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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.
Course
dinner, Main dish
Cuisine
Mexican
Keyword
enchiladas, mexican enchiladas, stacked enchiladas
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
7
servings
Calories
549
kcal
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:
549
kcal
|
Carbohydrates:
75
g
|
Protein:
23
g
|
Fat:
20
g
|
Saturated Fat:
10
g
|
Cholesterol:
50
mg
|
Sodium:
1090
mg
|
Potassium:
1166
mg
|
Fiber:
13
g
|
Sugar:
15
g
|
Vitamin A:
1300
IU
|
Vitamin C:
28.7
mg
|
Calcium:
547
mg
|
Iron:
5.8
mg