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ByBeth Neels
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These Stacked Enchiladas are from one of my favorite vintage cookbooks, Heritage Cook Book from Better Homes and Gardens. They are super easy and stupidly good!
PinConfession. I am a cookbook junkie! I love nothing better, particularly on a cold, blustery day, than curling up in my favorite chair with a good cookbook! This one, though, happens to be one of my all-time favorites! It has beautiful photos and such interesting stories.
It breaks down American cuisine from The Indians to the Colonists to “The New Americans. There is a write-up in every chapter with the history and part of the origins of all of the different cultures that have made up America and American Cuisine.
It was published in 1975. If you can find a copy and love history and cookbooks as much as I do, see if you can find a copy. It is fascinating. This recipe comes from the early Spanish colonists section and is attributed to the New Mexicans. The notes suggest that originally tomatillos were used, instead of tomatoes.
PinOK, enough geeking out! 🙂 This recipe is so easy; it’s ready to go in the oven in about 15 minutes and then warms up in the oven for another 15-20 minutes! Serve it with lettuce, tomatoes, guacamole, or salsa. Good to go Dinner in 30 minutes.
PinI love easy, especially after a long day at work. Perhaps that’s why we have Mexican food at least once a week. It’s easy. Well, for the most part.
How To Make Stacked Enchiladas
PinTo make these stacked enchiladas, just soften the onions in a bit of olive oil, the original recipe uses lard, of course. Then add flour to the pan, stir that in and cook for a few minutes. Then add milk to make a quick bechamel. (Yes, that’s literally all there is to it.) Brown the meat in a separate pan (You could brown the meat first and remove it from the pan before you soften the onions) Add a can of diced chillies and about 1/2 can of diced tomatoes to the bechamel and warm them through. Then add the meat and salt. Keep warm. Next soften corn tortillas in a bit of oil and drain on paper towel. Place a softened tortilla in a 9″x9″ baking pan, top with some of the meat mixture and then with cheese. Repeat the process until you have 7 layers, then place the last tortilla on the top. Bake at 350°F for 15-20 minutes until cheese is melted and everything is heated through. Garnish and dig in!
PinI hope you enjoyed the recipe today for Stacked Enchiladas! What’s your favorite Mexican dish? It’s hard for me to pick just one, but I love these Taquitos, and these Venison Carnitas Tostadas! Enjoy! And Have Fun Cooking!
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Recipe
Pin
Stacked Enchiladas
These are so easy and delicious! Great for quick week night meal!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 9 votes
Print Pin Rate
Course: entree
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 servings
Calories: 563kcal
Author: Beth Neels
Cost: $5
Ingredients
- 1/2 cup finely chopped onion
- 2 tablespoons lard (I use olive oil)
- 1 tablespoons all-purpose flour
- 1/2 cup Milk
- 4 ounces small can diced green chillies
- 1/2 teaspoon Salt
- 2 cups diced or ground cooked beef
- 2 medium tomatoes, peeled and chopped or 1/2 15 oz can diced tomatoes
- 8 corn tortillas
- 1/4 cup cooking oil
- 1 cup shredded Monterey Jack cheese
- shredded lettuce, chopped tomatoes, guacamole, sour cream, salsa, diced green onion or scallions, as desired for garnish
Instructions
In skillet cook onion in lard until tender but not brown. Blend in flour. Add milk, chili peppers and salt. Cook and stir until thick and bubbly.
Stir in beef and tomatoes, heat through, keep warm.
In a small skillet heat tortillas, one at a time, in hot oil until limp, about 15 seconds per side. Drain on paper towel.
Place a hot tortilla in a 9×9 baking pan. Top with a 1/4 cup beef mixture and a small amount of cheese. Repeat with remaining tortillas, beef mixture and cheese to make stack. Bake at 350° F till hot, 15 to 20 minutes. Unstack to Serve. Serve with chopped lettuce, chopped tomatoes, guacamole, sour cream, salsa, as desired.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!
Notes
If your tower is tilting like the leaning tower of pisa, place a few skewers or kebab skewers down through the center of the stack.
Best if eaten fresh, but leftovers will keep for 3-4 days.
Reheat in microwave.
Additional toppings;
- shredded lettuce
- chopped tomatoe
- creme fraiche or sour cream
- avocado
- guacamole
- salsa
- cilantro
- sliced green onion or scallions
Nutrition
Calories: 563kcal | Carbohydrates: 35g | Protein: 31g | Fat: 55g | Saturated Fat: 17g | Cholesterol: 112mg | Sodium: 831mg | Potassium: 643mg | Fiber: 6g | Sugar: 7g | Vitamin A: 845IU | Vitamin C: 18.9mg | Calcium: 311mg | Iron: 3.3mg
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Beth Neels
Beth Neels is an entrepreneur, blogger, photographer, author, and recipe developer. She founded Binky’s Culinary Carnival in 2014, focusing on “Crafting delicious recipes with sustainable ingredients.” She has been featured in multiple online publications, including MSN, Reader’s Digest, AP news, and Parade.
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I love enchiladas. I love these stacks. Looks so good! I love browsing through cookbooks too. And I especially love finding really good vintage ones. That one is definitely a keeper. So nice that it was your moms.Reply
Haha! Thanks Michelle! It is so much fun to find great vintage cookbooks!
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Yummers! That looks too good to be true! Must try it, my family will love these stacks!Reply
Thanks, Patty! I think your family will love these!
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“Easy Stacked Enchiladas – Vintage Recipe” is a very good recipe. Thanks for the post
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Thank you so much for your comment, Kawsar! It’s very good, indeed!
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Enchiladas are quite new to me but we love tortillas and this recipe looks amazing! It’s great to see a dish that has stood the test of time.Reply
Thanks, Amanda! I love to make time tested recipes, also!
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I LOVE to sit and read a new cookbook! This looks SO delicious and so easy to make! I will def try this at my next football party!!Reply
Me too! Thanks Aleka! I’m sure your guests will love them!
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Yummy. This looks fabulous! My mom had that cookbook but I forgot about it until I saw the cover. How fun!!! I will be making this soon, for sure!Reply
Did you get your Mom’s cookbooks? My Mom gave me heard because they don’t have room for them in the new apartment! Thanks, for your comment, Elaine!
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When you will make it please invite to me.
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Haha! I’ll make it a point to invite you! Thanks Kawsar!
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Oh my gosh I could just dive a fork into that stack!Reply
They are just stupidly good! Thank you for your comment. Sandi!
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What a great idea to stack enchiladas. Don’t know why I haven’t thought of that but these look sooo Good!
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They really are good! And so very easy! We love them! Thanks, Stephanie!
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I love stacked enchiladas. The ingredients can be varied so easily. Your traditional stack is perfect.Reply
That’s the best things about enchiladas! They are so versatile! Thanks, Ginny!
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What a fun recipe! I love cookbooks and vintage recipes, this one looks so good!Reply
Thank you Shadi! I love pouring through old cookbooks, too!
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I am a cookbook junkie too! I have over a hundred books in my collection — and I’m always picking some up at the library as well. In fact, there are 8 library cookbooks on my coffee table as we speak! Now about that enchilada stack — YUM!Reply
Thanks, Lisa! There is nothing more fun than perusing cookbooks!
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