She Strengthens

Southwestern Fusion: A Twist on Traditional Enchiladas

A Creative Take on a Classic Dish

Imagine a culinary masterpiece that combines the flavors of a classic enchilada with the elegance of lasagna. This innovative recipe, born from our Low-Carb Southwest class, is a game-changer.

The Enchilada Roll-Up

Instead of layering ingredients, create individual, rolled enchiladas using grilled or broiled eggplant slices. Simply place 3 tablespoons of cheese mixture in the center of each slice, roll up, and place in a baking dish. Cover with sautéed onions and red chile sauce, and bake until golden brown.

The Essential Ingredients

For the enchiladas:

• 1 cup crumbled goat cheese, feta, or ricotta
• 1 cup grated cheddar or Monterey Jack cheese
• 2 eggplants, sliced 1/4 inch thick
• 1 large onion, diced

For the red chile sauce:

• 1/2 cup Chimayo chile powder
• 8-10 tomatoes
• 3 cloves garlic, chopped
• 1/2 teaspoon toasted cumin seed
• 1/2 teaspoon toasted coriander seed
• 1 teaspoon toasted Mexican oregano (optional)
• 1 1/2 to 2 cups chicken or vegetable stock
• 1 tablespoon honey (optional)
• Salt and pepper to taste

Crafting the Red Chile Sauce

Char tomatoes over a gas flame or broil them in the oven until lightly blackened and soft. Blend with sautéed garlic, chile powder, cumin, coriander, Mexican oregano, chicken or vegetable stock, and honey (if using). Season with salt and pepper to taste.

Assembling the Enchiladas

Sauté onions until golden, then set aside. Grill or broil eggplant slices until slightly charred and softened. Mix cheeses together and set aside. In an oven-safe casserole dish, spread 1/3 of the sauce over the bottom. Arrange 1/3 of the eggplant slices over the sauce, followed by 1/3 of the sautéed onion and 1/3 of the cheese mixture. Repeat the layers two more times, ending with a cheese layer on top. Bake until the cheese is melted and the top is slightly browned.

Wine Pairing Suggestion

Mulderbosch Chenin Blanc from South Africa is an excellent match for this dish. This underrated variety pairs well with challenging flavors, and its tropical fruits will complement the chile, eggplant, and spice perfectly.