Enchiladas empalmadas (stacked enchiladas)

1 Servings

Ingredients

Quantity Ingredient
½ cup Finely chopped onion
2 Tablspoons cooking oil
1 tablespoon All-purpose flour
½ cup Milk
1 can (4-ounce) green chili peppers, rinsed, seeded, and chopped
½ teaspoon Salt
2 cups Diced cooked beef
2 Tomatoes, peeled and choped
2 tablespoons Cooking oil
8 6-inch tortillas
1 cup Shredded monterey jack cheese (4 ounces)

Directions

In skillet cook onion in 2 tablspoons oil till tender but not brown. Blend in flour. Add milk, chili peppers, and salt. Cook, stirring constantly, till thickened and bubbly. Stir in beef and tomatoes. Heat through; keep warm.

In small skillet heat 2 tablespoons oil. Holding tortilla with tongs, dip in hot oil for 10 seconds or till limp. Drain on paper toweling. Place a hot tortilla in 9x9x2-inch baking pan. Top with about ¼ cup beef mixture and 2 tablespoons of cheese. Layer on remaining tortillas, beef mixture, and cheese to make a stack. Bake in 350 oven for 20 minutes or till hot.

Unstack to serve. Serves 4.

Posted to Bakery Shoppe Digest149 by Sandra Swinford <sswinfor@...> on Jul 7, 1997

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