Circle B Kitchen
Although I said that making your own enchilada sauce is optional, I can’t bear to make these without my homemade sauce. It honestly does elevate the experience ten fold. If you’re so inclined, here’s my recipe.
Recipe adapted from Bobby Flay
3 corn tortillas per person
Red or green enchilada sauce
1/4 lb ground meat per stack
Jack and/or cheddar cheese, grated
white onion, chopped
alternately, you can omit the sour cream and top each stack with 1 or 2 fresh eggs per person
Preheat oven to 375 degrees.
Brown the ground meat, adding a little taco seasoning as it’s cooking.
For 2 people, place 6 tortillas on a sheet pan, spritz with a little cooking spray and heat for 2-3 minutes or until nice and soft. Remove from the oven and turn the oven up to 450.
Place 2 of the heated tortillas on the baking pan. Drizzle each tortilla with a little of the sauce and then add 1/4 cup of shredded cheese, some of the ground meat and 1 teaspoon of onions. Add another tortilla, and add same amount of sauce, cheese, meat and onions. Add the third and final tortilla, and again top with sauce, cheese and onions.
Place in the oven and cook enchiladas stacks for five minutes or until cheese is melted and bubbling.
Remove from the oven and plate. Top each stack with sliced olives, sour cream and sliced avocado.
Alternately, top the stacks with a fried egg. Serve immediately with chips, or rice and beans as desired.