I spent my childhood on the waters of the Puget Sound, boating throughout Washington's San Juan Islands and Canada's Gulf Islands. Over the weekend we were at Roche Harbor and I stopped in for a
Cinco de Mayo Stacked Enchiladas
This is a great recipe for a group to get involved in the kitchen. I like to layout all of the ingredients and allow my guests to custom make their own Stacked Enchiladas.
Make Ahead: Up to 1 day ahead, assemble stacked enchiladas, but do not cover with enchilada sauce. Cover with plastic wrap and keep in the fridge. When ready, cover with enchilada sauce, cheese and bake.
Drink Suggestion: Serve with a fun Limeade Spritzer, simply mix limeade with a splash of soda water over ice with a side of lime!
- 1 cup shredded cooked chicken
- 1 Tablespoon enchilada sauce
- 2 Tablespoons salsa, + more for the filing (not chunky)
- Flour tortillas, small flour (3 per stacked enchilada)
- Mexican cheese blend, shredded
- Cheddar cheese, shredded
- Re-fried beans
- Sour cream
- Yellow onion, diced
- Red pepper, diced
- Pre-heat your oven to 375 degrees.
- Place chicken in a small bowl and toss with enchilada sauce and 2 Tablespoons ketchup.
- Place the other toppings in bowls so each stacked enchilada can be made individually.
- On a sil-pat or parchment lined baking sheet place 2-3 tortillas (how every many will fit in a single layer on your sheet). Begin to layer with your favorite ingredients.
- For example: I spread sour cream over my bottom tortilla and top it with Mexican cheese, add another tortilla and on spread beans, cheddar cheese, onions and peppers, top with a final tortilla and smoother with enchilada sauce and Mexican cheeses. You always want to finish your stacked enchiladas with a tortilla, enchilada sauce and cheese.
- Once all of your enchiladas are made bake in the oven for about 7-8 minutes or until the cheeses have melted and start to crisp.
This sauce can be made up to 3 days ahead, keep covered in the fridge.
Makes enough for 4 stacked enchiladas.
• 2 Tablespoons flour
• 2 ½ teaspoons chili powder
• ½ teaspoon cumin
• ½ teaspoon oregano
• ½ teaspoon onion salt
• ¼ teaspoon baking cocoa powder
• 2 Tablespoons olive oil
• 1 garlic clove, smashed
• 1, 15 oz can tomato sauce
• 1 Tablespoon ketchup
1. In a small mixing bowl, add flour, chili powder, cumin, oregano, onion salt, and cocoa powder, stir to combine. Add oil to a medium skillet over medium/low heat for 1 minute.
2. Whisk the dried spices and crushed garlic clove into the oil and cook for 3 minutes, stirring occasionally.
3. Pour in the tomato sauce and ketchup and cook for 4 minutes, stirring occasionally, remove from the heat and set aside.