As you probably already know, I love Mexican food, I guess growing up in the Southwest it was a given. Mexican food was on the menu several times a week and there are more Mexican food restaurants than any other in my home town.
In fact when I was growing up in West Texas one of our biggest school fund raisers was an enchilada dinner. Some of the moms would make huge pots of red sauce (red chile sauce) and we would warm the corn tortillas by dipping them in the heated red sauce, and stack them, sprinkled with cheese and fresh chopped onions in between the layers. And on special request, we would serve them with a fried egg on top, (my hubby loves them this way).
No rolled enchiladas here, just red enchiladas, stacked Chihuahua Style* but with lean ground beef.
*Chihuahua is the largest state in Mexico just south of New Mexico and Texas.
Red Enchiladas, Stacked Chihuahua Style
- 2 (15oz) cans of red enchilada sauce
- 1 dozen corn tortillas
- 1 pound of lean ground beef
- 8 oz grated cheddar cheese
- 1 medium onion chopped
- salt and pepper
1. Cook ground beef over medium high heat, using a spatula to break it up as it cooks.
2. Season with salt and pepper and cook until no longer pink. Remove from the stove.
3. Heat both cans of red enchilada sauce in a small skillet or saucepan
4. Dip a corn tortilla in the heated red enchilada sauce to heat the tortilla, lay it on a dinner plate
5. Sprinkle each layer with a large spoonful of ground beef, grated cheese and chopped onions
6. Repeat twice more ending up with a stack of three enchiladas.
Note: A fried egg can be added on top, (optional)
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