Last week I shared my easy-peasy Chili Pie recipe. This week I want to share the inspiration behind it ~ Stacked Enchiladas.
I like it because it is a simple recipe, I often have all the ingredients on hand, and its one that begs to be messed with. I’ve added everything from fresh kernel corn, black olives, or jalapeños to black beans, sliced mushrooms … you get the idea. It is much like lasagna – the tortillas hold the layers of whatever you choose to put between them. The important factor: make sure there is enough liquid (tomato sauce, enchilada sauce, salsa …) in the mix so the tortillas moisten and the flavors meld.
1 lb. ground beef
1 cup chopped onion
1 T butter
1 – 2 T minced garlic
1 ½ T all-purpose flour
1 cup beef broth
1 T taco seasoning mix
1 8 oz. can tomato sauce
1 15 oz. can of red enchilada sauce ~ Plynn’s version (instead of flour, broth, taco seasoning & tomato sauce)
3 or 4 flour tortillas (white, whole wheat, rice, spelt)
1/2 cup or more of jalapeño Jack cheese (or cheddar)
Heat nonstick skillet over medium heat; add beef and onions to pan and cook for 6 minutes, stirring to crumble.
Melt butter in a medium saucepan over medium-high heat; add garlic and sauté 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth, taco seasoning, and tomato sauce to pan OR add enchilada sauce to garlic; then bring to a boil for a minute or so.
Add sauce to beef mixture and mix thoroughly.
Put a couple of tablespoons of beef mixture in the bottom of a deep dish, pie plate; add a tortilla; spread with almost 1/3 of the beef mixture; sprinkle with cheese; add a tortilla; continue parsing out the beef and cheese to finish remaining layers, leaving about 4 tablespoons of beef mixture and enough cheese to top the final tortilla.
Bake in a preheated 400-degree oven for about 10 minutes.
Cool slightly, cut into wedges and serve!
This is a good basic recipe. Play with it – change it! Let me know what deliciousness you discover adding other ingredients.
Eat well. Be happy.