I came home from work last night around 5:45 and expected to help Javier throw together dinner from some of the leftovers (sobras) in our refrigerator that I mentioned here earlier in the day. Instead I came home to Javier asking me to peek in the oven while he continued to mash avocados into guacamole.
In the oven were three stacked enchiladas de pollo. If you've never had a stacked enchilada, they taste the same as a "normal" enchilada (in this case chicken), but their presentation is different. Javier had made his own ENCHILADA SAUCE from scratch to make this dish, then made three of the stacks - or tortas as they're called in Mexico - in a glass Pyrex dish.
Basically the idea is to stack tortilla, chicken, a small amount of cheese, sauce, then repeat several times before covering with sauce and heating lightly so as not to dry them out. You don't want them so high that they topple over in the oven or are hard to eat at the table with a fork and knife. Ours were so light that we only used forks last night. When you serve them you might want to ladle a little more sauce over the top followed by a garnish of shredded lettuce, a spoonful of guacamole, and a little bit of queso fresco, or, as we had last night, feta cheese. Others might want to use some sour cream on top, but we've given that up for a while while we eat our way through several cookbooks and old recipes sitting up in our heads.
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