Stacked enchiladas with `everything' salsa

1 Servings

Ingredients

Quantity Ingredient
3 tablespoons Canola oil; about
8 Corn tortillas
1½ cup Everything Salsa (see recipe)
2 cups Chopped red onion (or mild onion like Vidalia)
3 cups Grated Monterey Jack and cheddar cheese (mixed)
½ cup Crumbled queso fresco
Avocado slices
1 cup Crisp romaine lettuce leaves, cut into ribbons

Directions

Recipes from San Francisco Chronicle: SOUTH TO NORTH -- `Everything' Salsa Adds Zing to, Well, Everything Jacqueline Higuera McMahan

The ideal salsa should be able to adorn many things besides tortilla chips.

This summer, while playing around in the kitchen with luscious tomatoes from a nearby farm stand, I discovered the perfect Everything Salsa. It's made with wonderful summer tomatoes, spiked with New Mexico and chipotle chiles, sweetened with red onion, and smoothed with cream.

Best of all, the recipe makes a full quart and keeps well, refrigerated, for up to a week. (You can also freeze it, in one-cup measures, for several months.)

That means you've got plenty for those chips -- but much more, too. You can brush Everything Salsa onto chicken breasts or pork tenderloins that are grilling on the barbecue -- just omit the cream if you're using it on the grill -- or use it to lace vegetables for tacos.

It's even nice on pasta, if -- like me -- you think salsa goes with just about anything.

Everything Salsa is best, however, in Stacked Enchiladas -- one of the easiest and fastest enchilada recipes I know. It's great for a quick summer meal and it, too, can be made ahead.

INSTRUCTIONS: Preheat the oven to 350 degrees. Oil a baking sheet.

Heat about 2 teaspoons of the oil in a large skillet. Add 2 tortillas and fry just long enough to seal and soften them. Remove with tongs and dip 1 at a time into the salsa. Place on the baking sheet. Sprinkle a few tablespoons of the chopped onion and a little of the Jack/cheddar cheese on 1 tortilla. Dip the other softened tortilla in salsa and place on top of the first. Sprinkle more cheese on top.

Fry and form 3 more stacks, using 2 tortillas for each.

Bake for 10 minutes.

Sprinkle with queso fresco, avocado and slivered romaine. Yields 4 stacked enchiladas.

PER ENCHILADA: 635 calories, 29 g protein, 45 g carbohydrate, 40 g fat (18 g saturated), 82 mg cholesterol, 1,013 mg sodium, 9 g fiber.

Posted to CHILE-HEADS DIGEST V4 #044 by Judy Howle <howle@...> on Jul 27, 1997

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