seconds or so, to melt the cheese topping. Serve at once.
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