… in which 3 layers of corn tortillas are covered with ground meat, cheese, enchilada sauce and onions. The whole thing, as you can see gets topped with sour cream, some olives, sliced avocado and a sprinkling of green onion, if you like. Or, if you’re otherwise inclined, forget the sour cream and top it all with a fried egg.
If you’re like me (and I like to think that you are), you love enchiladas, but just don’t have the time or inclination to make them as often as you’d love to be eating them. Not to worry, I think I’ve got you covered. This version, which I’m told is a traditional Tex Mex version of enchiladas, takes only minutes to assemble, yet exudes all the flavors of the enchilada we all know and love.
Right now you probably have everything you need to make these. All it takes is corn tortillas, enchilada sauce, cheddar or jack cheese (or both), a little chopped onion, some ground beef or turkey and some sour cream and avocado if you have them. That’s it. And all you’re going to need to do is soften those tortillas in the oven for like 2 minutes, then make little layered stacks with the tortillas, cheese, onion, meat and sauce, bake until bubbly for about 5 minutes, then top it with some sliced olives, a little sour cream and avocado. In minutes you have the excellent experience of eating a perfect enchilada, without all of the rolling and dipping, etc. Bonus #2 is that if there are only 2 or 3 of you, you can just make the pertinent number of stacks relative to eaters. Line your baking sheet with foil and you won’t even have any clean up. Have I convinced you yet? I’m doing my best here.
An even easier version that we also love is one in which we leave out the meat, sour cream and avocado and top our little stack of sauce, onion and cheese with a fried egg. So delicious and also very traditional. You could also keep the meat AND top it with an egg. You do you!
If you want to elevate these stacks to rock star status, you can make your own tortillas and/or enchilada sauce, but you don’t have to do either of those things. The whole idea is to have enchiladas for dinner without all the fuss of rolling and stuffing and baking without sacrificing any of the flavor or enchilada experience. If you have some rice and beans to throw on the plate, all the better. Here’s the recipe…
Although I said that making your own enchilada sauce is optional, I can’t bear to make these without my homemade sauce. It honestly does elevate the experience ten fold. If you’re so inclined, here’s my recipe.
Recipe adapted from Bobby Flay
3 corn tortillas per person
Red or green enchilada sauce
1/4 lb ground meat per stack
Jack and/or cheddar cheese, grated
white onion, chopped
alternately, you can omit the sour cream and top each stack with 1 or 2 fresh eggs per person
Preheat oven to 375 degrees.
Brown the ground meat, adding a little taco seasoning as it’s cooking.
For 2 people, place 6 tortillas on a sheet pan, spritz with a little cooking spray and heat for 2-3 minutes or until nice and soft. Remove from the oven and turn the oven up to 450.
Place 2 of the heated tortillas on the baking pan. Drizzle each tortilla with a little of the sauce and then add 1/4 cup of shredded cheese, some of the ground meat and 1 teaspoon of onions. Add another tortilla, and add same amount of sauce, cheese, meat and onions. Add the third and final tortilla, and again top with sauce, cheese and onions.
Place in the oven and cook enchiladas stacks for five minutes or until cheese is melted and bubbling.
Remove from the oven and plate. Top each stack with sliced olives, sour cream and sliced avocado.
Alternately, top the stacks with a fried egg. Serve immediately.