Aunt Chilada's Sonoran Enchiladas
Sonoran-style enchiladas are stacked, not rolled.
Source: Chef Jessie Gonzales, Aunt Chilada's - Phoenix, Arizona
2 1/2 pounds masa
3 ounces cheese, shredded
1/4 cup yellow onions
1/2 tablespoon salt
3/4 cup water
Flour (for work surface)
Enchilada sauce for topping
In a large mixing bowl, add masa, cheese, onions, salt and water. Mix until all ingredients are well incorporated.
On a floured cutting board, form mixture into round masa balls, top with a little flour and press down evenly to form flat patties. Deep fry in vegetable oil on both sides until golden brown. Top with enchilada sauce and cheese.
***I feel the original instructions and ingredient list are a little sketchy, so I am going to interject my two-cents worth.
You will need for layering:
extra Cheese
extra Onions
You can add any of the following for layering with the masa cakes:
Shredded Chicken
Shredded Beef
Ground Beef
Sliced Olives
Divide the dough into 4 equal portions and roll into balls. Fore each ball of dough, place 1 ball between wax paper and roll it out until it is about 5 to 6 inches in diameter and 1/4 inch thick.
Fry each masa cake in vegetable oil on both sides until golden.
Stack the fried masa cakes on a serving plate (oven proof). Place about 1-2 Tablespoons enchilada sauce on each masa cake as you stack. If you are adding shredded meat, ground beef, onions, etc add to each layer as you build your stack. Top with enchilada sauce and cheese. Place in oven and heat until cheese is melted and sauce is bubbling. Garnish as desired. (shredded letter, chopped tomato, etc).
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