Well done. I grew up in Fort Stockton eating stacked enchiladas. Don't remember seeing rolled until I got to CS. Those look great.

looks great

FIDO*98* said:

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Brought a little bit of Santa Fe back from a recent vacation in the form of dried Hatch and Ancho chiles along with some Heirloom Chimayo chile powder. Turned everything into some classic stacked New Mexico cheese enchiladas tonight using Mark Miller's Coyote Cafe recipe as a baseline

With or without a fried egg, It's a damn shame these aren't served at more places in Texas

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Looks delicious, Fido!

Do you have a recipe? Are the tortillas fried?

Here's the recipe I used. I brush the tortillas with avocado oil and heat them on a griddle to soften them up. Cheese is Monterrey Jack and mild white Cheddar

No beef?

DiskoTroop said:

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TXAG 05 said:

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No beef?

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In CHEESE enchiladas? No, I wouldn't guess there is.

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I get that, but why eat cheese enchiladas when you could put meat in them?

TXAG 05 said:

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No beef?

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I believe Fido went vegetarian a few years ago. He's mentioned it in other threads. His cheese enchiladas with meat sauce is damn tasty.

FIDO*98* said:

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Here's the recipe I used. I brush the tortillas with avocado oil and heat them on a griddle to soften them up. Cheese is Monterrey Jack and mild white Cheddar

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What cookbook is that? Looks like a good one.

Well this was inspirational. Over the weekend I gave it a shot.

Layered corn tortillas that were toasted on the griddle then dipped in gravy, beef seasoned with chili gravy, diced onions, garlic and diced roasted Anaheim pepper, grated American. Cooked in the oven to melt the cheese. Topped with a fried egg, sliced avocado and crema.

I have had stacked ones before but never made them. I have made plenty of Tex Mex rolled ones. I prefer them with flour tortillas and stuffed with fajita meat. This was a nice change.

I've had cheese enchiladas with a plain chili sauce and a chili sauce with meat. Both have their place.

Made stacked Enchiladas with a twist tonight. I used roasted ripe hatch Chiles with Chimayo heirloom powder instead of dried Chiles The sauce was bright and fresh and found they were excellent despite being a bit of a surprise. I diced a small onion and sauted in 1/4 c Avocado oil until translucent then added a coy of cloves of garlic at the end. Added the veggies to a blender with a jar of peppers, couple of TBLS Chimayo powder, Tbls tomato paste, salt, oregano, splash of white vinegar. Pureed until smooth adding a little water as needed. Back to the pan and cooked for about 20 mins to blend the flavors. Cheese is 50/50 cheddar and deluxe American. Will definitely do these again

I've made stacked enchiladas using this Fresh Chile red sauce recipe, with and without meat. Good stuff. Reminds me of the awesome New Mexico food in Las Cruces. Cowboy Kent Rollins did an enchilada video with them, where they did the cheese only version, but with eggs on top.

https://freshchileco.com/blogs/fresh-chile-recipes/hatch-red-chile-stacked-enchiladas

FIDO is the MAN! Wow, that makes me so HUNGRY! Damn, will now have to try this. My Dad, from Ft. Davis, only ever made us stacked when we were kids and always with the fried egg.