My late wife used to make great enchiladas. A few years ago I tried to make them myself but could not remember all the ingredients.
I phoned my Daughter to see if she had the recipe. She had it she thought but when she read the list of ingredients, I realized it was not the same.
I do remember my wife would make me grate the Monterrey Jack cheese. Also that you had to use a can of tomato soup, chopped black olives, chopped onions, corn and flour tortillas, some other cheese and a few other things, but just can’t remember what else.
I use a 15 oz can of both tomato SAUCE and mild red enchilada sauce. Add to that the liquid from the black olives. Filling is browned hamburger cooked with chopped onion. Don’t salt. The olive liquid salts the dish for you. Some people layer the tortillas. I dip the tortilla in the sauce, put the meat/onion mixture it, sprinkle a little grated Monterey or cojack and a little crumbled black olives, roll it like a burrito, put it in baking dish. When you’re done with rolling up a panful, pour the remaining sauce over it, a little more olives and cheese, bake till the sauce bubbles. About 3 lbs hamburger and 20-24 tortillas for the amount of sauce I use. If you like it spicier, use medium enchilada sauce instead of mild. If you make a smaller batch, use less sauce, or your enchiladas will be swimming. I hope you try it, and I hope it tastes like your late wife’s. I know mine doesn’t have the tomato soup in it, but that would make the dish really sweet, and the tomato sauce has a lot of sweetness to it, already.
This is a recipe for New Mexico style stacked enchiladas, the way my El Paso kin made theirs. Just use any good canned red enchilada sauce, there’s no need to make your own. I always top mine with eggs, soft yolk.