Ingredients
- 1 can 14.5 ounce) tomatoes (or 3 fresh tomatoes, 1 1/2 cups)
- 1 can (10 ounce) enchilada sauce (hot)
- 1 tablespoon grated yellow onion (or more)
- 1 garlic clove, minced (small clove)
- 1 tablespoon all-purpose flour (in enough water to make a smooth paste)
- 1/8 to 1/4 teaspoon salt
- 1 teaspoon molé paste
- 306 grams corn tortillas (6 tortillas)
- 1 pound ground beef (fried lightly, or cooked chicken)
- 1/2 pound grated cheddar cheese
- 1 pound sweet onion, chopped (1 Bermuda or Walla Walla)
How to Make
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Step 1: Make sauce of the first 7 ingredients and simmer ½ hour slowly.
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Step 2: Grease casserole. Put in 1 layer of tortillas, 1 layer of meat, 1 layer of grated cheddar, 1/3 of the sauce.
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Step 3: Repeat these layers.
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Step 4: Top: Tortillas, remaining 1/3 of the sauce, cheese, chopped onion.
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Step 5: Bake in moderate oven (325'-350') 1 hour, covering for the first half hour.
Tips & Variations
- If molé paste is unobtainable, an equal quantity of shaved chocolate (baking chocolate) works.
We hope you enjoy this recipe!
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