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San Carlos, Sonora, Mexico
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Flat (chatas) enchiladas are very popular in Sonoran Mexico, Arizona and New Mexico where they are also called enchiladas montadasor (mounted) and may be topped with one or more fried egg. In this recipe, there is no frying, so these enchiladas are quicker and have fewer calories than the conventional rolled variety. Since these are cooked on their own plate, there are no pans to cleanup. This recipe works very well in the microwave but may be cooked in a 425 F oven until bubbly hot. (Use a potholder to grab the plate.) A great sauce will make a great enchiladas but it can be made a day, week, or months ahead of time and kept frozen until needed.
4 Tablespoons La Milpa Enchiladas Sauce (Chile Colorado), warmed
3 White corn tortillas
4 Tablespoons white melting cheese 50% each Monterey jack and queso fresco
Garnish
Chopped iceberg lettuce with tomatoes slices, tossed in a vinaigrette
Chopped green onions
Chopped cilantro
Fried eggs if desired.
Assemble enchilada: Place 1 tablespoon of enchilada sauce on a microwave/oven safe plate and top with a tortilla. Spoon over tablespoon of enchilada sauce. Sprinkle with cheese and add next tortilla, add more sauce and cheese. Top with last tortilla, follow by another tablespoon of enchilada sauce then cheese. Microwave 3 minutes on high. (Alternately, preparre several servings and bake in 425 F oven. Let rest 1 minute then garnish plate with lettuce, tomatoes, and scallions, chopped cilantro, and optionally, fried eggs.
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