STACKED ENCHILADAS    Vikki Mills

 

Corn tortillas, fried in oil

Enchilada sauce

Onions, chopped

8 cups grated Cheese

Meat

shredded lettuce

guacamole

chopped tomato

sour cream. 

 

 Assembly:

Dip the corn tortilla in the sauce and put on the plate and sprinkle some onion, cheese and meat, do as many layers as you like.  I only do 2 -3 layers.  On the top layer I do the same but I add more sauce by spooning it over and then adding cheese. 

I put the oven proof dinner plates in a 200 degree oven after each is assembled. I then bake them for about 15 min. after you get the last plate made and put in the oven.  Or you can put them in the microwave and warm them up there until the cheese is melted. 

 

I garnish with shredded lettuce, guacamole, chopped tomato and sour cream. 

I usually serve some fruit such as a cut up fresh pineapple.

 

Notes of Vikki’s preferences.

*Corn Tortillas

oil

I usually make 2-3 corn tortillas per person

I fry the tortillas in corn oil for about 15 sec. on each side until they begin to puff up a little and then I layer them in paper towels until I am ready to build the stacks. 

 

*Sauce:

I have made these with just enchilada sauce but if can find red sauce in the section where your find enchilada sauce I usually mix them or I have just made them with just red sauce too. I use several large cans depending on how many I am are going to make.  If I am feeding about 8 people I would use about 3-4 large cans.    

 (make sure you check on the heat of the sauce your prefer mild, med, or hot)

Put the sauce in a large deep frying pan or Dutch oven to heat. Sauce is warmed with the sliced garlic

 

*Cheeses Some times I use just one kind of cheese and sometimes I mix them depending on the meat or if I am just making cheese enchiladas. 

Shredded Monterey Jack Cheese

Shredded mild cheddar cheese

 

*Meats:  I usually bake a pork loin or beef chuck pot-roast covered (about 3-4 lbs) in the oven about 6 – 8 hours at 250 degree oven and let stand for 15 min. and  then shred.

 

*These can be just cheese enchiladas, or any meat that you prefer.  I have made them with just cheese; with shredded beef; hamburger, or with shredded pork.