Layered Enchilada Stack
- 2 tablespoons plus 2 teaspoons canola oil or light-flavored olive oil, divided
- 8 corn tortillas
- 1 1/2 cups chopped onions
- Red Chile Sauce
- 1 1/2 cups Lindsay®
Sliced Black Ripe Olives, divided
- 3 cups (12 ounces) shredded sharp Cheddar cheese
- 1/4 cup crema Mexicana (Mexican sour cream)
- 1/2 cup crumbled queso cotija cheese
- 1 cup thinly sliced romaine leaves
- Pinch of salt
- 2 teaspoons wine vinegar
- Heat 1 tablespoon of the oil in a skillet over medium heat and sizzle the tortillas
(one at a time) on both sides for about a minute. Drain on paper towels. Continue
frying the tortillas, adding oil as needed.
- Add 1 tablespoon oil and onions to the same skillet; sauté onions 3 minutes.
- Transfer onions to a medium bowl; let stand until cooled to room temperature.
- Add 1 cup of the olives and cheddar cheese; mix lightly.
- Heat oven to 350 degrees F.
- Dip one softened tortilla in the red chile sauce; transfer to an oiled, shallow
- Sprinkle about 1/2 cup cheese mixture over tortilla.
- Repeat layering dipped tortillas and cheese mixture forming a stack ending with
- Press stack down lightly. Pour any remaining sauce around the base of the stack.
- Bake stack 15 minutes or until heated through.
- Drizzle crema in a cross over the top, letting it run down the sides.
- Sprinkle crumbled cheese and a few of the remaining olives over the top of the
- Toss romaine with remaining 2 teaspoons oil, salt, wine vinegar, and remaining
olives. Arrange around the bottom of stack.
Yield: 6 servings
20 minutes prep
30 minutes cook
Nutrition: Calories 526 Fat 35g Protein 17g Cholesterol 63mg Total Carbs
31g Fiber 5g
Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values
may be higher or lower based on your calorie needs.
Reprinted with permission from