Enchiladas sometimes can be time consuming…..making them “stacked” saves a ton of time. You can make them with a variety of meats or just cheese…here is the basic method, add or omit whatever you would like. This was especially works well for week or two or three old tortillas that would normally not hold up if you were making tacos.
- 1 pound hamburger, seasoned, browned and drained
- 1 package of corn tortillas 12-24 count
- Two cans red mild enchilada sauce one 19oz and the other 28oz
- Cheddar type cheese, Colby, longhorn, mild….all are good choices….about 3 cups grated
- 1/2 chopped onion
- 1 can sliced olives…or you and squish them up with your hands, drained
- Round baking dish like a ramikin
Cook hamburger and season with cumin, garlic salt or other taco seasoning, drain and set aside. While meat is browning preheat oven to 350, open large can of enchilada sauce and heat is a sauce pan that will allow tortillas to lay in flat. Chop onion and grate cheese. Once sauce is hot, one at a time place a tortilla in and gently push down so the sauce rolls over the tortilla. Do this with every one you are going to use. Turn off heat at this point.
Grease baking dish with spray or other method of your choice. Now you are ready to assemble. If you have a small soup ladle this works good, if not a large spoon….spoon a small amount of sauce in the bottom of the baking dish. Take two tortillas gently out of sauce and place them in the baking dish. IF they break up no big deal but try to keep them whole. Add a spoon or two of meat, add another tortilla, spoon on some sauce, one or two spoonfuls is all…..add cheese and some chopped onion, another tortilla, sauce, meat….NOW add the broke up or sliced olives….all over the meat. This is the only time you will use them so as much or as little as you would like. Add another tortilla, sauce, cheese, onion, tortilla the rest of the meat, sauce, tortilla cheese, onion…..top with several tortillas and remaining sauce plus remaining cheese. I even put on the rest of the onions. You can open the smaller can of sauce and use that if you need to for additional sauce. Pour extra sauce in the already used sauce pan and heat on low…..nothing is worse than dry enchiladas…..so you can add extra when they come out on each plate if you want too. After the meal I just poured the remains sauce on the leftovers for later.
Bake 350 for 30-40 minutes, until everything is hot and bubbly. I would place the dish on a foiled cookie sheet for easy clean up. Serve with some sour cream, on a bed of lettuce, or with some squash.
As always we hope you enjoy.