ENCHILADA STACK
"I tried this fast flavorful casserole when I bought my first microwave 15 years ago," recalls Doreen Adams of Sacramento, California. "With a tossed salad and French bread, it's a hearty meal my family has enjoyed often."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In an ungreased 2-qt. microwave-safe dish, combine the beef, onion and garlic. Cover and cook on high for 3-4 minutes or until meat is no longer pink, stirring once; drain. Stir in tomato sauce, water, chili powder, salt and pepper. Cover and cook on high for 6 minutes, stirring once. , In an ungreased 1-1/2-qt. round dish, layer one tortilla, 1/2 cup meat sauce and 1/2 cup cheese. Repeat layers three times. Heat, uncovered, on high for 45 seconds or until the cheese is melted.
Nutrition Facts : Calories 501 calories, Fat 31g fat (18g saturated fat), Cholesterol 135mg cholesterol, Sodium 998mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein.
STACKED ENCHILADA
A classic Tex-Mex dish combines the building blocks of a meal - protein, vegetables and starch - in hearty recipes with a peppery punch. Chicken, black beans, green peppers, tortillas and cheddar show how it's done in this stacked version of a traditional Tex-Mex casserole. -Rebecca Pepsin, Longmont, Colorado
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute pepper in oil for 3 minutes. Add garlic and cook 2 minutes longer or until pepper is crisp-tender. Stir in the chicken, beans and onions; heat through. Transfer to a bowl and keep warm. , In the same skillet, combine enchilada and picante sauces. Coat both sides of one tortilla with sauce mixture; place in a greased 9-in. pie plate. Top with a third of the chicken mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla, sauce and cheese. , Cover and bake at 350° for 18-22 minutes or until heated through. Remove to a serving plate and cut into wedges. Serve with sour cream and lettuce if desired.
Nutrition Facts :
SLOW COOKER ENCHILADA STACK RECIPE
This recipe has everything that regular enchiladas do, it's just stacked in your slow cooker instead of rolled into a pan.
Provided by Camille Beckstrand
Categories Main Course
Time 3h15m
Number Of Ingredients 15
Steps:
- In a large skillet over medium-high heat, cook ground beef, green pepper, squash, and onion until ground beef is no longer pink.
- Reduce heat to low and add beans, salsa, 1/2 can of the enchilada sauce, and taco seasoning and cook until heated through. Let simmer for 5 minutes so that the flavors can meld together.
- Pour 1/3 of the meat mixture in the bottom of the slow cooker sprayed with nonstick cooking spray, sprinkle 1/2 cup of the cheese over the meat and top with two tortillas (they will overlap a little in the middle). Repeat layers two more times.
- Pour the remaining enchilada sauce over the top of the tortillas (spread with a spatula if you need to) and top with the remaining 1/2 cup of cheese.
- Cover with lid and cook on low for 3-4 hours (just until it's heated through)
- Scoop servings onto plates and top with your favorite toppings.
Nutrition Facts : Calories 730 kcal, Carbohydrate 65 g, Protein 41 g, Fat 36 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 95 mg, Sodium 1433 mg, Fiber 20 g, Sugar 9 g, ServingSize 1 serving
BEEF ENCHILADAS WITH SPICY RED SAUCE
Ground beef enchiladas in flour tortillas topped with spicy red sauce, cheese and fresh cilantro. So flavorful! Takes time and effort, but well worth it! Serve with Mexican rice and beans for a complete Mexican meal.
Provided by Vickie Boozer
Categories World Cuisine Recipes Latin American Mexican
Time 2h35m
Yield 4
Number Of Ingredients 26
Steps:
- To make the spicy red sauce, heat the olive oil in a large saucepan over medium heat, and cook and stir 1/2 cup of onion until the onion is softened, 3 to 4 minutes. Stir in 4 teaspoons of garlic, and cook and stir until fragrant, another 3 to 5 minutes, watching carefully to avoid burning the garlic. Stir in the oregano, 3 1/2 teaspoons of chili powder, basil, salt and black pepper, 1 teaspoon of cumin, the dried cilantro, salsa, tomato sauce, tomato paste, and chicken broth until the sauce is smoothly combined.
- Bring the sauce to a simmer, reduce heat to low, and simmer about 30 minutes, stirring often, until the flavors have blended and the sauce has thickened slightly.
- While spicy red sauce is simmering, cook and stir the ground beef in a large skillet over medium-high heat until the meat is evenly browned. Break the meat up into crumbles as it cooks, and drain off excess grease. Mix in 3/4 cup of onion, 1 tablespoon of garlic, 1/2 teaspoon of chili powder, and 1/2 teaspoon of cumin into the meat, and cook and stir until the onions are softened and the meat mixture is fragrant with spices, 5 to 10 more minutes. Stir in the enchilada sauce and beef broth; simmer for 5 more minutes. Stir in 1/2 cup of Mexican cheese blend, and allow the cheese to melt into the meat sauce. Reduce heat to low, and simmer the meat sauce for 30 more minutes to thicken.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Spray both sides of each tortilla with cooking spray, stack up the tortillas with a piece of aluminum foil between each tortilla, and wrap the stack with aluminum foil. Place the tortillas into the preheated oven to warm, about 10 minutes.
- Spread about 1/2 cup of the spicy red sauce over the bottom of the prepared baking dish. Fill each tortilla with the meat sauce, reserving about 1/2 cup of the meat sauce; roll the tortillas into enchiladas, and arrange in the baking dish, seam sides down. Pour the remaining spicy red sauce over the enchiladas. Sprinkle with the reserved 1/2 cup of meat mixture, and top with remaining 2 cups of Mexican cheese blend.
- Bake until the cheese topping is golden brown and the sauce is bubbly, about 30 minutes. Remove from oven and sprinkle with cilantro to serve.
Nutrition Facts : Calories 828.9 calories, Carbohydrate 58.4 g, Cholesterol 145.8 mg, Fat 46.9 g, Fiber 7.3 g, Protein 45.2 g, SaturatedFat 24.2 g, Sodium 2485.6 mg, Sugar 11.2 g
AUTHENTIC BEEF ENCHILADAS
This recipe is a true taste of Mexico!....Wonderful flavors and just a little spice, So easy to make! Your family and friends will LOVE this one!
Provided by AZ Food Critic
Categories Mexican
Time 1h15m
Yield 12 Enchiladas, 6 serving(s)
Number Of Ingredients 17
Steps:
- In a medium size mixing bowl, add shredded beef and diced onions, mix well and set aside.
- In a medium size sauce pan, add the oil, flour, and chili powder. Turn to medium heat and whisk the ingredients together.
- Continue to whisk as the mixture begins to boil for one minute, then whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmering boil it will begin to thicken slightly after about 20 to 30 minutes.
- Add salt to taste and 1/4 teaspoon sugar, mix to combine and then add about 1/4 cup of sauce to the shredded beef mixture and stir to combine. Set aside remaining sauce for enchiladas.
- In a small size skillet, add oil to medium-high heat. Gently add one tortilla at a time and fry to a semi soft stage. Dab each tortilla with paper towels to remove excess oil.
- As each tortilla is fried and dabbed with paper towels, stack them to keep them soft for rolling.
- Preheat oven to 350 degrees F. Grease or spray with a nonstick cooking spray a 9x13 baking dish. Set aside.
- Lay (one at a time) fried tortilla on a flat surface, add about 2 tablespoons shredded beef mixture to the middle of the fried tortilla and top with about 1 teaspoon shredded cheese.
- Roll the tortilla tightly and place in the baking dish (seam side down). Repeat until all 12 tortillas are filled. (For best results, line the enchiladas into two rows of 6).
- Pour the enchilada sauce evenly over the top of the filled tortillas, and then add remaining shredded cheese evenly to the top of the sauce and top with the sliced olives.
- Cover baking dish with foil and bake in preheated oven for 35 to 40 minutes, or until bubbly and hot. Serve with sour cream, optional.
- Makes: 6 servings.
CHEESE ENCHILADA STACK
Make and share this Cheese Enchilada Stack recipe from Food.com.
Provided by roaringthunderbabe
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Spray square 8x8 baking pan with pam (the garlic one is good).
- Line pan with layer of corn tortillas.
- Top with 1/3 sauce, cheese, chilis, and onions.
- Top with second layer of tortillas.
- Top with second layer of 1/3 sauce, cheese, chilis, and onions.
- Top with final layer of tortillas.
- End with final layer of 1/3 sauce, cheese, chilis, and onions.
- Bake until bubbly (approximately 10-15 min.).
- You can use green sauce and 2 cups cubed chicken.
- Or black beans.
- Or ground beef seasoned with taco mix.
Nutrition Facts : Calories 563.9, Fat 30.4, SaturatedFat 18.3, Cholesterol 89.5, Sodium 1490, Carbohydrate 47, Fiber 7.5, Sugar 10.3, Protein 28.2
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BEEF ENCHILADA STACK - MEXICAN RECIPES - OLD EL PASO
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Servings 6Total Time 50 minsCategory Enchiladas
- Heat oven to 350°F. Spray 9-inch glass pie plate or 9 1/2-inch glass deep-dish pie plate with cooking spray. In 12-inch skillet or 4-quart Dutch oven, cook beef and onion over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in bell pepper, corn, taco seasoning mix, tomatoes and enchilada sauce. Heat to boiling; remove from heat.
- Spread about 1/4 of beef mixture in thin layer in pie plate. Top with 3 tortillas (tortillas will overlap), 1/4 of beef mixture and 1/3 of cheese. Repeat layers 2 more times, starting with tortillas and ending with cheese on top. Pie plate will be very full but should not overflow.
- Bake about 30 minutes or until cheese is melted and lightly browned. Let stand 5 minutes before serving. Top each serving with sour cream and green onions.
STACKED BEEF ENCHILADAS (AKA MEXICAN ... - ONCE UPON A …
From onceuponachef.com
Cuisine Mexican, Tex-MexTotal Time 1 hr 5 minsCategory DinnerCalories 491 per serving
- In a large bowl, combine the ground beef and the baking soda. Mix with your hands until evenly combined. Let sit on the counter for 20 to 30 minutes.
- While the beef sits, prepare the sauce. Set an oven rack about 5 inches beneath the heating element and preheat the broiler. Line a rimmed baking sheet with aluminum foil.
- Toss the tomatoes, onions, and garlic with the vegetable oil directly on the prepared baking sheet. Broil until softened and charred, 12 to15 minutes (if the vegetables are browning too quickly, give them a quick stir with a rubber spatula). Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, and cayenne pepper and pulse until just slightly chunky. Add the cilantro and pulse until the cilantro is chopped. Set the sauce aside.
- Heat the oil in a large skillet over high heat. Add the beef and cook, stirring frequently and breaking into pieces, until just slightly pink, about 2 minutes. Add the chili powder, cumin, and salt and cook, stirring occasionally, for 4 to 5 minutes more, or until cooked through.
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