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    DEAD HORSE RANCH RED CHILE ENCHILADAS


    Source of Recipe


    RecipeGoldMine

    List of Ingredients




    Red Chile Sauce
    3 ounces dried whole New Mexico chiles
    4 cups boiling water
    2 tablespoons fine dry bread crumbs
    1 1/2 tablespoons vegetable oil
    1 garlic clove, minced
    1 teaspoon dried oregano, crumbled
    1 tablespoon cider vinegar
    2 teaspoons salt

    Enchiladas
    3 large onions, chopped (4 cups)
    3 tablespoons olive oil
    12 (5-inch) white or yellow corn tortillas
    3/4 pound white sharp Cheddar, coarsely grated (5 cups)
    1 (6 ounce) can pitted black olives, sliced

    Red Chile Sauce: Rinse chiles and split open, discarding stems, seeds, and ribs.

    Recipe



    Heat a dry well-seasoned cast-iron skillet over moderate heat, then toast chiles in batches, turning them, about 30 seconds total. Transfer to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 15 minutes.

    Reserve one fourth of soaking liquid, then pur�e chiles with remaining liquid in a blender until smooth (use caution when blending hot liquids). Pour pur�e through a fine sieve into a bowl, pressing on solids. Whisk in reserved soaking liquid.

    Toast bread crumbs in oil in a 2-quart heavy saucepan over moderate heat, stirring constantly, until pale golden, about 1 minute. Add garlic and oregano and cook, stirring, until fragrant, about 1 minute. Stir in chile pur�e, vinegar, and salt and simmer, stirring occasionally, until slightly thickened, about 25 minutes.

    Enchiladas: Preheat oven to 350�F.

    Cook onions in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until softened, about 20 minutes.

    Spoon half of chile sauce evenly over bottom of a lightly oiled 13 x 9-inch (3-quart) baking dish, then cover with 4 tortillas, overlapping slightly. Sprinkle tortillas evenly with one third of cheese, then half of onions and olives. Repeat layering with another 4 tortillas, another third of cheese, and remaining onions and olives. Top with remaining 4 tortillas, sauce, and cheese. Bake, uncovered, in middle of oven until cheese is melted and bubbling, about 25 minutes.

    Makes 6 servings.


 

 

 


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