Quicker and easier than traditional enchiladas and great for a weeknight meal!
The bottom line: delicioso!
Generally speaking, there are four components to traditional enchiladas: tortillas, sauce, filling and garnishes.
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Each component takes from 8 to 12 minutes to complete and most can be prepared in advance.
Add the garnishes just before serving.
If you like, place the garnishes in small bowls on the table for diners to pass around.
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Place the fried tortillas in a plastic bag, and pack the sauce and filling in separate containers.
Store all of this in the refrigerator until youre ready to use.
Prepare the garnishes at the last minute.
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In a deep skillet over medium heat, heat the oil.
Add the sauce and cook, stirring often, until it comes to a boil.
Lower the heat and cook the sauce at a steady simmer for 10 minutes.
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It may sputter like mad, so either stir often or top with a spatter guard.
The sauce should have the consistency of heavy cream.
Add more water to thin it if necessary.
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Tip
You may have a bit more sauce than you need.
It can be stored in the refrigerator for up to 5 days and used for leftovers.
Using a pastry brush, brush both sides of one tortilla with oil and place it on a plate.
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Set a second tortilla on top and brush the top with oil.
Continue to brush and stack the tortillas in the same manner.
This way, all the sides get covered with oil as you create the stack.
Spread them out on two baking sheets.
Bake for 10 minutes, or until slightly crisp at the edges.
you’ve got the option to prepare the tortillas up to a day ahead.
Cool completely, then transfer to a plastic zip-top bag and store at room temperature.
In a microwave-safe bowl, combine the onion, corn, salt and pepper.
Microwave for 2 minutes.
Cover and keep warm.
The filling can be prepared up to a day ahead and refrigerated.
Set 4 plates next to the stove.
Dip one tortilla in the sauce and set it on one of the plates.
Spread 2 tablespoons of the filling over the tortilla.
Dip a second tortilla in the sauce and place it on top.
Spread with 2 more tablespoons of the filling.
Dip a third tortilla in the sauce and place on top of the stack.
Spoon a little more sauce over the top.
Repeat with remaining tortillas, sauce, and garnishes.
Serve all the stacks together at once.
