Enchiladas

These enchiladas are served in the stacked 
presentation seen frequently in New Mexico. 
For an even more New Mexican touch, 
top with a fried egg.

2 cups basic red chile sauce 
8 corn tortillas 
(preferably made with blue corn)
1/2 cup medium-dice onion
1 15-ounce can black beans, drained
1 cup grated cheddar cheese
Coarsely chopped romaine lettuce 
and chopped tomato for garnish


1. Preheat oven to 425°. 
Place a spoonful of sauce on 4 oven-proof plates. 
Top with a tortilla, a spoonful of sauce, 
a layer of onion, some black beans, 
and some cheese. 
Repeat, placing a tortilla on top 
of the final layer of cheese. 
2. Bake for 12 to 15 minutes, until bubbly.
Serve immediately with lettuce,tomato 
and/or avocado for garnish.


 

**Tortilla Recipe
***Red and Green Chile Sauce Recipes