Why roll your enchiladas when they are so much easier to stack?
I have to admit, I never roll enchiladas anymore. They always end up being cut into by guests like a casserole anyway and are a hassle to roll. This easy method of stacking works well and looks amazing for your guests. I have several recipes I use…sometimes by scratch and sometimes just adding to canned Enchilada sauce.
If you want a really easy recipe, just use a baked chicken from your grocery store and add some sauteed onions (you must sautee the onion) and the Enchilada Sauce and Cheese. By stacking the enchiladas you’re saving time and have an instant any night meal to make in 30 minutes or less!
But, if you want to spice it up a bit and add tasty seasoned ground beef, then try the recipe below. I tend to make my sauce very spicy but you can just use the regular enchilada sauce if you’re cooking for kids or those who don’t want heart burn.
Next time I plan to stack my Enchiladas in a tasty Sour Cream sauce and chicken similar to the my popular Chicken Enchilada Casserole.
Serves 8, reduce ingredients by half for dinner for two plus leftovers.
- 1 large onion, chopped
- 2 lbs ground beef (lean)
- 1 tablespoon canola oil
- Salt, cumin and chili powder to taste (or taco seasoning)
- 1 can (28 oz.) red chile sauce, (same as Enchilada Sauce) mild
- 2 teaspoons ground cumin
- 2 teaspoons finely chopped canned chipotle chiles in adobo sauce (*see note)
- 2 tablespoons dark chili powder
- 1 ½ teaspoon salt
- ½ cup water (if needed)
- 12 corn tortillas (6 in. wide)
- 1 lb shredded Mexican style cheese (I like the 4 kinds mixed)
- Sliced green onion
You will need 4 pie pans
Preheat oven to 375°. In a large frying pan over medium-high heat, cook onion with olive oil, stirring often until softened. Add burger meat and cook until done. I like to add salt, cumin, and chili powder to taste here too.
In a large bowl mix red chile sauce through water (if water is needed – you want a thin sauce). Ladle some of the blended sauce into the 4 pie pans. Put most of the rest into a fifth pie pan or deep plate
To make enchilada stacks, dip 1 tortilla in chile sauce in the deep plate to coat on both sides. Place in a pie pan. Repeat with two other tortillas on other pans. Spread each tortilla evenly with a heaping 1/3 cup meat mixture, then with 1/4 cup cheese and a dollop of sauce. Repeat layering with 3 more tortillas, dipping them in sauce, then adding ground beef mixture and cheese to make 3 stacks of 3 layers. (You’ll use most of the meat but not all the cheese or sauce.) Dip the last 3 tortillas in sauce, place each, on stack, and sprinkle with some sauce and remaining cheese.
Bake enchiladas until hot in the center and cheese bubbles on top, 15-20 minutes. Season to taste with salt and pepper.
Serve with a salad or slaw. Offer remaining chile sauce with a ladle.
*Note – When opening a new can of chipotle peppers I process all of it in a food processor. Then divide it into small baggies and keep in your freezer. This way I don’t waste the leftovers and am able to use it whenever I need!