stacked enchiladas
(1 rating)
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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(1 rating)
yield
4 serving(s)
prep time
25 Min
cook time
10 Min
method
Bake
Ingredients For stacked enchiladas
- ENCHILADA SAUCE:
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1/4 ccanola oil
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2 Tbspself-rising flour
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1/4 cnew mexico chii powder
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1(8 oz) can tomato sauce
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1 1/2 cwater
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1/4 tspground cumin
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1/4 tspgarlic powder
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1/4 tsponion salt
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salt to taste
- ENCHILADAS
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12corn tortillas
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1 1/2 cloveshredded longhorn cheese
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1 mdonion, chopped
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shredded lettuce
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2roma tomatoes, diced
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4green onions, chopped
How To Make stacked enchiladas
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1Heat 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.
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2Gradually 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.
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3Dip tortilla in sauce and lay flat on an oven-proof plate.
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4Ladle 1 tablespoon of sauce over the tortilla and sprinkle with cheese and chopped onion.
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5Repeat this process to form a stack of three for each serving.
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6Bake 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.
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7Serve immediately with sour cream, tortilla chips and your favorite salsa.
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8The traditional way to serve these enchiladas is with a fried egg on top. This is optional.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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