Saucy Cheesy Stacked Enchiladas
The sauce should be thick, and after you start digging into the tortillas, the cheese should ooze out of the layers.
- A few tbs of oil, about 2
- 1 large onion, chopped
- 2 to 3 hot red aji peppers, chopped
- 6 large cloves of garlic, crushed
- 2 lbs ground beef
- 3 tablespoons New Mexican Chili Powder
- 3 tablespoons white flour
- 2 cups+ water (start out with 2 and add 1 cup at a time--you don't want watery sauce)
- 2 teaspoons salt
- Lots of shredded cheddar cheese (about 4 to 5 cups)
- Corn Tortillas, softened by brushing a little oil on a pan, cooking each side of the tortilla for just a few seconds -- just until soft.
- Cook the onions and peppers until tender. Add the garlic, stir. Add ground beef and brown. Mix in well, the chili powder and flour. Add the water and salt, stir. Simmer on low for about 30 minutes.
- Put some grated cheddar cheese on a softened corn tortilla, then some of the chili meat with sauce. Repeat the layers twice more, pouring some sauce over the top layer. Then top the stack with a bit more cheese and shredded lettuce, if desired, sour cream. Serves 4 to 5, or more if beans are added, or if only stacked two layers high.
- I now make these with my yucca tortillas.
- For a popular Southwestern style enchilada, put a sunny-sideup egg on top. You can also add cooked beans to the chili.