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: 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.
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!