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

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.
Print Recipe
5 from 1 vote
Rate this Recipe »

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
  • 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

Top your stack with grated cheese, onions and cilantro. 

Nutrition

Calories: 490kcal, Carbohydrates: 47g, Protein: 28g, Fat: 22g, Saturated Fat: 7g, Cholesterol: 78mg, Sodium: 1243mg, Potassium: 360mg, Fiber: 7g, Sugar: 8g, Vitamin A: 931IU, Vitamin C: 3mg, Calcium: 246mg, Iron: 2mg

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

Subscribe to Muy Bueno to get new recipes in your inbox and stay in touch on Twitter, Facebook, Instagram, Pinterest and YouTube.

A special thanks to Las Palmas Sauces for sponsoring this blog post. Opinions are my own.

Photo by Jeanine Thurston