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Stacked Enchiladas

Global.Potpourri's picture
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Lard 2 Tablespoon
  All purpose flour 1 Tablespoon
  Milk 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Diced cooked beef 2 Cup (32 tbs)
  Tomatoes 2 Medium, peeled and chopped
  Corn tortillas/Frozen tortillas, thawed 8
  Cooking oil 1⁄4 Cup (4 tbs)
  Shredded monterey cheese 1 Cup (16 tbs)
  Jack cheese 4 Ounce

In skillet cook onion in lard till tender but not brown.
Blend in flour.
Add milk, chili peppers, and salt.
Cook, stirring constantly, till thick and bubbly.
Stir in beef and tomatoes; heat through; keep warm.
In small skillet heat tortillas, one at a time, in hot oil till limp, about 15 seconds per side Drain on paper toweling.
Place a hot tortilla in 9x9x2-inch baking pan.
Top with about 1/4 cup beef mixture and a small amount of cheese.
Repeat with remaining tortillas, beef mixture, and cheese to make a stack.
Bake at 350° till hot, about 20 minutes.
Unstack to serve.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3030 Calories from Fat 1679

% Daily Value*

Total Fat 193 g296.3%

Saturated Fat 79.4 g397.1%

Trans Fat 0 g

Cholesterol 458.1 mg152.7%

Sodium 2998.1 mg124.9%

Total Carbohydrates 179 g59.7%

Dietary Fiber 11.4 g45.7%

Sugars 15.8 g

Protein 146 g292%

Vitamin A 91.2% Vitamin C 61.9%

Calcium 203.9% Iron 46%

*Based on a 2000 Calorie diet

Stacked Enchiladas Recipe