Stacked Enchiladas

Jeanne Benavidez

By
@jeanneben

My Mother-in-law used to make the best enchiladas ever. She taught me her recipe and I have been making them for over 30 years. They aren't quite as good as hers but they are very close. These photos are from the internet to show the finished product.


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Comments:

Serves:

4

Prep:

25 Min

Cook:

10 Min

Method:

Bake

Ingredients

ENCHILADA SAUCE:

1/4 c
canola oil
2 Tbsp
self-rising flour
1/4 c
new mexico chii powder
1
(8 oz) can tomato sauce
1 1/2 c
water
1/4 tsp
ground cumin
1/4 tsp
garlic powder
1/4 tsp
onion salt
salt to taste

ENCHILADAS

12
corn tortillas
1 1/2 clove
shredded longhorn cheese
1 medium
onion, chopped
shredded lettuce
2
roma tomatoes, diced
4
green onions, chopped

Directions Step-By-Step

1
Heat the oil in a skillet over medium heat. Stir in flour and chili powder, reduce heat to medium and cook until lightly brown, stirring constantly to prevent burning.
2
Gradually stir in tomato sauce, water, cumin, garlic powder, onion powder. Stir well and cook approximately 10 more minutes or until sauce is thickened slightly, stirring occasionally. Season to taste. Turn off the heat.
3
Dip tortilla in sauce and lay flat on an oven-proof plate.
4
Ladle 1 tablespoon of sauce over the tortilla and sprinkle with cheese and chopped onion.
5
Repeat this process to form a stack of three for each serving.
6
Bake in a 375 F oven for 10 minutes or until cheese is melted. Remove plate from the oven and garnish with lettuce, tomatoes and green onions. Repeat for each serving.
7
Serve immediately with sour cream, tortilla chips and your favorite salsa.
8
The traditional way to serve these enchiladas is with a fried egg on top. This is optional.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Dairy
Regional Style: Mexican