|tiny stacked enchilada: food :: cat videos: real life|
I'm too old for a midnight snack. People in their thirties can't just get wasted, pound some whataburger at 3am, wake up on a half eaten taquito for a pillow & it's wrapper for a blankey & then expect to function. We'd wake up with the taste of shame for an enemy & heartburn for a best friend. Besides, we've got having a job & not being a red nosed drunk to think about.
I do however enjoy making things on a whim super late at night, right before bed (ok fine. at 10:30). And then not eating them until lunch the next day on account of the heartburn. This is one of those. It's also enchiladas, which as I discussed before, I don't really like. Why are you making something you don't like, you ask? Get your own blog dingleberry. I had boredom, I had an idea…
This is a miniature, single serving take on New Mexico style (stacked, although sans fried egg on top) enchiladas. They're shaped like Texas, because lets face it, the shape of Texas is waaaaay cooler than the shape of new New Mexico* & because I have a Texas shaped cookie cutter from Sur la Table (fuck off).
You could also make this as a regular casserole. It's like enchilada lasagna. Just don't cut the tortillas to resemble New Mexico or everybody will think you're an asshole.
tiny stacked enchilada
(or make it regular size and invent a shrinking gun)
2 corn tortillas
shredded cheddar jack cheese
canned enchilada sauce (look for chilies as the first ingredient)
leftover meat, i used carnitas (sub additoonal cheese if desired)
Preheat oven to 400
empty enchilada sauce into a bowl.
cut your tortillas with cookie cutter to get 6 little texas tortillas.
spread a spoonful of enchilada sauce onto the bottom of your cooking vessel.
you're going to dip each piece of tortilla into the sauce, covering it in sauce, and then layer: saucy tortilla, cheese, saucy tortilla, meat, saucy tortilla, cheese. repeat. top with extra cheese and sauce as desired.
bake about 10-15 minutes. everything here is already cooked, so you're just getting it warm & melting the cheese.
I garnished with cotija, cilantro, a grilled chili slice & additional enchilada sauce. Plus some of this addictive-ass green hot sauce that I horde when I go to the greatest taqueria on the planet. Then I froze the unused enchilada sauce.
You're showing me something, stacked enchilada. I still think your cousin, regular enchilada, is a grody tramp though. You must be adopted.
|martha stewart taught me this when we were in prison together|
*I've got mad love for you New Mexico, but your shape looks like fat square Alabama or upside down Utah. In fact, let's all take a second to laugh at the shape of New Mexico. There, I feel better.