Recipe - Stacked Enchiladas With `everything Salsa

3 tablespoon Canola oil; about
8 Corn tortillas
1 One half cup Everything Salsa (see
recipe)
2 cup Chopped red onion (or mild
onion like Vidalia)
3 cup Grated Monterey Jack and
cheddar cheese (mixed)
One half cup Crumbled queso fresco
Avocado slices
1 cup Crisp romaine lettuce
leaves, cut into ribbons

Recipes from San Francisco Chronicle:

SOUTH TO NORTH `Everything' Salsa Adds Zing to, Well, Everything

Jacqueline Higuera McMahan

The ideal salsa should be able to adorn many things besides tortilla chips.

This summer, while playing around in the kitchen with luscious tomatoes
from a nearby farm stand, I discovered the perfect Everything Salsa. It's
made with wonderful summer tomatoes, spiked with New Mexico and chipotle
chiles, sweetened with red onion, and smoothed with cream.

Best of all, the recipe makes a full quart and keeps well, refrigerated,
for up to a week. (You can also freeze it, in onecup measures, for several
months.)

That means you've got plenty for those chips but much more, too. You can
brush Everything Salsa onto chicken breasts or pork tenderloins that are
grilling on the barbecue just omit the cream if you're using it on the
grill or use it to lace vegetables for tacos.

It's even nice on pasta, if like me you think salsa goes with just
about anything.

Everything Salsa is best, however, in Stacked Enchiladas one of the
easiest and fastest enchilada recipes I know. It's great for a quick summer
meal and it, too, can be made ahead.

INSTRUCTIONS: Preheat the oven to 350 degrees. Oil a baking sheet.

Heat about 2 teaspoons of the oil in a large skillet. Add 2 tortillas and
fry just long enough to seal and soften them. Remove with tongs and dip 1
at a time into the salsa. Place on the baking sheet. Sprinkle a few
tablespoons of the chopped onion and a little of the Jack/cheddar cheese on
1 tortilla. Dip the other softened tortilla in salsa and place on top of
the first. Sprinkle more cheese on top.

Fry and form 3 more stacks, using 2 tortillas for each.

Bake for 10 minutes.

Sprinkle with queso fresco, avocado and slivered romaine. Yields 4 stacked
enchiladas.

PER ENCHILADA: 635 calories, 29 g protein, 45 g carbohydrate, 40 g fat (18
g saturated), 82 mg cholesterol, 1,013 mg sodium, 9 g fiber.

Posted to CHILEHEADS DIGEST V4 #044 by Judy Howle howle@ebicom.net on
Jul 27, 1997