Lindita’s Stacked Enchiladas

Lindita’s Stacked Enchiladas
The traditional way of making enchiladas is to roll the corn tortillas and stack side to side. I wanted to create a dish that could serve more by doubling the recipe and stacking up 4 layers. This dish can easily be prepared ahead and freeze up to 4 months. You’ll be ready for those last minute drop in guests and still be a hit at the dinner table ~

You will need:

  • 1      cup milk
  • 2     tablespoons of flour
  •  ½  chopped onion
  • 1/2  teaspoon salt
  •  1     medium chopped tomato
  • 1      lb. of ground beef, (ground buffalo or ground turkey) cooked and drained
  • 8     6 inch corn tortillas (up to 10 depending on size
  • 2 – 3 cups of shredded Mexican Style cheese
  • 1 – 4 oz. canned diced green chiles – Mild or Hot
  • 1    * package of Linditas’ Mild Salsa Mix (optional)
  •        add water to reduce thickness if needed

* Substitute: Add 1 oz pack of  Hot or Mild Linditas’ Instant Salsa Mix to ground meat to replace onion, diced green chiles. ( I prefer to add Linditas’ Mix to the recipe with fresh onions and diced green chiles)

In a large skillet, brown meat add in salt, onion, chilies, tomatoes, sprinkle in flour, milk. Cook until thick and bubbly.  Feel free to add water to reduce thickness.

Preheat oven at 350 degrees. Spray pan with cooking oil, then place 4-5 corn tortillas on the bottom of a 9 x 13 baking dish and begin making layers by topping each tortilla with 1/4 cup of beef mixture, then top with cheese. Continue to layer until all ingredients are used. Cover with foil and bake for about 30 minutes or until cheese is melted. Remove foil 3 minutes before removing from oven. Set for 10 minutes before serving.

Top with lettuce, sour cream, guacamole, Linditas’ Salsa and a cold margarita.

Side dishes: Spanish rice, refried beans.

Serves 4 – 6

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