This is a modified version of the stacked enchiladas I enjoy practically every time we go to visit Heath's parents in New Mexico.
Stacked Enchiladas
by Alana Lee
1 lb ground beef, browned and drained
½ onion, chopped
2 (15 oz.) cans tomato sauce
1 (4 oz.) can diced green chilis
1/8 tsp cumin
2-3 T chili powder, or to taste
salt and pepper, to taste
corn tortillas
fixins’: shredded cheese, lettuce, tomatoes, chopped onions, salsa, sour cream, guacamole
Brown beef and drain. Add onions, tomato sauce, green chilis, and spices. Bring to boil. Simmer 20 minutes.
To serve: dip one corn tortilla in meat sauce for a few seconds, place it on your plate, and spoon meat sauce on top of tortilla. Layer tortillas and meat sauce as desired. Top with cheese, lettuce, tomatoes, onions, salsa, sour cream, and guacamole (as desired).
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1 comment:
Just came across your recipe blog Alana. This is my dh's favorite way to eat enchiladas. You just made me hungry!
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