Some enchiladas are stuffed with cheese, some with chicken, some with beef, some with pork, some with green chiles — well, you get the idea. Also, some are rolled and some are flat. This page will teach you how to do all of these.
Personally, I prefer chopped onion and shredded cheese for the filling, but you can do whatever you want. I also tend to make stacked enchiladas, because it is much easier and less of a mess than rolling them.
First you need enchilada sauce, either homemade or canned. If you don’t have the time or energy to make your own sauce, and you don’t like the flavor of canned, a third option is to go to your nearest taco shop and buy a pint or two of their enchilada sauce.
Enchiladas always use corn tortillas. You can buy 12 in a package, and that will make enough for 4-6 people. Shown in the photo below is two stacks in a roasting pan, six tortillas per stack. If you roll the tortillas, they will still fill the pan; just pack ’em in like sardines.
Corn tortillas won’t roll without cracking, so they need to be heated in oil first. That also enhances their flavor, so I also do that for stacked enchiladas.
1/4 cup or so of vegetable oil
3-4 cups of enchilada sauce
2 cups chopped onion
2-3 cups shredded cheese, preferably Mexican
1/2 cup chopped cilantro
4 oz. can of chopped olives
If desired, 1-2 cups of cooked hamburger, shredded beef, shredded chicken, or other meat filling
Preheat the oven to 350 degrees. Using a ladle, spoon some sauce in the bottom of the pan, making two circles where the tortillas are going to be. Place two tortillas side by side, spread a little sauce on them, sprinkle some chopped onion, add other filling if you wish, and add a layer of cheese. Repeat this until you run out of tortillas.
To dress up the top, add some extra sauce, cheese, chopped olives, and chopped cilantro. Bake in the oven for 30 minutes, or until heated through and the cheese is melted.
Cut in wedges and serve, spooning some extra sauce over the top. The plate shown above has refried beans and a simple avocado salad served with the enchiladas. The avocado salad is just some chopped lettuce, cherry tomatoes, olives, and some Hot Salt sprinkled over the top. It doesn’t even need any dressing.