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Layered Enchilada Bake

Contributed by: NAPSA

A tower of tortillas can make a tremendously delicious dish.

Olives Spice Up Sumptuous Summer Recipes (NAPSA) - With the warm weather upon us, it is time for soaking up sun and enjoying savory summer meals. Food columnist Jacqueline Higuera McMahan, author of Rancho Cooking, has created a sumptuous summer recipe, "Layered Enchilada Bake," adding her culinary twist to an all-time favorite. Olives make a great complement to this towering stack of chile-dipped corn tortillas and deliciously simple onion and cheese filling.

Ingredients:

    Rancho Cooking
  • 2 tablespoons canola/light-flavored olive oil
  • 8 corn tortillas
  • 1 1/2 cups onions, diced
  • 2 1/2 cups red chile sauce, recipe below
  • 1 cup Lindsay(r) Pitted Black Ripe Olives, halved
  • 3 cups grated medium-sharp Cheddar cheese

Garnishes:

  • 1/4 cup crema mexicana
  • 1 avocado, peeled and sliced
  • 1/2 cup crumbled queso cotija
  • 1 cup washed romaine leaves, cut into ribbons
  • 2 teaspoons olive oil
  • Pinch of salt
  • 2 teaspoons red or white wine vinegar
  • 1/" cup Lindsay(r) Pitted Black Ripe Olives

Directions:

Heat 1 tablespoon of oil in skillet over medium heat and sizzle tortillas on both sides for a minute. Drain on paper towels. Continue frying the tortillas, adding a teaspoon of oil to skillet for each one. In remaining oil, saute onions for 3 minutes removing raw flavor.

Dip a tortilla in the red chile sauce, laying it in an oiled, shallow casserole. Sprinkle onions, olives and cheese on top. Repeat for each tortilla. Press stack in middle, then around edges so everything sticks together. Pour remaining sauce around base of stack.

Preheat oven to 350 F. Bake stack for 15 minutes. Garnish by drizzling crema in a cross over the top and letting run down the sides. Top with avocado slices and cheese. Toss romaine with olive oil, salt, wine vinegar and olives. Arrange around bottom of Enchilada Bake.

Red Chile Sauce

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1/2 teaspoon ground cumin
  • 1 can (28 ounces) red chile sauce
  • 1 tablespoon light brown sugar

Heat olive oil and saute garlic for 1 minute, adding oregano, cumin and red chile sauce. Simmer for 15 minutes, then taste. If the chile seems sharp, add brown sugar and simmer for 1-2 minutes.


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