These Stacked Enchiladas are from one of my favorite vintage cookbooks, Heritage Cook Book from Better Homes and Gardens. They are super easy and stupidly good!
Confession. I am a cookbook junkie! I love nothing better, particularly on a cold, blustery day than curling up in my favorite chair with a good cookbook! This one though, happens to be one of my all time favorites! It has beautiful photos, and such interesting stories. It breaks down American cuisine from The Indians to the Colonists to “The New Americans. There is a write up in every chapter with the history and part of the origins of all of the different cultures that have made up America and American Cuisine. It was published in 1975. If you can find a copy, and love history and cookbooks as much as I do, see if you can find a copy. It is fascinating! This recipe comes from the early Spanish colonists section and is attributed to the New Mexicans. The notes suggest that originally tomatillos were used, instead of tomatoes.
OK, enough geeking out! 🙂 This recipe is so easy, it’s ready to go in the oven in about 15 minutes, and then warms up in the oven for another 15-20 minutes! Serve it with lettuce, tomatoes, guacamole, salsa. Good to go! Dinner in 30 minutes!
I love easy. Especially after a long day at work. Perhaps that’s why we have Mexican food at least once a week! It’s easy. Well, for the most part.
How To Make Stacked Enchiladas
To make these stacked enchiladas, just soften the onions in a bit of olive oil, the original recipe uses lard, of course. Then add flour to the pan, stir that in and cook for a few minutes. Then add milk to make a quick bechamel. (Yes, that’s literally all there is to it.) Brown the meat in a separate pan (You could brown the meat first and remove it from the pan before you soften the onions) Add a can of diced chillies and about 1/2 can of diced tomatoes to the bechamel and warm them through. Then add the meat and salt. Keep warm. Next soften corn tortillas in a bit of oil and drain on paper towel. Place a softened tortilla in a 9″x9″ baking pan, top with some of the meat mixture and then with cheese. Repeat the process until you have 7 layers, then place the last tortilla on the top. Bake at 350°F for 15-20 minutes until cheese is melted and everything is heated through. Garnish and dig in!
I hope you enjoyed the recipe today for Stacked Enchiladas! What’s your favorite Mexican dish? It’s hard for me to pick just one, but I love these Taquitos, and these Venison Carnitas Tostadas! Enjoy! And Have Fun Cooking!
- 1/2 cup finely chopped onion
- 2 Tbsp lard (I use olive oil)
- 1 Tbsp flour
- 1/2 cup milk
- 4 oz small can diced green chillies
- 1/2 tsp salt
- 2 cups diced or ground cooked beef
- 2 medium tomatoes, peeled and chopped or 1/2 15 oz can diced tomatoes
- 8 corn tortillas
- 1/4 cup cooking oil
- 1 cup shredded Monterey Jack cheese
- shredded lettuce, shredded tomatoes, guacamole, sour cream, salsa, as desired for garnish
- In skillet cook onion in lard until tender but not brown. Blend in flour. Add milk, chili peppers and salt. Cook and stir until thick and bubbly.
- Stir in beef and tomatoes, heat through, keep warm.
- In a small skillet heat tortillas, one at a time, in hot oil until limp, about 15 seconds per side. Drain on paper towel.
- Place a hot tortilla in a 9x9 baking pan. Top with a 1/4 cup beef mixture and a small amount of cheese. Repeat with remaining tortillas, beef mixture and cheese to make stack. Bake at 350° F till hot, 15 to 20 minutes. Unstack to Serve. Serve with chopped lettuce, chopped tomatoes, guacamole, sour cream, salsa, as desired.
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