Enchilada pancakes are one of my family’s favorite dinners. You have a two thick crispy homemade corn tortillas, creamy enchilada sauce with cheese, lettuce and marinated onions nestled in between. I serve everything in separate dishes/bowls so eveyone can build their own enchilada stack. You can add ground beef or chicken if you like, but there is so much flavor you do not need it. Rice and beans make a great side dish.
Marinated chopped onions (onions with a little apple cider vinegar and a pinch of oregano)
Enchilada Sauce (recipe below)
Enchilada Pancakes (recipe below)
Dip one enchilada pancakes in sauce, pile with cheese, lettuce and onions. Take another enchilada pancakes dip in sauce, place on top. Add more sauce and cheese. Top with olive. (Not pictured)
2 Tablespoons canola oil
2 Tablespoons flour
1 Tablespoon New Mexico chili powder
2 Teaspoons California chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin powder
Pinch of oregano
2 cups chicken broth
Salt to taste (I do not add salt due to the chicken broth having salt in it)
1) Heat oil until hot then add flour, mix while cooking over medium heat for about 1 to 2 minutes or until a light tan color.
2) Add chili powders and seasonings mix well. This will become a dry thick paste.
3) Slowly add chicken broth, mix well. Reduce on low heat about 15 to 20 minutes or a nice sauce consistency. Stir occasionally.
4 cups of Maseca (instant corn masa flour)
3 cups warm water
1/4 to 1/2 teaspoon salt
Oil for frying
1) Mix masa flour and salt, add warm water.
Mix by hand, until a soft play dough consistency.
2) Scoop into balls, I like using an ice cream scooper.
3) Take a gallon size zip plastic bag, cut the sides and the zip part off. Slightly dampen inside of bag with water. Place masa ball in between plastic and press until ball is flatten to about 1/4 inch thick pancake.
4) Fry on both side untill golden brown and cooked through.