Around this time of year, I always crave Mexican food. Let me rephrase that… being from Texas I crave it year round, but the craving is especially bad right after the holidays. Heck, I’ll eat it three times a day if I can. I think it’s from turkey and dressing overload, you know?
So after a lunch at Taco Diner (my new favorite place), Momma G and I decided that we needed enchiladas for dinner. Yep, tacos for lunch and enchiladas for dinner… that’s how we roll. These are super easy to put together and the recipe can be doubled, tripled or even quadrupled for a crowd. Just line up the ingredients and let ’em get to stackin’! Add in guacamole, chips & salsa, margaritas and you’re good to go. 🙂
Stacked Green Chile Enchiladas
Source: Momma G
9 white corn tortillas
1 lb ground beef, cooked
1 can green chile enchilada sauce
5 Roma tomatoes, diced
1 md onion, diced
4 jalapeño peppers, diced
Handful fresh cilantro leaves, chopped
4 cloves fresh garlic, minced
2 c shredded cheese
Sliced green onions
In a medium non-stick pan, cook the ground beef until no longer pink, 8 to 10 minutes. While meat is cooking, make the pico de gallo by mixing together the tomatoes, onion, jalapeños, cilantro and garlic in a medium bowl and set aside.
Place can of enchilada sauce in a medium bowl. Dip one tortilla in the sauce to coat each side. Lay tortilla on a platter, top with 1/4 cup of meat, then 1/4 cup of pico de gallo and finally 1/4 cup of shredded cheese. Repeat process two more times for a stack of 3 enchiladas. Heat platter in microwave for 20-30 seconds until cheese is melted. Top with shredded lettuce, sliced green onions, any extra tomatoes and finally, cheese. Serve hot.