Enchiladas chatas (stacked enchiladas) recipe
Share this recipe on FacebookA beef enchiladas recipe made with the typical ingredients, red chili sauce and cheese. The different with this recipe is that instead of rolling up the tortillas, they are stacked, one on top of the other, with beef in between. The enchiladas are assembled on individual, oven safe serving dishes and broiled until the cheese melts. Serve with letuce, sour cream, guacamole sauce or your favorite Mexican condiments. A recipe for a traditional red chili sauce is included.
Preparation time: 30 minutes, Cooking time: 2 minutes, Serves: 4
Ingredients
For the enchilada filling
1 lb ground beef
1 Tbsp vegetable oil
1 cup finely chopped white onion
1 clove garlic, minced
1 cup red chili sauce (see recipe below)
For the tortillas
1/3 cup tablespoon vegetable oil
12 (8 inch in diameter) corn tortillas
For the enchiladas assembly
1 1/2 cups red chili sauce (see recipe below)
2 cups shredded mild Cheddar or Monterrey Jack cheese
Directions
Prepare the enchilada filling
In a large skillet over medium to high heat add 1 tablespoon of vegetable oil and cook the beef for 9-10 minutes, until light brown in color, breaking up any lumps that form. Add the onion and cook for 4-5 minutes, until soft. Drain off the fat and add the garlic and 1 cup of red chili sauce. Mix well and bring to a boil. Reduce the heat and simmer uncovered for 5 - 6 minutes, stirring frequently, until the liquid has evaporated.
Fry the tortillas
Heat the 1/3 of a cup of vegetable oil in a medium skillet over medium heat until
very hot. Fry the tortillas, one at a time, for about 10 seconds on each side. Remove the tortilla and place on paper towel to absorb excess oil. Place the tortillas one on top of the other, with a piece of paper towel in between.
Enchilada assembly
Wipe clean the skillet used above and heat the 1 1/2 cups of red chili sauce over medium
heat until hot. Remove from heat. Dip a tortilla into the hot chili sauce, making sure that both sides are coated. Remove, drain off any excess sauce and place on an individual, oven safe dish. Spread 1/8 of the enchilada filling on the tortilla and sprinkle with 2 tablespoons of the cheese. Repeat the process for the second layer and finally, top with a third tortilla dipped in the red chili sauce. This will make one serving.
Repeat the above procedure to assembly 3 more enchiladas. Pour the remaining chili sauce evenly over the enchiladas and top with the remaining grated cheese.
Place the enchilada stacks under the broiler (the top layer of the enchilada should be about 4-5 inches below the heat). Cook for 3-4 minutes, until the cheese is melted.
Garnich with shredded lettuce and serve with sour cream and guacamole sauce.
Notes and tips
Red chili sauce, for enchiladas
Ingredients
7 dried Ancho chiles
Hot water (for soaking the chiles)
3 large cloves of garlic
5 whole cloves, crushed
1/2 tsp black pepper
3/4 tsp salt (or to taste)
2 Tbsp olive oil
Method
Cut the chiles in half and remove the veins and seeds (this will take out some of the heat from the chiles). Toast the chilies in a skillet for a few seconds on each side, then place them in a bowl with hot water and let them soak for 10 minutes, until they are rehydrated.
Place the chilies in a blender together with 1 1/2 cups of the soaking liquid. Add the salt, garlic, cloves and black pepper and process until you get a smooth paste. Taste and adjust with more salt and black pepper, if desired.
Pour through a strainer into a skillet. Add the olive oil and bring to a boil over high heat. Reduce heat to a minimum and simmer for 10 to 15 minutes, skimming off any foam that forms, until you get the right consistency.
Pour into a glass jar, let cool and refrigerate until use.
You can optionally make more sauce and refrigerate it until needed. Just multiply the amount of ingredients used and follow the same procedure.
