Easy Stacked Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. ground beef
1 med chopped onion
1 clove minced garlic
1 can 16 oz Ranch Style beans or store brand chili beans
2 med cans enchilada sauce, red or green
1 1/2 C grated cheese...I prefer Longhorn or chedder for red enchiladas or a white cheese like Monterey jack or even Swiss for green...Mexican cortijo is even better.
1/2 t cumin powder
1/2 t salt
12 corn tortillas
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Directions: |
Directions:Brown meat with onions and garlic. Stir in beans, 1 can enchilada sauce, cumin, and salt. Simmer 5 min...stirring often. Grease or spray a large casserole and cover bottom with generous layer of sauce from 2nd can of enchilada sauce. Place 4 tortillas at least an inch apart on sauce in casserole. Top with layer of meat mixture and sprinkle with cheese. Top with second tortilla and repeat process to create four stacks of three tortillas using all the meat sauce and one cup of cheese. Drizzle remaining can of enchilada sauce over stacks and top with last 1/2 C cheese...and chopped raw onion (optional but good). Bake at 350 for about 15-20 minutes till hot through and bubbling. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: My first stacked enchiladas were in El Paso...where it's a Christmas tradition...maybe to save time in the Christmas rush...whatever reason I prefer them over rolled...and they are easier to serve. This is an "easy" version that only gets better if you get the urge to make your own.
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