Description
Discover how to make delicious stacked enchiladas with our simple recipe guide. Learn the secret techniques to perfecting layers of flavor in every bite.
Ingredients
- 2 garlic cloves, sliced
- 1/2 yellow onion, coarsely chopped
- 1 (28-ounce) can whole, peeled tomatoes
- 2 tablespoon (30 ml) s all-purpose flour
- 2 teaspoon (10 ml) s ancho chile powder, or to taste
- 1/2 teaspoon (3 ml) dried oregano
- 1/2 teaspoon (3 ml) salt
- 1/2 cup (120 ml) water
- 1 tablespoon (15 ml) olive oil
- 12 corn tortillas (6 to 7-inch size)
- 2 tablespoon (30 ml) s olive oil
- 2 tablespoon (30 ml) s finely chopped red or yellow onion
- 1 cup (240 ml) froz en corn
- 1/4 teaspoon (1 ml) salt
- Pinch black pepper
- 1 can black beans, rinsed and drained
- 4 ounce (113 g) s queso fresco, crumbled (or feta or Monterey jack)
- 1 ripe avocado, cut into slices
- 4 to 6 radishes, thinly sliced
- Leaves from 1/4 bunch cilantro
Instructions
- Set your oven to 350ºF to preheat.
- Prepare the sauce: Blend the garlic, chopped onion, canned tomatoes, flour, chili powder, oregano, salt, and water until it forms a smooth mixture. In a large pan over medium heat, warm the oil. Pour in the sauce and stir regularly until it starts to boil. Reduce the heat and let it simmer gently for 10 minutes, stirring frequently or using a splatter guard if needed. The sauce should be thick like heavy cream; add more water if it needs thinning.
- Get the tortillas ready: Use a pastry brush to coat both sides of a tortilla with oil, place it on a plate, and repeat with another tortilla by placing it on top and brushing the top side. Continue this process, stacking the tortillas as you go. Press down lightly on the stack to ensure every side is oiled. Arrange them on two baking sheets and bake for 10 minutes, or until the edges are slightly crisp.
- Make the filling: In a bowl suitable for the microwave, mix the onion, corn, salt, and pepper. Heat in the microwave for 2 minutes. Add the beans and heat for another minute, or until everything is warmed through. Cover the mixture to keep it warm.
- Put together the enchiladas: Position four plates near the stove. Take one tortilla, dip it in the sauce, and place it on a plate. Spread 2 tablespoons of filling over it. Dip another tortilla in the sauce, place it on top, and add 2 more tablespoons of filling. Dip a third tortilla in the sauce and layer it on top. Drizzle some additional sauce over this stack. Sprinkle one-fourth of the cheese, avocado slices, radishes, and cilantro leaves on top. Repeat the process with the remaining tortillas, sauce, and toppings. If you wish, place each stack on a baking sheet in a 350°F oven to keep them warm as you finish assembling the others. Serve all the stacks at the same time.
Notes
- Blend the sauce thoroughly to incorporate garlic and onion for a smooth, even flavornRotate baking sheets midway to achieve consistent tortilla crispinessnSlice avocado just before assembly to keep it fresh and prevent browning
