Circle B Kitchen
These stacks are part of our regular meal rotation here in the Circle B Kitchen. And not just because they're so amazingly good, but also because they're so easy to throw together. Note that when assembling for 2 people, you will only be putting ground meat on two layers, which means that you will need 1/4 of the meat on each layer. Whether you top the whole thing with a fried egg is up to you, but ever so good. But equally as good with lots of cheese, sour cream, onion and avocado on top.
Recipe adapted from Bobby Flay
Serves 2
6 corn tortillas
3/4 lb ground beef or turkey
1 1/2 tablespoons taco seasoning (here's our recipe)
2 cups red or green enchilada sauce (here's my recipe for homemade)
2 cups Jack and/or cheddar cheese, grated
1/3 minced white onion
1 or 2 fresh eggs per person (optional)
sour cream, sliced black olives and avocado for serving
Preheat oven to 375 degrees.
Place the ground meat in a nonstick skillet over medium high heat. Break up the meat with a wooden spoon and cook until browned and cooked through. Set aside.
Place 6 tortillas on a sheet pan, spritz with a little oil and heat for 2-3 minutes or until nice and soft (they should just be heated through - don't let them harden). Remove from the oven and turn the oven up to 450.
Remove all but 2 of the tortillas from the baking sheet. Drizzle each with a little of the sauce and then spoon some of the meat on top. Add a little of the shredded cheese and sprinkling of onions. Top that with another tortilla, and add the same amount of sauce, cheese and onions. Add the third and final tortilla, and top with sauce, cheese and onions.
Place in the oven and cook enchiladas for five minutes or until cheese is melted and bubbling.
If topping with a fried egg, while enchiladas are cooking, fry up the eggs to your preference.
When enchilada stacks are done, place fried eggs on top of each stack. If not topping with an egg, we like to top with sour cream, sliced black olives and avocado Serve with rice and beans if desired.