this recipe has become a regular around our house. we love enchiladas, but they're such a pain to make. we actually call this "mexican stack" around our house because my 5-yr-old son would probably not even taste something with the word "enchilada" in it.
1/2 lb cooked taco meat
8 oz shredded cheese (more or less, depending on your tastes)
enchilada sauce (i use Texas Red Enchilada Sauce) hint: i usually double the recipe for the sauce, freeze half of it, then add a teeny bit of water when i thaw it out and it's just as good as new. you'll only need the single batch for the enchilada stack, though.
10 corn tortillas, cut into thick strips
chopped onions (optional)
pickled jalapenos (optional)
in a 9x9 pyrex dish, place a layer of corn tortillas. layer beef, cheese, then about 1/4 of the enchilada sauce. if you're using onions, jalapenos, or any other additional veggies, put a small amount of those before the sauce.
continue layering until all ingredients are used, saving enough enchilada sauce to completely cover the top.
i chose to put all my jalapenos on top, right before i put the last layer of enchilada sauce on. *notice i left jalapenos off one section for my son :)
you can see the layers here. there is actually one layer you can't see. 4 layers of tortillas and 3 of filling.
it may not look that beautiful but it tastes just like restaurant-quality enchiladas. an easy dinner, for sure!
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