Tag Archives: enchiladas

Carne Adovada Enchiladas

Carne Adovada Enchiladas - Red chile enchiladas made with leftover carne adovada or pulled pork | mjskitchen.com

[Jump to recipe]

Oh…what to do with leftover carne adovada or pulled pork. In this kitchen, it’s normally used to make a batch of enchiladas.  It doesn’t take but about 1 cup of tender braised pork to make enough enchiladas for two people. If you have more than that, then make a larger batch and serve the whole family or family and friends.

Like with any batch of enchiladas, you can keep is simple by just using the meat, tortillas and the desired amount of chile or enchilada sauce, or, you can add other ingredients to create a complete, one dish meal. And that’s what I’ve done with these carne adovada enchiladas. Fresh spinach and onion are added to each layer along with a little sour cream,  and, even though I don’t show it in the pictures, a fried egg is placed on top along with a little more red chile.  Normally, our enchiladas are smothered in red chile, but because the carne adovada was already very spicy, I held back.

Continue Reading →

Comments { 50 }

Beef and Chorizo Enchiladas

Restaurant style enchiladas with beef, chorizo and red chile sauce mjskitchen.com

[Jump to recipe]

During our Abiquiu trip, we took a drive through El Rito, New Mexico, and on to Ojo Caliente.  Ojo Caliente is another small New Mexico town which is well known for its Mineral Springs Resort & Spa. Originally, we were going to eat lunch at the spa restaurant, but once we arrived and saw how crazy, busy the place was we decided to go elsewhere. We were looking for something a lot more laid back, which was the general theme of our vacation. 🙂 So we drove back to the main road where we saw a sleepy looking cafe called the Mesa Vista Cafe.

Continue Reading →

Comments { 49 }

New Mexico Red Chile Enchiladas

New Mexico Red Chile Enchiladas #enchiladas #red #chile #vegetarian @mjskitchen

 

One of my favorite dishes to make with red chile sauce is this plate of New Mexico Red Chile Enchiladas.  This is the dish that got me hooked on New Mexico cuisine when we moved here back in the 70’s. I learned how to make them right away and have been making them regularly ever since.   A plate of these New Mexico Red Chile Enchiladas is one of my most favorite meals!

These enchiladas are as easy to make as a peanut butter and jelly sandwich as long as you already have the red chile. If you have the red chile made, it takes 15 minutes to prep and assemble, and an extra 2 minutes for each serving. Top it with a fried egg and you have yourself a hearty meal.  Enjoy!

Continue Reading →

Comments { 58 }

Calabacitas Enchiladas (Corn, Squash and Green Chile)

Enchiladas made with squash, corn and green chile mjskitchen.com

Calabacitas is a traditional New Mexico early fall dish of summer squashes, corn, and green chile.  However, you’ll find several variation, some with tomatoes and others cheese. Frequently, you find Calabacitas as a fall special in New Mexican restaurants. The basic calabacitas recipe is SO easy and quite tasty.

A couple of weeks ago I had one medium sized yellow squash from the garden sitting all by itself in the crisper, a pot of green chile sauce sitting on the stove top, two dozen corn tortillas in the fridge, and a freezer packed with bags of fresh corn. Throw all that together with some cheese and what do you have – Calabacitas enchiladas. I decided to make them stacked or flat as opposed to rolled, because they are easier to assemble and much easier to get out of the pan.  Not only that, I do prefer flat enchiladas to rolled – don’t ask me why, but I do.

ENJOY!
Continue Reading →

Comments { 73 }