My Mom’s Famous Onion Enchiladas, stacked of course

My mother has made stacked onion enchiladas for as long as I can remember. She always made her own enchilada sauce also, which is key to this dish being so delicious. I learned by first watching her then doing it on my own. There were a few failures along the way. A rich dark roux is not the easiest thing to learn how to make but once you get the hang of it you will want to add some roux to many things!

This is me making them in my own kitchen. One of my favorite things to eat!

Make a roux:

Make a roux by browning the flour in hot oil in a skillet, a slow process, never rush the roux

Turn up the heat and quickly pour in 1 quart of tap water while whisking vigorously until the oil, water and flour are mixed thoroughly. Keep stirring to avoid lumps.

Turn up the heat and quickly pour in 1 quart of tap water while whisking vigorously until the oil, water and flour are mixed thoroughly. Keep stirring to avoid lumps. Yes it looks kind of pale and yucky.

Add the spices

Add the spices, adjust as it cooks adding more to your liking

The finished sauce. Adjust heat, bring to a bubbly temperature while stirring. Add more water in small amounts if needed to desired consistency. This will continue to thicken as it simmers due to evaporation.

The finished sauce. Adjust heat, bring to a bubbly temperature while stirring. Add more water in small amounts if needed to desired consistency. This will continue to thicken as it simmers due to evaporation.

Dip

Dip room temperature organic corn tortillas into the sauce for about 10-15 seconds

Coat both sides

Make sure both sides get well coated with sauce

Stack with

In a glass baking pan create two stacks, alternating the sauced tortillas with minced onion and generous cheese. I really like more cheese than this but was a little short this day.

This makes about one quart of sauce which is enough for a stacked enchilada of one dozen corn tortillas (2 stacks of six each).

This makes about one quart of sauce which is enough for a stacked enchilada of one dozen corn tortillas (2 stacks of six each). Add any leftover sauce and cheese to the pan. It will be delicious and saucy after baked!

Enchilada Sauce

Make a roux: for one quart of sauce

3 – 4 Tbls. olive oil

6 Tbls. flour

Heat oil to medium hot. Add the flour and brown slowly in a cast iron skillet to make a rich dark roux stirring constantly. Do not burn. If the roux is burned toss it and start again.

Turn up the heat and quickly pour in 1 quart of tap water while whisking vigorously until the oil, water and flour are mixed thoroughly. Keep stirring to avoid lumps.

Adjust heat, bring to a bubbly temperature while stirring. Add more water in small amounts if needed to desired consistency. This will continue to thicken as it simmers due to evaporation.

Add

2 – 4 Tbls. of your favorite chili powder – I use fresh chili powder from New Mexico

2 tsp. garlic powder

1 – 2 Tbls. Chipotle powder

1 – 2 Tbls. smoked paprika

2 – 3 Tbls. ground cumin

salt and pepper to taste

1 tsp. onion powder

tiny pinch, cinnamon

1/8 tsp. sugar

Allow to simmer while stirring frequently, about 15 – 20 minutes.

This makes about one quart of sauce which is enough for a stacked enchilada of one dozen corn tortillas (2 stacks of six each).

Adjust the spices to suit your own taste – more or less according to your enjoyment of heat.

1 package of one dozen organic corn tortillas or sprouted grain tortillas

1 pound grated longhorn style cheese or your favorite yellow cheese

1 medium to large white onion, diced small

Dip the tortillas and layer with the onion and cheese.

Bake at 350 about 20-30 minutes. Serve with pinto beans, Spanish rice, a green salad, yellow squash…you get the idea! Enjoy!

signature, Sarah

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4 Responses to My Mom’s Famous Onion Enchiladas, stacked of course

  1. Sandie Cloud says:

    Awesome…I have been looking for a really good homemade enchilada sauce! No more El Paso! YUCK!

    • S says:

      Old El Paso is ok for canned sauce but nothing beats a good homemade enchilada sauce!! It isn’t fast but it is delicious! If you have freezer space make a double batch of whatever you are making and freeze part of it. The sauce will freeze also, you just need to keep it stirred while heating so it doesn’t “break”.

  2. “never rush the roux” … I think I’m going to use that as a life lesson. In this world of fast food, fast friendships, fast marriages, overnight experts, …. I think I’ll just remind myself to ‘never rush the roux’.

    • S says:

      That does have a nice ring to it doesn’t it. The closer you get to the end, the more caution and slowness you can use is good. Nothing like a long slow cooked roux ruined at the very end. Remaking it is enough to make you cry.

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