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!
[mc4wp_form id=”6498″]
Stacked Enchiladas
Ingredients
- 1/2 cup finely chopped onion
- 2 tablespoons lard (I use olive oil)
- 1 tablespoons all-purpose flour
- 1/2 cup Milk
- 4 ounces small can diced green chillies
- 1/2 teaspoon 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, chopped tomatoes, guacamole, sour cream, salsa, diced green onion or scallions, as desired for garnish
Instructions
- 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.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky's Amazon Store!Notes
- shredded lettuce
- chopped tomatoe
- creme fraiche or sour cream
- avocado
- guacamole
- salsa
- cilantro
- sliced green onion or scallions
Nutrition
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.
Michelle Barsness
I love enchiladas. I love these stacks. Looks so good! I love browsing through cookbooks too. And I especially love finding really good vintage ones. That one is definitely a keeper. So nice that it was your moms.
Binky
Haha! Thanks Michelle! It is so much fun to find great vintage cookbooks!
Patty
Yummers! That looks too good to be true! Must try it, my family will love these stacks!
Binky
Thanks, Patty! I think your family will love these!
Kawsar
“Easy Stacked Enchiladas – Vintage Recipe” is a very good recipe. Thanks for the post
Binky
Thank you so much for your comment, Kawsar! It’s very good, indeed!
Amanda Wren-Grimwood
Enchiladas are quite new to me but we love tortillas and this recipe looks amazing! It’s great to see a dish that has stood the test of time.
Binky
Thanks, Amanda! I love to make time tested recipes, also!
Aleka
I LOVE to sit and read a new cookbook! This looks SO delicious and so easy to make! I will def try this at my next football party!!
Binky
Me too! Thanks Aleka! I’m sure your guests will love them!
Elaine
Yummy. This looks fabulous! My mom had that cookbook but I forgot about it until I saw the cover. How fun!!! I will be making this soon, for sure!
Binky
Did you get your Mom’s cookbooks? My Mom gave me heard because they don’t have room for them in the new apartment! Thanks, for your comment, Elaine!
Kawsar
When you will make it please invite to me.
Binky
Haha! I’ll make it a point to invite you! Thanks Kawsar!
Sandi
Oh my gosh I could just dive a fork into that stack!
Binky
They are just stupidly good! Thank you for your comment. Sandi!
Stephanie
What a great idea to stack enchiladas. Don’t know why I haven’t thought of that but these look sooo Good!
Binky
They really are good! And so very easy! We love them! Thanks, Stephanie!
Ginny
I love stacked enchiladas. The ingredients can be varied so easily. Your traditional stack is perfect.
Binky
That’s the best things about enchiladas! They are so versatile! Thanks, Ginny!
Shadi Hasanzadenemati
What a fun recipe! I love cookbooks and vintage recipes, this one looks so good!
Binky
Thank you Shadi! I love pouring through old cookbooks, too!
Lisa | Garlic + Zest
I am a cookbook junkie too! I have over a hundred books in my collection — and I’m always picking some up at the library as well. In fact, there are 8 library cookbooks on my coffee table as we speak! Now about that enchilada stack — YUM!
Binky
Thanks, Lisa! There is nothing more fun than perusing cookbooks!