New Mexican Stacked Enchiladas
These Stacked Enchiladas are a vintage recipe that has been a family favorite for years. Since they aren't rolled, they are super easy and incredibly good.
Servings 4 servings
Calories 563kcal
Cost $5
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 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
- Brown the ground beef in a skillet with a bit of lard or oil to prevent sticking.2 Tablespoons lard (I use olive oil), 2 Cups diced or ground beef
- Once the meat is browned, reduce the heat. Add the onion and cook until tender but not brown. Blend in flour. Add milk, chili peppers, and salt. Cook and stir until thick and bubbly.1/2 Cup finely chopped onion, 1 Tablespoons all-purpose flour, 1/2 Cup Milk, 4 Ounces small can diced green chillies, 1/2 Teaspoon Salt
- Stir in tomatoes, heat through, keep warm.2 medium tomatoes, peeled and chopped
- In a skillet, heat tortillas, one at a time, in hot oil until limp, about 15 seconds per side. Drain on a paper towel.8 corn tortillas, 1/4 Cup cooking oil
- 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 a stack. Bake at 350° F till hot, 15- 20 minutes.1 Cup shredded Monterey Jack cheese
- Unstack them to Serve. Serve with chopped lettuce, chopped tomatoes, guacamole, sour cream, and salsa, as desired.shredded lettuce, chopped tomatoes, guacamole, sour cream, salsa, diced green onion or scallions, as desired for garnish
Notes
If your tower is tilting like the leaning tower of pisa, place a few skewers or kebab skewers down through the center of the stack.
Best if eaten fresh, but leftovers will keep for 3-4 days.
Reheat in microwave.
Additional toppings;
- shredded lettuce
- chopped tomatoes
- creme fraiche or sour cream
- avocado
- guacamole
- salsa
- cilantro
- sliced green onion or scallions
Nutrition
Calories: 563kcal | Carbohydrates: 35g | Protein: 31g | Fat: 55g | Saturated Fat: 17g | Cholesterol: 112mg | Sodium: 831mg | Potassium: 643mg | Fiber: 6g | Sugar: 7g | Vitamin A: 845IU | Vitamin C: 18.9mg | Calcium: 311mg | Iron: 3.3mg