Stacked Red Enchiladas
It’s funny how we take our delicious cultural dishes for granted sometimes. I say this because this weekend, while working in the Bay Area with Las Palmas Sauces, I was really surprised to hear how many people have not eaten or even heard of stacked enchiladas.
Growing up with my grandmother’s cooking and tasty Northern Mexico home-style stacked enchiladas instead of stuffed and rolled like in other parts of the country, Las Palmas and I are happy to share this classic yet “unique” enchilada dish with you through this short how-to video. Without missing a beat of delicious and authentic old-world flavor, these enchiladas are very easy to make with the help of Las Palmas.
I encourage you to share this beloved family recipe that I am sure will become a new favorite this Cinco de Mayo and National Enchilada Day in your household too.
Stacked Red Enchiladas
- 1 28-ounce can Las Palmas enchilada sauce
- 2 tablespoons all-purpose flour
- 2 cloves garlic
- Salt to taste
- 1 8-ounce can tomato sauce , optional
- 1 tablespoon olive oil
- ½ cup canola oil for frying tortillas
- 24 to 32 corn tortillas, preferably white corn
- 1 pound shredded store-bought rotisserie chicken, optional
- 1½ cups shredded Colby cheese
- 1 medium white onion, finely chopped
Make Enchilada Sauce:
- Fill blender with enchilada sauce, flour, and garlic. Blend until smooth.
- Heat olive oil in large skillet. Pour chile sauce into skillet and stir. Taste and season with salt if needed. If the sauce is too spicy, add a small can of tomato sauce and stir. If the sauce is too thick, add water until desired consistency is reached, making sure to add more salt if necessary.
- In a non-stick frying pan heat canola oil. Drop 1 tortilla at a time into the hot oil and fry until softened, turning once during frying. Drain on paper towels.
- Place lightly fried tortillas into the skillet of warm red sauce, one at a time. Coat the tortillas with the red enchilada sauce and place coated tortillas on a plate with a large slotted spoon.
- Layer a chile-coated tortilla with some shredded chicken (optional), shredded cheese, and chopped onion. Put another coated tortilla on top and repeat the layers until you have a stack of 3 to 4 tortillas.
- Continue to make stacks of tortillas until all ingredients are used.
A special thanks to Las Palmas Sauces for sponsoring this blog post. Opinions are my own.
Photo by Jeanine Thurston