Christmas-Style Enchilada Stacks

Votes: 1

Time: 1 hour 45 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 977, total fat 56 G., saturated fats 16 G., proteins 48 G., carbohydrates 82 G., fiber 20 G., cholesterol 294 mg, sodium 1349 mg, sugar 9 G.

Traditional Mexican enchiladas are tortilla tubes filled with meat, baked in a sauce topped with melting cheese. This festive version is made in puff pastry, and instead of one meat sauce, the filling contains two: a red one with beef and a green one with pork. The final, topmost layer is grated cheese. Place the assembled enchiladas in a preheated oven for a few minutes to melt the cheese, and serve immediately.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Green sauce

2 tbsp. l. olive oil
200 g pork shoulder steak, diced
Garlic salt
2 cloves garlic, crushed
3 x 110g cans of canned green chili peppers, drained and diced
1 cup canned chopped tomatoes
1.5 tsp red pepper flakes
1/4 cup flour

Red sauce

1 cup ground New Mexico pepper
2 cloves of garlic
0.5 cups flour
Garlic salt
2 tbsp. l. olive oil
200 g beef sirloin steak, diced

Enchilada

12 6-inch (15 cm) corn tortillas, toasted
1 cup grated cheddar
Cooking spray
4 large eggs
Shredded lettuce and diced tomatoes, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, pork, tortilla, tomatoes, eggs, cheddar cheese, chili pepper, garlic salt, leaf lettuce

Cooking the dish according to the recipe:

Prepare the green sauce:

Heat olive oil in a large saucepan over medium-high heat. Season the pork with garlic salt and black pepper, add to the pan, and brown on all sides. Add the minced garlic and cook for 30 seconds, then add the chili pepper, tomatoes, red pepper flakes, and 3 cups of water. Simmer over low heat until the pork is tender, about 1 hour. Combine the flour and 1 cup of water in a blender and blend until smooth, then whisk the liquid into the sauce and cook until the sauce thickens, about 5 minutes more.
Meanwhile, prepare the red sauce.:

Combine the ground chili pepper, garlic, and 5 cups of water in a blender and blend until smooth. Sprinkle the flour in a shallow bowl with garlic salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Dredge the beef in the flour, then add it to the skillet and brown on all sides. Pour in the chili powder mixture and simmer over low heat until the beef is tender, about 15 minutes.

Make enchiladas:

Preheat the oven to broil mode. Place 4 tortillas on a baking sheet. Sprinkle each with cheese, then top one side with green sauce and the other with red sauce. Repeat the layering process 2 more times. Sprinkle a little more cheese on top and broil until melted, 3-5 minutes. Meanwhile, spray a nonstick skillet with cooking spray and fry the eggs, seasoning with salt and pepper. Top each enchilada stack with lettuce, tomatoes, and a fried egg.

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