Grandma Wilma’s Stacked Enchiladas

These aren’t your abuela’s enchiladas—but they are my dead grandma’s.

This dish has been passed down through my mom’s side of the family, though it didn’t originate from a Mexican tradition. It came from my great-aunt Pricilla, a hospital dietitian-turned-home-economics teacher in Pueblo, Colorado, who shared the recipe with my grandmother. Over the years, it evolved into a comforting, layered plate of Midwestern hospitality—served only on the good china, always when special company was over.

This dish bears only a passing resemblance to what you’d find in a Mexican kitchen. My Mexican friends lovingly call them "gringo enchiladas," and honestly, fair enough - they still go back for seconds.

Rather than rolling up the tortillas in a casserole dish, these are built individually—layer by layer—on warm plates. The sauce is homemade, slow-simmered and savory, and the assembly process is half the fun/chaos. These are best made with two cooks: one to fry tortillas and one to stack and layer toppings. Everyone gets a custom build, made fresh and eaten hot—don’t even think about trying to serve the whole table at once. This isn’t Thanksgiving. This is plate-by-plate soul food.

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https://www.youtube.com/watch?v=jxNRM0aAQLQ

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Stacked Enchiladas

Author: Wilma Stringfellow

Ingredients

Red Sauce

• Ground Beef | 1 lb
• Chopped Onion | 2 Tbsp.
• Chopped Garlic | 2 cloves
• Tomato Sauce | 1 small can
• Enchilada Sauce | 1 can

Tortillas

• Flour Tortillas | 10" or 12"
• Vegetable Oil

Stacking Assembly

• Green Olives
• Shredded Lettuce
• Diced Tomatoes
• Diced Onion
• Shredded Cheeese

Instructions

Red Sauce

1. Over medium-high heat, brown the ground beef in a medium sized skillet. Add the onion and garlic and continue to sauté mixture for 3-4 minutes.
2. Transfer the beef mixture into a deeper saucepan and lower heat to medium-low.
3. Add the canned tomato sauce and fill the same can with water - add the water. Add the enchilada sauce and stir into a homogenous mixture until simmering.
4. Remove from heat.

Frying

1. In a large skillet, heat up vegetable oil to frying temperature.
2. Place flour tortillas in oil and flip after 45 - 60 seconds.
3. Once each tortilla is browned and crispy, remove from oil and place on paper towel to absorb excess oil.

Stacking

1. Prepare large area for assembly process.
2. Into small bowls, place shredded cheese, diced tomatoes, diced onions, shredded lettuce, and sliced green olives. Additionally, prepare the saucepan with red sauce, as well as the fried tortillas.
3. To create a 3-layer stack, lay a fried tortilla on the bottom, drizzled with red sauce. Lay another tortilla on top with sauce, cheese, tomatoes, onions, and lettuce. Finally, place a 3rd tortilla with sauce, lettuce, and olives.
4. Alternatively, stack your enchiladas however you want.

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