This yummy Layered Enchilada Stack is baked in the oven for crispy and cheesy goodness. Red chile sauce, black olives, cheddar cheese — dinner is ready.
2 tablespoons plus 2 teaspoons canola oil or light-flavored olive oil, divided
8 corn tortillas
1-1/2 cups chopped onions
Red Chile Sauce
1-1/2 cups Lindsay® Sliced Black Ripe Olives, divided
3 cups (12 oz.) shredded sharp Cheddar cheese
1/4 cup crema Mexicana (Mexican sour cream)
1/2 cup crumbled queso cotija cheese
1 cup thinly sliced romaine leaves
Pinch of salt
2 teaspoons wine vinegar
Heat 1 tablespoon of the oil in a skillet over medium heat and sizzle the tortillas (one at a time) on both sides for about a minute. Drain on paper towels. Continue frying the tortillas, adding oil as needed.
Add 1 tablespoon oil and onions to the same skillet; sauté onions 3 minutes. Transfer onions to a medium bowl; let stand until cooled to room temperature. Add 1 cup of the olives and cheddar cheese to the bowl; mix lightly.
Heat oven to 350°F. While oven is heating, pour red chile sauce into a shallow dish (a pie dish works well). Dip one softened tortilla in the red chile sauce; transfer to an oiled, shallow casserole dish.
Sprinkle about 1/2 cup cheese mixture over tortilla. Repeat layering dipped tortillas and 1/2 cup of the cheese mixture forming a stack ending with last tortilla. Press stack down lightly. Pour any remaining sauce around the base of the stack.
Bake stack 15 minutes or until heated through.
Drizzle crema in a cross over the top, letting it run down the sides. Sprinkle crumbled cheese and a few of the remaining olives over the top of the stack.
Toss romaine with remaining 2 teaspoons oil, salt, wine vinegar, and remaining olives. Arrange around the bottom of stack.
