This weeks signature meal: Red Chili Stacked Enchiladas
First, prepare perfect meal preparation cocktail.
0.5 Shot Orange Curacao
Add Jarrito's Grapefruit Soda to taste, garnish with lime
Take a sip and start your red Chili Sauce. This is accomplished by starting with Bueno Red Chili, brought back in a collapsible cooler from your last vacation to Santa Fe or purchased in it's mild form at your local gourmet grocery store.
In olive oil, saute half an onion with one clove of minced garlic. When soft, add red chili, a pinch of oregano and 1.5 cups of chicken broth . To make the recipe vegetarian, vegetable broth or water works as well. Cover with a lid and allow to simmer for 15 to 20 minutes.
Take a few more sips of your cocktail and prepare the black beans by adding one can with their liquid to a pot. Season with black pepper, salt, and 1 diced jalapeno with seeds and 1 diced jalapeno without seeds. Bring to simmer until red chili is complete.
You are getting close now, so preheat oven to 425. Dig out your casserole dish and remember to spray with cooking spray- remember what a pain it is to clean without the spray? Check to see how fresh your corn tortillas are. If they are still warm from being made at your local tortillaria, don't worry about warming/softening them in oil. If not, heat oil, until it almost sizzles and add tortillas one at a time to soften, using paper towels to suck up excess oil. Back to the dish- add a small amount of red chile to the bottom to start your layering process. Create a layer of tortillas on top of sauce followed by grated cheese (we prefer sharp cheddar), and beans.
Continue this layering pattern until you have no more room in your pan. Cover the top most layer with all remaining red chili and lots of cheese. Place the pan on a baking sheet- to save the bottom of your oven, and bake for 30 minutes. Remove from oven and allow to rest/cool for 10 minutes. Serve with your favorite beans (we like to invite family members over who also bring beans) and Mexican beer or iced tea.