Mimi's Flat Enchiladas Recipe

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Mimi's Flat Enchiladas

Karla Harkins


The first time I remember having these I was about 8, on a vacation with my mama and daddy. We were traveling in a pickup truck with a camper that had a bed and a little kitchen. Daddy was a truckdriver and only pulled over to the side of the road long enough for mama to cook and clean up and then we were off again! I don't think it was much of a vacation for either of them LOL. Mama would fry and egg and put on top of their enchiladas. This is one of my husband's favorites now. Very simple to do, just uses a lot of dishes!

★★★★★ 1 vote
4-however many you want to add ingredients for
15 Min
30 Min


1 can(s)
enchilada sauce, i usually use old el paso
1 can(s)
chili, i usually use wolf brand with no beans
1/4 c
oil in bottom of a small skillet
corn tortillas, straight from package
1 large
onion, chopped
grated cheddar cheese


1Preheat oven to 350. Being sure to use a heat-resistant plate, take a corn tortilla and dip into oil to soften and warm. Then dip into enchiliad sauce. Place on plate. Put on chili, onions and cheese. Place another tortilla in oil and dip in enchilada sauce. Repeat layering until you have as many enchiladas as 1 person will eat, ending with the tortilla coated with sauce. Then put more cheese on top and put into oven to heat and melt cheese while you are making other plates.
2When you have finished making enchiladas serve a plate to each person with sour cream, picante sauce, guacamole, extra cheese, onions, tomatoes and black olives or jalapeno peppers as desired.
3Also good with refried beans and Mexican rice on the side.

About this Recipe

Course/Dish: Beef, Tacos & Burritos
Regional Style: Mexican