Enchiladas Pancake Style (Enchiladas Estilo Panqueque) (1976)
Toy López, Ella. Make Mine Menudo: Chicano Cook Book. La Puente, Calif.: Sunburst Enterprises, c1976. [TX715.2 .S69 L848 1976]
Last week, we introduced Ella Toy López’ Make Mine Menudo: Chicano Cook Book. Today, we share an unusual enchilada recipe from her chapter on Home Made Tortillas and Preparations, in which the enchiladas are stacked, not rolled.
Enchiladas Pancake Style (Enchiladas Estilo Panqueque) (34)
- 1 doz. corn tortillas
- 4 cups favorite cheese (grated)
- 2 cups chopped green onions (include tops)
- 1 cup sliced ripe olives (drained)
- 6 cups enchilada sauce (canned or homemade)
- Sour cream (optional)
- Lard or cooking oil as needed
- Salt and pepper to taste
Mix cheese together with 1 cup of sliced ripe olives and only 1 cup chopped onions in a bowl. Soften tortillas in hot oil or lard for a few seconds, then dip each tortilla in heated enchilada sauce. Place tortilla flat on baking dish or round cake pan lined with foil. Add desired amount of cheese filling with a little sauce on top. Repeat same procedure with remaining tortillas, preparing each layer in the same way, each time piling one on top of the other. Pour remaining sauce over stack and sprinkle with cheese. Bake uncovered in oven 350*[F] for 20-25 minutes until cheese has melted. Garnish with remaining onions and then top with more cheese or sour cream if desired. Cut in wedges and serve. Salt and pepper to taste.
*Can be served with refried beans.
*Can be served with favorite salads.
*Serve as complete meal.
*Can be served with Huevos Rancheros. (See: recipe)
*Use favorite sauce if desired.
*Easiest way of making enchiladas for people in a hurry.