New Mexico style stacked enchiladas (enchiladas chatas) recipe
Share this recipe on FacebookThis is a traditional, Mexican enchiladas recipe, where instead of rolling up the tortillas, they are stacked, one on top of the other, with chili beef and cheese filling in between. The enchiladas are assembled in individual dishes and the final layer is topped with lettuce, tomatoes, onion and a poached egg. Enchiladas chatas (stacked enchiladas) is great when served with condiments such as guacamole, sour cream and salsa.
Preparation time: 30 minutes, Cooking time: 10 minutes, Serves: 4
Ingredients
For the filling
1 1/2 pounds ground beef
2 to 4 Tbsp chili powder (adjust to taste)
2 cloves garlic, minced
1/2 to 1 tsp cayenne pepper (adjust to taste) (optional)
1 tsp cumin powder
1 Tbsp all purpose flour
1 1/2 cups tomato juice
For the tortillas
12 Corn or flour tortillas
1/2 cup vegetable oil
For serving
Lettuce, shredded
Mild cheddar, asadero or Monterey Jack cheese, grated
Tomatoes, cubed
Onion, sliced in thin rings
Poached eggs (optional)
Directions
Making the enchilada beef filling
In a frying pan add the ground beef and brown. Drain liquid and add the chili powder, garlic, cayenne pepper and cumin powder. Cook for 1 or 2 minutes stirring continuously. Add the tomato juice and flour, stir well, lower heat and simmer until slightly thickened.
Preparation of the lettuce, cheese, tomatoes and onion
While the beef mixture is simmering prepare the rest of the ingredients. Shred the lettuce, grate the cheese, cube the tomatoes and onion and place each ingredient in a separate bowl.
Enchiladas assembly
Add 1/2 cup of vegetable oil in a frying pan and bring to a heat. Put a tortilla in the hot oil and cook for 7-10 seconds on each side. Drain tortilla on paper towel and place it in the
center of a plate. Spread some of the sauce and top with cheese. Fry another tortilla in the oil, drain and place it on top of the first one, followed by more of the beef filling and cheese. Finish with another fried tortilla topped with lettuce, tomatoes, onion rings and a poached egg.
Repeat the above procedure to make 3 more dishes.
Serve with guacamole, salsa, sour cream and Mexican fried rice.
Notes and tips
You can adjust the heat of this dish by adjusting the amount of chili pepper used in the beef filling.
You can optionally sprinkle the top layer with cheese and place it under a grill for 5-6 minutes (make sure you use an oven safe dish) before finishing off with the lettuce, tomato, onon rings and poached egg.
