Stacked Enchiladas Recipe
Ingredients
| Red Chili Sauce | ||
| Ground beef | 1 pound | |
| Vegetable oil | 3/4 Cup (16 tbs) | |
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1/2 Teaspoon | |
| Corn tortillas | 12 | |
| Shredded Cheddar cheese | 2 Cup (16 tbs) | |
| 2/3 cup (160 mL) chopped, pitted ripe olives | ||
| Iceberg lettuce | 1 1/2 Cup (16 tbs), shredded | |
Directions
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.
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.
Chef
