I've made these twice for work pot lucks and so far everyone has loved them. Gotta love coworkers who are willing to be taste testers for my food. You guys are the real MVPs!
This recipe is really easy to make and doesn't require a lot of ingredients. Are you ready to get cooking?! Let's go!
Stacked Enchiladas by Timo
Prep time: 10 minutes
Cooking time: 15-20 minutes
Total time: 30 minutes
- 1 package corn tortillas
- 2 lbs. ground beef (I use 96/4 lean beef)
- 1 package shredded Mexican blend cheese (2 cups)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 15oz. can of tomato sauce
- 1/2 cup water
- 2 tbsp. chili powder
- 1/4 tsp. salt
- Preheat the oven to 350 degrees.
- Prepping the veggies: Peel the outer layer of the onion and then dice into small pieces and set aside in a container. Next you will mince the garlic cloves. Pro-tip: Use a garlic press for faster mincing.
- Prepping the Enchilada Sauce: Heat a frying pan to medium-high on the stove. Once hot enough, add the ground beef. Break the ground beef up so that it browns evenly. Halfway through the process, add the chopped onions and garlic. Once the beef has thoroughly browned, add the tomato sauce, chili powder, salt and water. Add additional water as needed to help mix the sauce.
- Prepping enchiladas: Grease a 15"x10" baking dish. Layer the bottom of the dish with 6 tortillas. Add sauce and then 2 handfuls of cheese. You will layer the enchiladas until you run out of sauce. You should have about 3-4 layers.
- Bake enchiladas for 15-20 minutes or until the cheese is melted and bubbly.
- Top your enchiladas with Damn Good Guac, sour cream, salsa or any other topping that tickles your fancy.
- Prepare yourself for a mouf party!