Saturday, July 9, 2011

Santa Fe Red Chile Enchiladas

Consider this dish the alter ego of the Green Chile and Chicken Enchiladas I made a few nights back - red sauce instead of green sauce, Match pork instead of Gardein chicken, and vegan cheddar in place of the Sunergia feta.... It's essentially the same preparation, but with different flavors.  Once again, the ingredients are stacked in two piles, rather than rolled, and then cut in half to serve.

  • Cooking spray
  • 8 ounces Match pork, thawed
  • 1/2 teaspoon canola oil
  • 1 cup chopped onion
  • 3 minced garlic cloves
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 and 3/4 cups New Mexican Red Chile Sauce
  • 6 (6-inch) corn tortillas
  • 1/4 cup shredded Daiya cheddar
1. Pat the Match pork into a 1/2-inch thick layer on a baking sheet coated with cooking spray, and bake at 400 degrees for about 18 minutes, until the outside is crisp.  Shred with a fork; set aside.

2. Heat the canola oil in a skillet over medium-high heat.  Add the onion and saute for 4 minutes.  Add the garlic; saute for 1 minute.  Remove from heat and stir in the shredded pork, dried oregano, salt, and black pepper.

3. Spread 1/4 cup New Mexican Red Chile Sauce in the bottom of an 11x7-inch baking dish coated with cooking spray.  Place 2 of the tortillas over the sauce.  Top evenly with half of the pork mixture and 1/2 cup red sauce.  Repeat the layers - 2 tortillas, the remaining pork mixture, and 1/2 cup sauce - and top each stack with a final tortilla.  Spread evenly with the final 1/2 cup red sauce, and sprinkle with the Daiya cheddar.

4. Bake at 350 degrees for 20 minutes.  Cut each tortilla stack in half.

Nutrition Info:
4 servings (1/2 a tortilla stack), Calories 294 

Tasting Notes:
Sadly, I was disappointed with the flavor of this dish.  I found that the red chile sauce dominated to the detriment of everything else, so that I could hardly taste the pork mixture (which smelled so good when mixed with the onions and oregano during preparation) the cheddar on top, or even the tortillas.  I guess that makes me a green chile sauce girl all the way, since I really enjoyed my green chile enchiladas.  However, if you've made the red chile sauce and really loved it, then this dish is for you.

Update: I enjoyed these much better reheated the next day for lunch - perhaps the flavors had time to coalesce, but the red sauce was no longer so dominant.  My preference is still for the green over the red enchiladas, however.


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