Prep 15 mins
Cook 15 mins
I hear that stacked enchiladas are a New Mexico/Arizona thing. Being from Texas, i'm not real sure but, one thing I do know is these are really good. Everytime we went to my great-uncle's house when I was a kid, this is what we had, and as far as I know the sauce for these enchiladas was his own secret recipe. We call it magic sauce, I don't know why but, it fits. Now I also hear that if you go to a New Mexico resturant and order "stacked enchiladas" you will get a fried egg on top. Seeing as how I am not a big fan of eggs, I don't add that but if you want the "real deal" thats what you need to do.
- 8 corn tortillas
- 2 -3 tablespoons vegetable oil
- 1 lb ground beef
- 1 onion, diced
- 2 teaspoons cumin
- 2 tomatoes, diced
- 1⁄2 head lettuce, shredded
- 1 lb cheddar cheese, shredded
- 1 (26 ounce) can cream of mushroom soup
- 2 -4 jalapenos
- 1 tablespoon cumin
- 1 cup milk
- Heat oil in a skillet on med/high heat.
- Place corn tortillas in hot oil just long enoguh to soften, 10-15 seconds. Set tortillas on paper towels to drain, then set to the side.
- Brown hamburger meat in a skillet with 1/2 onion and cumin, set to the side.
- Place mushroom soup, jalapenos, cumin, and milk in a blender and puree until smooth.
- Pour mixture into a pot and bring to a boil, remove from heat.
- To serve place one corn tortilla on a plate and top with hamburger meat. Place another corn tortilla on top of the meat and top that with lettuce, tomatoes, onion, and cheese. Pour sauce on the top and enjoy.
- * The amount of milk used in the sauce can be lessened or added to depending on how thick/thin you like.