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Mile-High Stacked Red Enchiladas

Developed by Chef Yvette Marquez-Sharpnack, author of

Total Cook Time: 30 Min

Servings: 8


1 28 ounce can Las Palmas® Red Enchilada Sauce
2 tablespoons all-purpose flour
2 garlic cloves
salt, to taste
One 28 ounce can tomato sauce, (optional)
1 tablespoons olive oil
1/2 cup canola oil, for frying tortillas
24 to 32 corn tortillas, preferably white corn
1 pound store-bought rotisserie chicken, shredded; optional
1 1/2 cups shredded Colby cheese
1 medium white onion, finely chopped

  • To Make Enchilada Sauce:

  • Fill blender with enchilada sauce, flour, and garlic. Blend until smooth.

  • Heat olive oil in large skillet. Pour chile sauce into skillet and stir. Taste and season with salt if needed. If the sauce is too spicy, add a small can of tomato sauce and stir. If the sauce is too thick, add water until desired consistency is reached, making sure to add more salt if necessary.

  • In a non-stick frying pan, heat canola oil. Drop 1 tortilla at a time into the hot oil and fry until softened, turning once during frying. Drain on paper towels. To Assemble Enchiladas:

  • Place lightly fried tortillas into the skillet of warm red sauce, one at a time. Coat the tortillas with the red enchilada sauce and place coated tortillas on a plate with a large slotted spoon.

  • Layer a chile-coated tortilla with some shredded chicken (optional), shredded cheese, and chopped onion. Put 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.