Red chili enchiladas

August 5, 2009

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Serves 6

Abuelita Villarreal’s Comida Mexicana Ranchero Red chili sauce, available at some Whole Foods Markets, works well here if you don’t make your own. The Shed’s Red Chile Sauce is also available at the restaurant’s website,

1/2 cup canola oil
12 blue or yellow corn tortillas
1 bunch scallions, chopped
1 1/2 pounds grated Monterey Jack cheese
8 cups red chili sauce
6 eggs, cooked over easy (optional)
1. Set the oven at 450 degrees. Have on hand an 11-by-17-inch rimmed baking sheet, lined with parchment paper.

2. In a skillet, heat the oil. When it is hot, fry the tortillas one by one until they soften and blister. Transfer to paper towels to drain.

3. Set 6 tortillas on the baking sheet. Sprinkle each one with scallions and cheese. Cover each with another tortilla, then sprinkle with more scallions and cheese. Spoon chili sauce over the tortilla-and-cheese stacks. Bake the dish for 5 minutes or until the mixture starts to bubble around the edges. Top with an egg, if you like. Adapted from the Shed