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New Enchiladas

Enchilada sauce -the classic red chili sauce
1. Make the sauce. Let simmer for about 10 minutes
2. Start the stacking with sauce, lay on one tortilla, add filling and cheese and top with second tortilla.
3. Finish stacking with more sauce and cheese on the top -> to the oven. Bake 20 min. at 350 ° F

enchiladas stacked in gratinée pan

New Red Enchiladas

  • 2 Corn Tortillas (per person)
  • 45 grams of mild cheese (emmenthaler, provolone, cheddar or a mixture)
  • 1/2 small onion
  • leftover squash, skirt steak

For the sauce, mix:

  • 2 T chili powder
  • 1 T tomato paste (optional)
  • 1 cup water

Stacked enchilada, two each in our personal size Le Creuset gratinée pan (Au Gratin in Palm color) are the perfect way to make enchiladas for just two people. The corn tortillas are not rolled but just stacked on a little sauce, filling added, another tortilla placed on top and all are covered with sauce. There is no need for any adjustment for altitude.


The baked enchiladas stay warm in our beautifull lime green enamelled pan. Instead of topping the hot dish with sour cream we use a plain Greek-style thick yogurt. The corn tortillas are found and fit perfectly into this pan, and leaves a little sauce with no tortilla at the ends.  Steuart has been adding rice or beans or left-over steamed vegetables in these corners and they make this one dish a full meal.

We can find chili powder at local mercados, but the very best chili powder we have been able to find that is consistently awesome is from the restaurant, The Shed, in Santa Fe, NM.  They ship and so we placed an other for several package and a few jars of their pre-made sauce.  Let us know if you are in need of som.

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