We really enjoy enchiladas in our house, but I don't so much enjoy the work that goes into making them. For Christmas Eve dinner, I managed to convince my sister and her husband to make them. For Chesney's birthday, that wasn't going to work.
I decided to try a new way of making enchiladas. Instead of rolling them, I stacked them. It worked. Really, really worked.
Here's a look into my process.
First, I made two "fillings." One was just browned and drained ground beef. Only seasoning was salt and pepper. The other was corn with onions and pappers and some southwest seasoning. I really wanted to add some browned hashbrowns to both fillings and I totally forgot. I blame the slight fever I was running.
My supplies were small white corn tortillas, a large can of enchilada sauce, and some shredded cheddar cheese. I poured the enchilada sauce into a shallow pan, then dipped a tortilla into the sauce, coating both sides. That tortilla went into a greased 9x13" pan.
As you can see, I added a layer of topping onto each tortilla. Then another tortilla and then more topping. I repeated this 3 times, then put a dipped tortilla on top and sprinkled with cheese.
I had one pan that was slightly bigger than 9x13 and I fit 3 of the meat stacks in it. 2 veggie stacks in a regular 9x13" pan. Cover with foil. Bake at 350 degrees for 20 minutes or so, just to heat it all up and melt the cheese.
Something magical happens while they are heating. They condense and turn into something wonderful. Here's the finished product ready to be eaten.
My family loved them. They spent a big part of dinner talking about what else we could use for filling and trying to figure out a way to do it with Italian so we could make individual lasagnas this way. I'm thinking maybe egg roll wrappers. Wonder if it would work?
Don't think we'll be going back to the old way of making enchiladas. This works so well and and is super easy to personalize for different tastes. What do you think? Would this way of making enchiladas work for your family?