Linda's Enchilada Stack

I am excited, to share with you, another family favorite. This time it's Linda's Enchilada Stack. Linda is mom, by the way. She started making this dish around 1980, after finding it, in a magazine. I was hooked, since the first time she made it.

I made some modifications, in the assembly, to save some time.

If you've read this blog, for long, you know I always use ground turkey breast. To make that turkey taste like beef: 1 Tablespoon Kitchen Bouquet Browning & Seasoning Sauce, and 1 Tablespoon ground mushroom powder per 1 pound of meat.

Whatever you choose, make sure to drain the grease. If using turkey breast, keep a little of the liquid, to help absorb the spices.

Once the filling mixture is done, just let it cool. You can get started on the tortillas.

Just lightly fry flour tortillas, in butter. I contemplated frying them with a light coating of olive oil. I'm glad I didn't. You can actually taste the butter, in the final dish.

This stack can also be made, using corn tortillas.

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Back to that meat filling. Go ahead, stir in the cheeses, and sliced olives.

It's time to put this together. Here, I am using a springform pan, sitting on a baking tray, to catch any leaks. you can also use a baking tray, lined with parchment. 

Coat both sides, of the tortilla. A time saving tip: pour the sauce, directly from the can! Spread an even layer, of filling; making sure to go all the way to the edges.

Repeat the layers, until you run out of meat filling.

Top with cheese, and more sauce! Mom found Hatch Red Enchilada Sauce, and it is a real winner! It's not too spicy, and is low on the heat. So, if you want to make this for the children, no worries.

Also, I did a little research, as to the origin of this recipe. Google says it is a New Mexico recipe. They also have a fried egg, on top. So when you slice into it, the yolk oozes, into the stack. I haven't tried that yet, but there is always next time.

I let the stack cool, about 10 minutes, before slicing. The enchilada stack is as tasty, as it looks. It is so cheesy, and saucy. The flour tortillas are soft and buttery, but gives the mouth feel, of extra cheese. I do think, if you make this recipe, it will become a family favorite, at your house, too!

LINDA'S ENCHILADA STACK

Ingredients:

1 Tablespoon cooking oil

1 1/2 Pounds lean ground beef (I use ground turkey breast, fortified with 1 1/2 Tablespoons Kitchen Bouquet Browning & Seasoning Sauce, and 1 1/2 Tablespoons mushroom powder)

1 Medium onion, minced

3 Garlic cloves, minced

1/4 Cup chili powder

1 Teaspoon salt

1 Teaspoon pepper

8 Large flour tortillas

4 Tablespoons butter, for frying

3/4 Pound cheddar cheese, grated (reserve 1 cup for topping)

3/4 Pound Jack cheese, grated (reserve 1 cup for topping)

1 (6 ounce) Can black olives, sliced

2 (15 ounce) Cans Hatch red enchilada sauce

Directions:

Heat cooking oil, in a large skillet, over medium high heat. Cook, and crumble meat, and onion. Cook through. Drain fat. If using ground turkey breast, keep a couple tablespoons juices, in the pan. Add garlic, and spices. Reduce heat to low. Cover skillet, and cook for 5 minutes. Let meat mixture cool, completely. In a large frying pan, or griddle, fry flour tortillas, in butter, until lightly browned; but not crispy. Stack cooked tortillas, on a plate, and set aside. Combine cheeses and olives to meat filling. To assemble: Line a baking tray with parchment, or use a springform pan, placed on a baking tray. Spoon sauce on pan. Coat both sides of tortilla, in sauce. Spread an even layer, of meat filling, making sure to spread to the edges. Repeat the layers, until you run out of filling. Coat another tortilla, for the top. Cover with cheese, and extra enchilada sauce. Bake at 350, for 30 minutes, until cheese has melted.