Stacked Enchiladas (Enchiladas Chatas) Red chili sauce 1 pound ground beef 3/4 cup plus 1 tablespoon vegetable oil 1 cup finely chopped white onion 1 clove garlic, minced 1/2 teaspoon salt 12 (6-inch) corn tortillas 2 cups shredded mild Cheddar cheese 2/3 cup chopped, pitted ripe olives 1 1/2 cups shredded iceberg lettuce Cook beef in 1 tablespoon oil in 10-inch skillet over medium-high heat, breaking up beef into small pieces, until no longer red, 6 to 8 minutes. Add onion; sauté until onion is soft, about 4 minutes. Spoon off fat. Add garlic, salt and 1 cup red chili sauce to skillet; mix well. Heat over medium heat to boiling; reduce heat to low. Simmer, uncovered, stirring frequently, until mot of the liquid has evaporated and meat is moistly coated with sauce, about 5 minutes. Heat remaining 3/4 cup oil in medium skillet over medium heat until hot. Fry tortillas, 1 at a time, just until limp and blistered, 5 to 10 seconds per side. Drain on paper toweling. Remove oil from skillet; wipe clean. Heat remaining 1 1/2 cups chili sauce in medium skillet over medium heat until hot; remove from heat. Dip 1 tortilla into chili sauce to coat both sides; remove, draining off excess sauce. Place on broiler-proof individual serving plate. Spread tortilla with slightly rounded, 1/4 cup meat mixture; sprinkle with 2 tablespoons cheese and 1 tablespoon olives. Add second dipped tortilla and meat, cheese and olive layers; top with third dipped tortilla. Repeat procedure to assemble 3 more stacks. Pour any remaining chili sauce over stacks and sprinkle with remaining cheese, dividing evenly. Place stacks under broiler so that tops are 4 inches below heat source. Broil until cheese is melted, about 3 minutes. Sprinkle tops with remaining olives, dividing evenly. Garnish with lettuce.