Prep 30 mins
Cook 0 mins
I am so fortunate to have had my husband's mom and grandma show me this. Of course I use shortcuts like canned sauce instead of boiling the dried chilies, but this recipe is authentic and traditional still. Typical Sonoran enchiladas are made using about 5 corn tortillas and stacked like pancakes with an egg on top. This recipe is the same, except it is done casserole style. If you want it mild, use Rosarita mild sauce--if you really like it hot, use La Victoria Picante Sauce. I have made this for over 30 years here in Arizona, and it always wins blue ribbons at the cookout contests. I don't measure, so amounts are estimates--use what you need--experienced cooks will know how to do this.
- 12 corn tortillas
- 425.24 g can enchilada sauce
- 59.14 ml oil, for dipping tortillas
- 1 onion, chopped
- 453.59 g cheddar cheese
- 118.29 ml chopped green onion, for top (optional)
- 1 tomatoes, chopped for top (optional)
- sour cream, for top (optional)
- 118.29 ml chopped lettuce
- Use 9x9 pan--preheat oven to 350°F; get everything organized before you start. This makes it twice as fast.
- Chop onion, tomato, even some lettuce if you want.
- Grate cheese.
- Heat enchilada sauce in pan on stove to medium--have a ladle handy in sauce.
- Heat oil in skillet on stove--medium hot.
- With tongs, dip a tortilla in hot oil on each side about 5 seconds each. Put in casserole pan and pour some sauce over tortillas to cover them. Add some chopped onion and grated cheese. Continue --.
- Repeat as far as you want to go, ending with tortilla-sauce-cheese.
- Bake 350°F for about 30 minutes.
- Cut in servings and top with your favorite--for example, eggs, lettuce, tomatoes, olives, sour cream, etc.