The incomparable Vallecitos chef emeritus, Beth Waldron, kindly shared this recipe with us. Beth nourished yogis at Vallecitos for twelve years before moving to Texas in 2009. Many of you will have fond memories of her beautiful and delicious meals and warm personality. Thank you, Beth, for sharing a recipe from the Vallecitos Recipe Vault!
1 1/2 pounds asadero cheese, grated
1 pound feta cheese, crumbled
1 large yellow onion, chopped medium
1 can whole kernel golden corn
2 dozen corn tortillas
1 quart jar red enchilada sauce (Beth used Chile Grande Red Chile Sauce)
Mix together asadero cheese, feta cheese, onion and corn. Pour enchilada sauce in a bowl. If the sauce is too spicy you can add some sugar to even out the heat. With food prep gloves on, take tortillas one by one and dip to coat completely in sauce. Single layer on the bottom of a large baking dish (add some enchilada sauce to bottom of pan before layering the tortillas). Then pour the cheese mixture on top of the first layer of tortillas.
Top with another layer of tortillas dipped in enchilada sauce. Coat the tortillas generously with sauce. Cover and bake at 350 degrees until heated through and bubbling at edges. Uncover for the last 10 minutes. Let rest before serving.
Beth says: “To make a complete meal add rice and beans. I like using Basmati rice alone or made into Spanish rice, and black or pinto beans. Side dishes of guacamole, calabasitas (zucchini and yellow squash dish) or a big green salad. Garnish with sour cream, chopped lettuce and tomatoes.”