Real Recipes From Real Home Cooks ®

stacked enchiladas

(1 rating)
Recipe by
Jeanne Benavidez
Odessa, TX

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.

(1 rating)
yield 4 serving(s)
prep time 25 Min
cook time 10 Min
method Bake

Ingredients For stacked enchiladas

  • 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
  • 1/4 tsp
    ground cumin
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    onion salt
  • salt to taste
  • 12
    corn tortillas
  • 1 1/2 clove
    shredded longhorn cheese
  • 1 md
    onion, chopped
  • shredded lettuce
  • 2
    roma tomatoes, diced
  • 4
    green onions, chopped

How To Make stacked enchiladas

  • 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.

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