Santa Fe School of Cooking Red Chile Cheese Enchiladas
 Enchiladas in SFSC's vintage Nambé casserole--used at the school for 19 years. Pictured with Frond utensils. (Photo by Lois Ellen Frank) |
- 3 c. red or green chile sauce (red sauce recipe follows)
16 fresh corn tortillas, about 4 inches in diameter
4 c. cooked shredded chicken
1-1/2 lbs. Monterey Jack or Cheddar cheese, grated
1-1/2 c. diced onion, or sliced scallions with green tops
2 c. shredded iceberg or romaine lettuce
1-1/2 c. diced tomato
1-1/4 c. sour cream
Preheat the oven to 350 degrees. Oil a 9X12 baking dish or pan.
Spread about 1 c. of the sauce over the bottom of the dish and layer half of the tortillas evenly over the sauce. Top the tortillas with half the chicken and 1/3 of the cheese and sprinkle with half the onion (for milder onion flavor, use scallions). Repeat for second layer and top with the last cup of sauce and the remaining cheese. Bake 20 to 30 minutes, until bubbly and lightly browned.
To serve, spoon portions onto dinner plates, garnish with shredded lettuce, diced tomato, and top with 2 T. sour cream. Serve with pinto beans and posole.
Serves 10
Red Chile Sauce from Ground Chile
1/4 c. vegetable oil
1/2 c. finely diced onion
2 to 3 t. minced garlic
2 T. all purpose flour
1/2 c. pure ground medium Chimayo red chile
2-1/2 c. water
1 t. dried Mexican oregano
1/2 t. freshly ground cumin seed
Salt to taste
Heat the oil in a medium saucepan and sauté the onion for 3 to 4 minutes, until softened. Add the garlic and sauté 2 minutes more. Stir in the flour, the chile and slowly add the water, whisking to break up any lumps in the chile. Add the oregano and the cumin, and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the mixture has thickened slightly. Season with salt to taste.
Makes about 3 cups.
Optional seasonings: freshly ground coriander seed, Mexican oregano. (If you have trouble finding Chimayo red chile in your area, you may substitute any pure New Mexican red chile powder.)
ABOUT THE SANTA FE SCHOOL OF COOKING
Located in beautiful Santa Fe, New Mexico, just steps from the historic Plaza, The Santa Fe School of Cooking is an internationally acclaimed, recreational culinary school and market specializing in foods of the southwest. SFSC offers an array of Southwest cooking classes several times a week, year-round. Class descriptions vary with added specialty classes--such as The Insiders' Culinary Adventure!, Restaurant Walking Tour!, and Fine Dining Santa Fe Style--seasonal cooking classes, and classes for the whole family. Menus include traditional New Mexican, Native American, Mexican, Spanish, vegetarian, and contemporary Southwestern cuisine. Classes, taught by some of the best chefs in Santa Fe, are not only entertaining and educational, but delicious, too.
Founder Susan Curtis and her daughter Nicole Curtis Ammerman are the authors of two Santa Fe School of Cooking cookbooks. The latest, Santa Fe School of Cooking--Flavors of the Southwest, the pair share dozens of new recipes, techniques, traditions and flavors from one of America's culinary hotspots. Fresh ingredients, local foods and products, Native American, Mexican, and Spanish flavors, and the blessed green chile are the hallmarks for Santa Fe-style cooking. Mouth-watering photographs by Eric Swanson add to the appeal of this book. Cookbooks, New Mexico foods, and gift baskets, the school's class schedule, and much more can be found on their website: www.santafeschoolofcooking.com
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