Stacked Red Enchiladas

Stacked Red Enchiladas, known as “Enchiladas Montadas” in Spanish, are a mouthwatering and visually appealing variation of the classic enchilada dish. This traditional Mexican dish takes the familiar components of enchiladas—corn tortillas, red chile sauce, cheese, and toppings—and elevates them by assembling the ingredients into delightful stacks. Stacked Red Enchiladas are not only a treat for the palate but also a feast for the eyes, making them a popular choice for special occasions and family gatherings.

Below is a step-by-step guide to preparing Stacked Red Enchiladas, a beloved Mexican dish celebrated for its layers of flavors and textures. Follow these steps to create your own mouthwatering stacks of enchiladas:

INGREDIENTS

• 1 tablespoon olive oil
• 4 cups Red Chile Sauce
• Salt to taste
• 1 (8-ounce) can tomato sauce (optional)
• 1/2 cup canola oil for frying tortillas
• 24 to 32 corn tortillas, preferably white corn
• 1 1/2 cups shredded Colby cheese
• 1 medium white onion, finely chopped
• 8 eggs (optional)

INSTRUCTIONS

1. Heat and Season the Red Chile Sauce:
   • In a large skillet, heat olive oil over medium heat. Pour the Red Chile Sauce into the skillet and stir.
   • Taste the sauce and season it with salt if needed. If the sauce is too spicy for your liking, you can add a small can of tomato sauce and stir to balance the heat. If the sauce is too thick, you can adjust the consistency by adding water while ensuring you maintain the desired flavor, adjusting salt as necessary.
2. Fry the Tortillas:
   • In a non-stick frying pan or cast iron skillet, heat canola oil over medium-high heat.
   • Carefully drop one tortilla at a time into the hot oil and fry until softened, turning them once during frying to ensure even cooking.
   • Once fried, drain the tortillas on paper towels to remove excess oil.
3. Assemble the Enchiladas:
   • Place the lightly fried tortillas into the skillet with the warm red sauce, one at a time. Coat the tortillas with the red enchilada sauce and place them on a plate using a large slotted spoon.
4. Create Enchilada Stacks:
   • Layer a chile-coated tortilla with some shredded cheese and chopped onion. Place another coated tortilla on top and repeat the layers until you have a stack of 3 to 4 tortillas.
   • Continue to make stacks of tortillas until all ingredients are used.
5. Optional: Fry Eggs for Topping:
   • Heat a small nonstick skillet over medium-low heat. Fry the eggs over-easy, ensuring the yolks remain slightly runny.
   • Place one fried egg on top of each stack of enchiladas. This step is optional but adds a delightful touch to the dish.

NOTE:

• Stacked Red Enchiladas are a culinary work of art, bringing together the classic elements of enchiladas in a new and enticing presentation. Whether you choose to include the optional fried eggs or not, the layers of flavors, from the smoky chile sauce to the creamy cheese and the crunch of the fried tortillas, make this dish a true Mexican delight. Whether for a special occasion or a weekend family meal, Stacked Red Enchiladas are sure to impress and satisfy your taste buds.