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Texas style stacked enchiladas recipe  Share this recipe on FacebookA classic Texas style dish, stacked enchiladas are layers of corn tortillas, chile sauce, onion and cheese, baked in the oven until the cheese is bubbly and served with a fried egg or sour cream on top. This dish is easy and simple to make and extremely tasty. For a variation you can try adding refried beans and/or cooked chicken together with the cheese.
Preparation time: 30 minutes, Cooking time: 20 minutes, Serves: 4
Ingredients For the chile puree
10 Ancho dried chiles
2 Chipotle chiles
1 tsp adobo sauce
3 cloves of garlic, minced
1 tsp cumin
1 tsp dried oregano
1 cups chicken broth
2 Tbsp vegetable oil or lard
2 cups chicken broth
For the enchiladas
2 Tbsp vegetabe oil
16 corn tortillas
1 medium onion
4 cups shredded cheddar and/or Monterrey jack cheese
To serve with
4 eggs, fried
Sour cream
Guacamole
Directions Remove stems and seeds from the dried chiles and cook on a skillet or frying pan over medium heat for 3 to 4 minutes. Put chilies in a bowl and cover with hot water. Soak for 15 to 20 minutes, until the chilies soften up.
Put the chilies, adobo sauce, garlic, onion, cumin, oregano and 1 cup of the chicken broth into a blender and process to a smooth puree.
In a pot over medium heat add 2 tablespoons of vegetable oil or lard and bring to a heat. Add the chile puree and fry for 2 to 3 minutes, gradually adding the remaining 2 cups of chicken broth.
In a frying pan over meadium high heat add one or two more tablespoons of vegetable oil and cook each of the tortillas for about 30 seconds per side, or until soft. Place on paper towels and keep warm.
Preheat oven to 450 degrees F.
Place a tortilla in an oven safe dish or baking tray. Spoon about 4 tablespoons of the chile sauce on it and spread evenly. Top with 1/2 cup grated cheese and 1 teaspoon of onion. Place another tortilla on top and repeat with layers of chile sauce, cheese and onion. Finish with another tortilla on top.
Repeat the same procedure 3 more times to create 4 enchilada stacks. Bake for 5 minutes in the oven or until the cheese is melted.
While the enchiladas are cooking, fry four eggs in a tablespoon or 2 of vegetable oil.
Serve the enchiladas topped with a fried egg or sour cream and guacamole.
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