Flat Enchilada Recipe
Try these easy stacked enchiladas for a twist on the standard rolled recipe.
Ingredients
- 12 corn tortillas
- 1/4 cup vegetable oil
- 19 ounces red enchilada sauce
- 6 ounces queso fresco
- 1/2 cup sweet onion finely chopped
- 2 cups shredded chicken
Instructions
- Heat the vegetable oil to medium high heat in a small skillet.
- Add a tortilla and cook for about 20 seconds on each side.
- Move the fried tortilla to drain on a tray with paper towels.
- Continue with the other tortillas.
- Pour the enchilada sauce into a shallow bowl or pan.
- Dip a tortilla into the sauce and then place it on a baking sheet.
- Next top the dipped tortilla with some onions, chicken and crumbled queso cheese.
- Repeat with a second tortilla, dipped in sauce and topped with a little onion, chicken and cheese.
- Place one more dipped tortilla on top and add a little queso fresco to complete one stack.
- Continue with the rest of the ingredients to make four flat enchiladas.
- Bake the enchiladas in a 350 degree oven for 20 minutes.
- Serve with your favorite toppings such as shredded lettuce, chopped tomatoes, avocado slices, cilantro, salsa, chopped peppers and more.
Notes
Substitutions
- Instead of chicken use ground beef, shredded pork, or beef.
- Instead of queso fresco use cotija cheese, cheddar cheese, or Monterey jack cheese.
- Shredded lettuce
- Chopped tomatoes
- Cilantro
- Olives
- Salsa
- Sour Cream
- Chopped jalapeno or other chiles
Nutrition
Serving: 1gCalories: 595kcalCarbohydrates: 49gProtein: 32gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 82mgSodium: 1576mgPotassium: 384mgFiber: 7gSugar: 12gVitamin A: 1271IUVitamin C: 4mgCalcium: 316mgIron: 3mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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