| stacked Enchiladas (enchiladas Chatas) red Chili Sauce
1 Pound Ground Beef
3/4 Cup Plus 1 Tablespoon Vegetable Oil
1 Cup Finely Chopped White Onion
1 Clove Garlic, Minced
1/2 Teaspoon Salt
12 (6-inch) Corn Tortillas
2 Cups Shredded Mild Cheddar Cheese
2/3 Cup Chopped, Pitted Ripe Olives
1 1/2 Cups Shredded Iceberg Lettuce cook Beef In 1 Tablespoon Oil In 10-inch Skillet Over Medium-high Heat, Breaking Up Beef Into Small Pieces, Until No Longer Red, 6 To 8 Minutes. Add Onion; Sauté Until Onion Is Soft, About 4 Minutes. Spoon Off Fat. Add Garlic, Salt And 1 Cup Red Chili Sauce To Skillet; Mix Well. Heat Over Medium Heat To Boiling; Reduce Heat To Low. Simmer, Uncovered, Stirring Frequently, Until Mot Of The Liquid Has Evaporated And Meat Is Moistly Coated With Sauce, About 5 Minutes. heat Remaining 3/4 Cup Oil In Medium Skillet Over Medium Heat Until Hot. Fry Tortillas, 1 At A Time, Just Until Limp And Blistered, 5 To 10 Seconds Per Side. Drain On Paper Toweling. Remove Oil From Skillet; Wipe Clean. heat Remaining 1 1/2 Cups Chili Sauce In Medium Skillet Over Medium Heat Until Hot; Remove From Heat. Dip 1 Tortilla Into Chili Sauce To Coat Both Sides; Remove, Draining Off Excess Sauce. Place On Broiler-proof Individual Serving Plate. Spread Tortilla With Slightly Rounded, 1/4 Cup Meat Mixture; Sprinkle With 2 Tablespoons Cheese And 1 Tablespoon Olives. Add Second Dipped Tortilla And Meat, Cheese And Olive Layers; Top With Third Dipped Tortilla. Repeat Procedure To Assemble 3 More Stacks. Pour Any Remaining Chili Sauce Over Stacks And Sprinkle With Remaining Cheese, Dividing Evenly. place Stacks Under Broiler So That Tops Are 4 Inches Below Heat Source. Broil Until Cheese Is Melted, About 3 Minutes. sprinkle Tops With Remaining Olives, Dividing Evenly. Garnish With Lettuce. |
