This is typical California-style Mexican cooking, shown to me by a Mexican-American housemate about 40 years ago. I’ve never seen stacked enchiladas on a restaurant menu, probably because they’re almost as much work as rolled enchiladas but not as pretty on the plate. But a quick search shows plenty of recipes. Some of them suggested individual 3-tortilla stacks, which can be baked on the plate if you have oven-safe plates. Some of them didn’t bake at all! Maybe the hot tortillas would melt cheese but I want the onions cooked at least a little. I think half of a 4-tortilla stack is a good portion if you have side dishes. Any kind of cooked seasoned meat could be added.
Stacked Cheese Enchiladas
serves 4
8 corn tortillas
vegetable oil for frying
1 10-ounce can red enchilada sauce
½ large onion, minced
10 ounces grated cheese (“Mexican Blend”)
1 6-ounce can chopped or sliced black olives
Preheat oven to 350F. Heat 1 cup or so of oil in a small skillet over medium heat. Heat the sauce in a saucepan or small skillet. Mix 3/4 of the cheese with the onions and olives.
Cook tortillas one at a time in the oil. They shouldn’t be really crisp but can be crisper than if you’re rolling them. Dunk in the sauce and coat well, put on baking dish or oven-safe plate, and add some of the cheese/onion/olive mixture. Repeat twice, then add the last tortilla and finish with cheese on top. Repeat this all to build another 4-tortilla stack. Bake 10 minutes.
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