Stacked Enchiladas

Last week I shared my easy-peasy Chili Pie recipe. This week I want to share the inspiration behind it ~ Stacked Enchiladas.

I found the core recipe (Enchilada Casserole) in Cooking Light several years ago and after one go at it, this recipe went straight into my handy, blue book, with its own sheet protector, the works!Blue Recipe Bk

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.

Stacked Enchiladas Stacked Enchiladas

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.

Author: Plynn Gutman

Plynn Gutman is a certified coach with a refreshing and holistic approach to achieving an Integrated Life. Specialized retreats, workshops and classes are all a part of Plynn’s wide array of resources that she offers along with useful life lessons, tips and advice through her blog. A writer at heart, with several titles available, Plynn's variety of work appeals to everyone.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s