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Enchilada Casserole
Although today you can find enchiladas stuffed with chicken, crabmeat or cottage cheese, this stacked red chile and cheese enchilada is the traditional New Mexican one.

3 Tbsp. flour
1Tbsp. vegetable oil
6 Tbsp. BUENO® Special Reserve
   Chile Powder
Warm water
1 clove garlic, minced
1 tsp. salt

 Dash of BUENO® Oregano
1 doz. BUENO® Corn Tortillas
1 medium onion, chopped
2 cups cheddar or longhorn cheese, shredded
Vegetable oil for frying tortillas
  1. Brown flour in 1 tablespoon oil. Add chile powder and blend in enough warm water to make a sauce of the thickness you desire.
  2. Add garlic, salt and oregano. Simmer for at least 30 minutes while flavors blend.
  3. Quickly dip corn tortillas one at a time in hot oil to soften. Drain on paper towels.
  4. Dip each fried tortilla in above chile sauce, and place enough of the tortillas side by side in a casserole dish to cover bottom. Spread some chile sauce over tortillas. Sprinkle with onion and cheese. Add remaining layers of fried tortillas dipped in chile sauce, onion and cheese until all ingredients are used. Add remaining sauce on top or pour over individual servings.
  5. Bake at 350 ° for 20 minutes or until cheese on top is melted.

 

Makes six 8 oz.servings.