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
Ingredients
- 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
Instructions
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.
Assemble enchiladas:
- 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.
Notes
A special thanks to Las Palmas Sauces for sponsoring this blog post. Opinions are my own.
Photo by Jeanine Thurston
5 Comments on “Stacked Red Enchiladas”
I live in Mexico, and my husband was born here. I’m going to prepare these for him, and I’ll bet he’ll love them, and so will I!
I’ll definitely try this! Looks yummy!
This is the only way I ever knew how to make enchiladas until I got married. Even though I learned the rolled ones I still prefer these and so does my husband. I’ll even add an over easy egg on top and let the yoak run for extra taste. So good.
This recipe looks very much like what my mother used to cook when I was young. She did it with ground beef but I am certain she also put them in the for a few minutes, maybe to melt the cheese. Do some recipes use the oven?
Thanks
Rick
Thanks for this. My mother’s family was from Texas and they make these almost identically – except we’ve typically used longhorn cheddar. Best the next day re-heated with a fried egg.