Riel's Blog

How to make "stacked" enchiladas

My friend Johanna asked me how I make enchiladas. As a Colombian she had never tried enchiladas like this.

I learned to make them from my mother and my Granny Emma. Instead of rolling enchiladas, you make them flat on demand. They are fast and easy to make. Eat them while they are hot!

I have used the same ingredients as those from Cookie and Kate's recipe. The only change to the ingredients I make is to half the cumin and double the garlic and oregano.

If you want to get fancy you can layer any meats or minced onion in the layers. Serve with guacamole, lettuce and tomato.

  • 3 tablespoons olive oil
  • 3 tablespoons flour (any)
  • 1 tablespoon ground chili powder (best quality you can find. Mix types if you can.)
  • 1/2 teaspoon ground cumin
  • 1 teaspoon garlic salt
  • 1 teaspoon dried oregano
  • Pinch of cinnamon
  • 2 tablespoons tomato paste
  • 2 cups vegetable or chicken broth (might include more salt)
  • 1 teaspoon of any vinegar or lime juice
  • Freshly ground black pepper, to taste

  • Corn tortillas
  • Graded cheese (any type with flavor)
  • Cooked beans (I prefer maya coba or pinto)