This homemade stacked enchiladas recipe makes a quick and easy meal that’s great for families! You’ll also find a yummy Grandma’s Banana Dessert recipe!
Stacked Enchiladas Recipe and Easy Dinner Menu
Tips:
- Do you often go to a large activity where everyone has a bottle of water or pop and they all look alike? Do you have a drawer of scrunchies or cloth pony tail holders that seem to keep multiplying? Then kill two birds with one stone and slip a scrunchy or pony tail holder on to the bottle or can so you can easily identify yours. Give every member of the family his or her own color. The guys probably would prefer a black or brown one instead of hot pink and if they really aren’t in touch with their feminine sides, use a large colored rubber band instead.
- For easy snow cones, freeze orange juice (or any other juice in ice cube trays. Store frozen cubes in a plastic bag. When you are ready for a snow cone, place 5-6 cubes in the blender and blend until they have the consistency of shaved ice.
Menu
Stacked Enchiladas*
Tortilla Chips
Grandma’s Banana Dessert*
Recipes:
This homemade stacked enchiladas recipe makes a quick and easy meal that’s great for families! Our entire family just loves it!
Stacked Enchiladas Recipe
1 lb. hamburger, fried, drained and seasoned with salt,
pepper, and onion and garlic powder (Optional: If you don’t want to use meat, use extra cheese)
1/2 head of lettuce, chopped
1 tomato, chopped
8 oz. cheddar cheese, grated
Corn tortillas, 1-2 per person
1 can enchilada sauce
Cooking oil
Brown hamburger, chop lettuce and tomato and grate cheese. Add enchilada sauce to hamburger and keep warm. Pour cooking oil about 1/2 inch deep in medium pan and heat.
For the next step, you will be layering things quickly so make sure your plates and ingredients are all lined up and ready to go before you start. The oil is ready when a tortilla touched to the oil sizzles.
Quickly dip each tortilla into oil for 2-3 seconds (just long enough to make the tortilla very soft and pliable). This happens very fast, so be quick and watch it.
Lay tortilla on a plate and layer with 2-3 tablespoons of hamburger mix, cheese, lettuce and tomato.
Add a second or third layer of everything for men and teens or anyone with a hearty appetite.
Serves about 4-6 depending on how much you put on each layer.
If I know I’m going to have a busy day I will fry the hamburger in the morning or the day before and add the enchilada sauce to it. I store it in a microwave container so I can quickly warm it when I need it. I buy grated cheese and bag lettuce then I can have dinner ready in about 10 minutes. Even if I have to start from scratch with everything it only takes me 20 minutes to make this stacked enchiladas recipe.
Grandma’s Banana Dessert
This very simple dessert was always served at my husband’s family’s get togethers. Young and old alike loved this old fashion favorite.
2 small pkg. banana pudding
4 cups milk
2-3 bananas
Vanilla wafer cookies
1 small container whipped topping
Nuts, chopped, optional
Prepare pudding according to package directions and set aside. Cover bottom of 9×13 pan with vanilla wafers. Place a layer of sliced bananas on top of vanilla wafers then spread with pudding. Top it all with whipped topping and sprinkle with nuts. Chill. Best served the same day.
For lots more quick and easy home cooked recipes like this stacked enchiladas recipe, check out our Dining On A Dime Cookbook.
I use vanilla pudding with the bananas. I found that the banana pudding makes it too much banana taste. Mine has a much lighter banana flavor and tastes so good!!!
I use the sugar free instant puddings and use dried out bread to mk bread puddings like my mom made. It is easy,quick,cheap, low calorie and does satisfy the sweet taste need.
Just found this site and love it. About this recipe, looks like it has the components of something I’ve made for years that I call my lazy day enchilada casserole. I brown 1 lb ground beef, then put half aside for another meal. To the other half I add either some cooked rice, or refried beans, or both to stretch the main filler. I’ve even just added a can of pintos that arent refried. To that mix, I stir in some enchilada sauce till it has a chili consistency, kinda soupy. Then, I spray a casserole ( use a round one) with no stick spray, put a little meat sauce in the bottom, and a corn tortilla, meat sauce and some shredded cheddar, keep layering corn tortillas, meat sauce and cheese. I dont pre soften the tortillas, they get soft in the oven. I bake it at 350 covered till it smells done (sorry, I just made this up one day and dont have an exact time), then uncover to get the cheese golden, or just serve it like that. I’ve also done this with shredded pork and canned green sauce (verde) and also used flour tortillas if thats what I had on hand. With pork, I dont use beans, I just use pork and rice for the “meat” filler. Hope this makes sense. I’ve made this for years and we get teh same enchilada taste without me having to stand and roll enchiladas (back problems). Hope someone can use this. I never thought I could learn more about saving money but I’m learning a lot here. Love this site!
I do this similarly as well. I use the tortillas straight out of the package and layer with the meat sauce, tortilla, more sauce, grated cheese, tortilla, meat sauce, cheese until I run out, ending with cheese. I heat this in the microwave until all is hot and melted and serve with sour cream. I usually make my own enchilada sauce with a can of tomato sauce, pressed fresh garlic, chili powder, cumin, and salt and pepper. I got this out of Quick Cooking magazine years ago.
Thanks Margaret for the reminder.For those of you who need it we have the recipe in Dining on a Dime and here is the link on the website for it – Homemade Enchilada Sauce
This is called New Mexican Enchiladas. My mom was born in New Mexico and was making these for us as far back as I can remember, like 60 years ago. Her side of the family brought the recipe when they came to California. An option is to put a fried egg on top after you assemble it. Love it that way now, but when we were kids just the adults ate it that way, we just liked sauce and cheese on ours :)
We have a meal that we call stacked enchiladas. Instead of usung enchilada sauce you use cream of mushroom and cream of chicken soup. I live in New Mexico so we always use green chilis or red chilis for alot of our meals. Here is the recipe.
One can each of cream of chicken and cream of mushroom soup
Diced onion to taste
1 small can or 1/4C diced green chili
1 lb hamburger
1can of milk
season as you would your hamburger I use garlic salt and pepper.
Add a little oil to skillet and add onion and green chili, when onion is almost done add hamburger and cook till done. Drain off fat and season to taste. Add both cans of soup and one soup can of milk. Cook till hot and then turn down to simmer while you fry your corn tortillas.
Cook corn tortillas in oil till just soft but no so soft they will fall apart when you try to pick them up.
To make the stacked enchiladas you will take a plate and put one corn tortilla top with approximately 1/4c of meat/soup mixture and then cheese. Repeat till you have as many enchiladas as you will eat. On the last layer add lettuce and whatever else you may want to put on top of your enchiladas. Here in New Mexico they will actually cook an egg and place on top but I do not like it that way so I actually will eat mine with tortilla chips or saltine crackers. To save on fat content you can use fat free soups and fat free milk and instaed of frying your tortillas you can just warm them and do everything you did in satcking them up and you can cook the onions and chilis in olive oil or non stick spray. I hope you all enjoy.