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Stacked Enchiladas

Mexican.Chef's picture
  Red chili sauce 2 Tablespoon
  Ground beef 1 Pound (450 Gram)
  Vegetable oil 195 Milliliter (3/4 Cup Plus 1 Tablespoon)
  Chopped white onion 250 Milliliter (1 Cup)
  Garlic 1 Clove (5 gm), minced
  Salt 1⁄2 Teaspoon
  6 inch corn tortillas 12
  Shredded mild cheddar cheese 500 Milliliter (2 Cups)
  Chopped pitted ripe olives 160 Milliliter (2/3 Cups)
  Shredded iceberg lettuce 375 Milliliter (1 1/2 Cup)

1. Prepare Red Chili Sauce.
2. Cook beef in 1 tablespoon (15 mL) oil in 10-inch (25-cm) skillet over medium-high heat, breaking up beef into small pieces, until no longer red, 6 to 8 minutes. Add onion; saute until onion is soft, about 4 minutes. Spoon off fat.
3. Add garlic, salt and 1 cup (250 mL) Red Chili Sauce to skillet; mix well. Heat over medium heat to boiling; reduce heat to low. Simmer, uncovered, stirring frequently, until most of the liquid has evaporated and meat is moistly coated with sauce,, about 5 minutes.
4. Heat remaining 3/4 cup (180 mL) oil in medium skillet over medium heat until hot. Fry tortillas, 1 at a time, just until limp and blistered, 5 to 10 seconds per side. Drain on paper toweling. Remove oil from skillet; wipe clean.
5. Heat remaining 1 1/2 cups (375 mL) Chili Sauce in medium skillet over medium heat until hot; remove from heat.
6. Dip 1 tortilla into Chili Sauce to coat both sides; remove, draining off excess sauce. Place on broiler-proof individual serving plate. Spread tortilla with slightly rounded 1/4 cup (60 mL) meat mixture; sprinkle with 2 tablespoons (30 mL) cheese and 1 tablespoon (15 mL) olives. Add second dipped tortilla and meat, cheese and olive layers; top with third dipped tortilla. Repeat procedure to assemble 3 more stacks. Pour any remaining Chili Sauce over stacks and sprinkle with remaining cheese, dividing evenly.
7. Place stacks under broiler so that tops are 4 inches (10 cm) below heat source. Broil until cheese is melted, about 3 minutes. Sprinkle tops with remaining olives, dividing evenly. Garnish with lettuce.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6555 Calories from Fat 4582

% Daily Value*

Total Fat 517 g795.1%

Saturated Fat 168.8 g843.8%

Trans Fat 0 g

Cholesterol 849.1 mg283%

Sodium 6717.3 mg279.9%

Total Carbohydrates 286 g95.5%

Dietary Fiber 17.2 g68.8%

Sugars 11.2 g

Protein 228 g455.5%

Vitamin A 661.1% Vitamin C 124.3%

Calcium 412.9% Iron 96.5%

*Based on a 2000 Calorie diet


Stacked Enchiladas Recipe