Stacked Enchiladas (Enchiladas Chatas)
Stacked Enchiladas (Enchiladas Chatas)
Red chili sauce
1 lb ground beef
3/4 cup plus 1 tbsp vegetable oil
1 cup finely chopped white onion
1 clove garlic, minced
1/2 tsp salt
12 (6-inch) corn tortillas
2 cups shredded mild Cheddar cheese
2/3 cup chopped, pitted ripe olives
1 1/2 cups shredded iceberg lettuce
Cook beef in 1 tbsp oil in 10-inch skillet over medium-high heat, breaking up beef into small pieces, until no longer red, 6 to 8 min
Add onion; saute until onion is soft, about 4 min
Spoon off fat
Add garlic, salt & 1 cup red chili sauce to skillet; mix well
Heat over medium heat to boiling; reduce heat to low
Simmer, uncovered, stirring frequently, until mot of the liquid has evaporated & meat is moistly coated with sauce, about 5 min
Heat remaining 3/4 cup oil in medium skillet over medium heat until hot
Fry tortillas, 1 at a time, just until limp & blistered, 5 to 10 seconds per side
Drain on paper toweling
Remove oil from skillet; wipe clean
Heat remaining 1 1/2 cups chili sauce in medium skillet over medium heat until hot; remove from heat
Dip 1 tortilla into chili sauce to coat both sides; remove, draining off excess sauce
Place on broiler-proof individual serving plate
Spread tortilla with slightly rounded, 1/4 cup meat mixture; sprinkle with 2 Tbsp cheese & 1 tbsp olives
Add second dipped tortilla & meat, cheese & olive layers; top with third dipped tortilla
Repeat procedure to assemble 3 more stacks
Pour any remaining chili sauce over stacks & sprinkle with remaining cheese, dividing evenly
Place stacks under broiler so that tops are 4 inches below heat source
Broil until cheese is melted, about 3 min
Sprinkle tops with remaining olives, dividing evenly
Garnish with lettuce
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