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Home » Recipes » Tomato and Cheese Stacked Enchiladas

Tomato and Cheese Stacked Enchiladas

By Ashlee Marie 13 Comments

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My Grandma grew up in Mexico, so we consider all the Mexican food we make to be authentic. So growing up with these I never knew why I didn’t see stacked enchiladas at Mexican restaurants I’d go to. I’ve now learned that all Mexican food is not created equal and it depends on what PART of Mexico you go to!

fried corn tortillas stacked with a spicy tomato sauce and topped with a fried egg

So here is the “authentic” stacked enchiladas I grew up with! They are a quick and easy meal to make, AND if you leave the egg off it’s one of the only vegetarian dishes I make (so it’s one of my husbands favorites since he doesn’t LOVE meat like I do). But I love the sunny side up fried egg on top. It just add’s something to it.

stacked tomato enchiladas with a fried egg

Tomato and Cheese Stacked Enchiladas

These classic mexican stacked enchiladas are a family recipe.  My grandmother grew up in Mexico so most of my mexican recipes are from here.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 7 servings
Calories: 549kcal
Author: Ashlee Marie

Ingredients

  • 28 oz can of crushed tomatoes
  • 46 oz can tomato juice
  • 1 Cup hot water
  • 2-4 Tbsp all-purpose flour
  • 1/2 Tbsp chili powder
  • 1 tsp salt
  • 30 Corn tortillas
  • Frying oil
  • 3 Cups Cheddar Cheese grated
  • 1 Onion chopped optional
  • Fried eggs
US Customary - Metric

Instructions

  • Heat the oil medium high.
  • While that's heating put the tomatoes and the juice in a large pot and bring to almost boil (you don't want to boil tomatoes, so just be careful).
  • While the tomatoes are heating add flour (1 tsp. at a time) to the hot water (not boiling, just hot) till a thick paste (but no chunks).
  • Add chili powder and salt, then pour SLOWLY into tomatoes, stirring while you go.
  • In the oil cook tortilla (one at a time), turning half way, until cruchy.
  • Then dip into tomato mixture scoop out and place on your plate.
  • Layer the tortillas, cheese and onions on plates.
  • Top with sunny-side up fried egg up if desired

Video

Nutrition

Calories: 549kcal | Carbohydrates: 75g | Protein: 23g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 1090mg | Potassium: 1166mg | Fiber: 13g | Sugar: 15g | Vitamin A: 1300IU | Vitamin C: 28.7mg | Calcium: 547mg | Iron: 5.8mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!

an easy and delicious classic mexican dish, stacked tomato enchilada's with a fried egg

My husband I like to stack ours about 4 – 5 tortilla’s high, but the kids each only eat about 2. But lately Lego Boy and Computer boy have been asking for seconds, so next time they’ll each get 3! Is it funny that giving my kids an extra enchilada is like a milestone for me?

What are you favorite foods you grew up with? Or ones that have huge memories for you? I don’t make a lot of the same dishes I grew up with, but the ones I held on to are always fun to make!

mexican stacked tomato and cheese enchiladas topped with a sunny side up egg it an easy dinner, one thats flavorful and easy to make
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With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen!
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Reader Interactions

Comments

  1. marissa | Rae Gun Ramblings

    June 5, 2013 at 1:07 am

    This looks SO good and I love egg on anything. I can’t wait to try it. Pinning

    Reply
    • Ashlee

      June 8, 2013 at 7:09 pm

      When I was a kid I didn’t eat it with the egg, I though my parents were weird, but now, of course, I love it!

      Reply
  2. Audra @ Painless Meals

    June 5, 2013 at 1:08 am

    I’ve never heard of Tomato and Cheese Stacked Enchiladas! I’m interested to try them!

    Reply
    • Ashlee

      June 8, 2013 at 7:08 pm

      It’s one of those things that was totally common for us, so I thought everyone ate them, it’s always weird finding out your food ISN’T common!

      Reply
  3. Karina

    June 5, 2013 at 9:05 am

    WOW Ash! This looks delicious :)! Yumm! I must try this… Pinning for later!

    Reply
    • Ashlee

      June 8, 2013 at 7:08 pm

      Thanks Karina! We really love them. I can’t wait to see more recipes from you!

      Reply
  4. Debra

    June 5, 2013 at 9:34 am

    We love enchiladas in our house. This looks amazing! Pinning it!

    Reply
    • Ashlee

      June 8, 2013 at 7:29 pm

      Mmmm Now I’m hungry again! Let me know if you try them what you think!

      Reply
  5. Leanne

    June 5, 2013 at 8:58 pm

    These look great and I think it would be easy to make gluten free. Can’t wait to try it!!

    Reply
    • Ashlee

      June 8, 2013 at 7:28 pm

      you’d have to have gluten free tortillas and gluten free flour for thickening, but yes, you should totally be able to make the changes! Let me know if you try it and what you think!

      Reply
  6. Mandi

    June 5, 2013 at 9:55 pm

    So when you say Mexico, do you mean the Mexican colonies? You aren’t a Whetten, are you?

    So this is how my brother in law’s family makes their enchiladas (they are the Whettens) and I’ve heard they are fabulous!! so thanks for the recipe!

    Reply
    • Ashlee

      June 8, 2013 at 7:27 pm

      YES! The Mexican colony’s, but we’re Haynie’s, not Whetten’s. But they might have known each other!

      Reply
  7. Martha Aragon

    April 23, 2019 at 3:08 pm

    Hi Ashlee,
    I am from Mexico and I grew up with this dish, but in Chihuahua we call them Entomatadas. We also add a sunny side up egg.

    Reply

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