(Recipe submitted by Cecilia Rosacker-McCord of Lemitar, NM)Apparently enchiladas in New Mexico are very different than your typical enchiladas that you get in a Mexican restaurant. Layering the tortillas, rather ran rolling them is a lot easier and less time consuming (genius in my book!), and is topped with a fried egg. Yum!
For the sauce you start by puréeing the chilies, onion, garlic and tomato with a cup of hot water to make a liquid paste.
After sautéing your garlic and onion, add the chard and cook only until wilted.
Add the sauce and cook until thickened - about 8-10 minutes - NOT!
Being my "liquid paste" of a sauce, was more liquid than paste, it took about 35 minutes to thicken. I did not mind much - the aroma while simmering was amazing.
New Mexico Chard Enchiladas
4 medium tomatoes, coarsely chopped (about 1 pound)
3 cloves garlic, coarsely chopped
½ medium onion, coarsely chopped
6 dried New Mexico chilies, stemmed, seeded, and torn into coarse pieces
1 to 2 cups hot water
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
1 bunch Swiss chard, stems removed, leaves coarsely chopped (about ¾ pound)
12 small corn tortillas, preferably blue corn (about 6-inch in diameter)
1½ cups grated Jack or cheddar cheese
4 fried eggs (optional)
Preheat oven to 350°F.
Place the tomatoes, coarsely chopped garlic & onion, dried chilies, and 1 cup (I would start out with ½ cup and add more if needed) of hot water in a food processor. Blend until as smooth as possible, adding a little more water if necessary to make a liquid paste. Set aside.
Heat the oil in a large sauté pan. Add the finely chopped onion & garlic and sauté over medium heat until golden, about 6 to 8 minutes. Add the chard and stir over medium-high heat until wilted, but not soft, about 2 minutes. Stir in the tomato purée and cook until thickened, 8 to 10 minutes (it took about 35 minutes for me).
Place 4 tortillas without overlapping on a jelly-roll pan. Spread each with enough sauce to cover. Sprinkle grated cheese over the sauce. Top with another tortilla, spread with sauce, and sprinkle with cheese. Continue layering until you have 4 stacks, 3 layers high, with sauce and cheese on top.
Place in the oven and bake until the cheese on top is melted. Serve right away, topped with a fried egg on each enchilada.
Gardeners’ Community Cookbook/Victoria Wise