CHRISTMAS-STYLE STACKED ENCHILADAS
Steps:
- Make the green sauce: Heat the olive oil in a large saucepan over medium-high heat. Season the pork with garlic salt and pepper, add to the pan and brown on all sides. Add the minced garlic and cook 30 seconds, then add the chiles, tomatoes, red pepper flakes and 3 cups water. Simmer until the pork is tender, about 1 hour. Combine the flour and 1 cup water in a blender until smooth, then whisk into the sauce and simmer until the sauce thickens, about 5 more minutes.
- Meanwhile, make the red sauce: Process the chili powder, garlic and 5 cups water in a blender until smooth. Season the flour with garlic salt and pepper in a shallow dish. Heat the olive oil in a large skillet over medium-high heat. Toss the beef in the flour, then add to the skillet to brown on all sides. Pour in the chili powder mixture and simmer until the beef is tender, about 15 minutes.
- Make the enchiladas: Preheat the broiler. Place 4 tortillas on a baking sheet. Sprinkle each with cheese, then top with green sauce on one side and red on the other. Repeat to make two more layers. Top the stacks with more cheese and broil until melted, 3 to 5 minutes. Meanwhile, mist a nonstick skillet with cooking spray and fry the eggs as desired, then season with salt and pepper. Top each enchilada stack with lettuce, tomatoes and a fried egg.
CHICKEN ENCHILADA STACKS
Instead of rolling up enchiladas, I prefer to stack them. Dinner can be on the table in under an hour if you use a rotisserie chicken.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a round baking dish with cooking spray.
- Combine chicken, cream of chicken soup, cream of mushroom soup, chile peppers, onion, and taco seasoning in a large bowl. Set aside.
- Lay 1 tortilla in the prepared baking dish. Top with 1/3 cup of the chicken mixture; cover with some Cheddar cheese. Repeat layers with remaining tortillas, chicken mixture, and cheese.
- Bake in the preheated oven, uncovered, until heated through, about 30 minutes.
Nutrition Facts : Calories 449.5 calories, Carbohydrate 25.2 g, Cholesterol 101.7 mg, Fat 23.9 g, Fiber 2.3 g, Protein 32.5 g, SaturatedFat 10.9 g, Sodium 1721.8 mg, Sugar 3.9 g
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 :
MAKE AHEAD CHEESE ENCHILADA CASSEROLE
This tasty casserole makes a quick dinner when made the night before and popped into the oven when you get home from work.
Provided by Denise in da Kitchen
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix Monterey jack cheese, cheddar cheese, onion, sour cream, parsley, salt and pepper; Set aside.
- Combine tomato sauce, water, green pepper, chili powder, oregano, cumin and garlic and heat to boiling, stirring occasionally.
- Reduce heat and simmer uncovered for 5 minutes; Pour into a 9-inch ungreased pie pan.
- Dip each tortilla into sauce to coat both sides.
- Spoon about 1/4 cup of the cheese mixture onto each tortilla.
- Roll tortilla around filling.
- Arrange the rolled tortillas seam-side down in a 13 x 7 inch baking dish.
- Pour remaining sauce over enchiladas.
- Sprinkle with 1/4 cup cheddar cheese.
- Bake uncovered at 350°F for about 20 minutes, or until hot and bubbling.
- Garnish with sour cream and sliced black olives.
- **NOTE: After sprinkling with cheese, you may cover and refrigerate for up to 24 hours then bake uncovered in 350°F oven for 35 minutes.
STACKED CHEESE ENCHILADAS
Make and share this Stacked Cheese Enchiladas recipe from Food.com.
Provided by Pierre Dance
Categories Cheese
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Combine the cheeses, mix well.
- Heat sauce in a pan big enough to dip the tortillas into.
- In a seperate pan heat oil and lightly fry the tortillas'til soft.
- When first tortilla is done dip it into the heated sauce and place it in an ungreased casserole dish.
- Scatter 2-3 Tablespoons of the cheese mixture on it.
- Add 3 Tablespoons of Onions and 3-4 Tablespoons of the heated sauce.
- Repeat with remaining tortillas, cheese, onions and sauce.
- Pour remaining sauce over the stack and top with remaining cheese.
- Bake 20-25 minutes until hot thorough out.
- Cut into wedges to serve.
Nutrition Facts : Calories 318.6, Fat 15.7, SaturatedFat 8.9, Cholesterol 44.7, Sodium 452.6, Carbohydrate 31.3, Fiber 4.9, Sugar 2.2, Protein 14.9
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
TRADITIONAL NEW MEXICO RED CHILE CHEESE "STACKED" ENCHILADAS
Steps:
- Preheat the oven to 350 degrees F. Each serving will contain 3 corn tortillas. Take the tortilla and dip it in hot oil or dip it in the red chile sauce and put on plate. Top this with cheese and onion and more sauce and put another dipped tortilla on top and repeat this 2 times. Heat in the oven or under the broiler until cheese melts and top with a fried egg. Garnish the plate with the lettuce and tomato. You can serve this with fried potatoes or pinto beans.
- To make a casserole, you can layer the above in a baking dish with the final layer on top being cheese, do not put eggs on the casserole. Bake for about 20 minutes, until all is warm and melted. Garnish with lettuce and tomato. Can also serve with sour cream, chopped olives and guacamole.
- Remove the stems and seeds of the chile pods. Soak the pods in water or simmer on stove for about 10 minutes. Place chile and garlic in a blender with 1/4 cup water and puree until smooth. (Use 6 to 8 pods of chile and 2 cloves of garlic at a time, which will make the puree smoother and easier to work with.) Add more water as needed to get a medium consistency. In a sauce pan, add pureed chile with Mexican Oregano and salt to taste. Bring to a slow boil, and then simmer for 20 minutes. Pork can be browned and added to sauce while simmering.
ENCHILADA STACK CASSEROLE
I came up with this when I was pressed for time but had promised Enchiladas for dinner - I may never make traditional enchiladas again. This is faster and easier and in my opinion just tastes better.
Provided by Ceezie
Categories Onions
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Brown the hamburger, drain off fat. Add the onion, minced garlic, salsa and tomatoes. I can my own tomatoes but you can really use any tomato you want as long as you can kind of mash it up. Sprinkle and mix in the enchilada sauce mix. Let this simmer for 20 minutes for until this thickens up a bit. Season to taste.
- Spray with non stick cooking spray an 11 x 7 (if you want thick layers) or a 9X13 (if you want thinner layers - more tortillas). Cut the tortillas up to cover the bottom of the baking dish. Layer the meat mixture, layer of cheese and then a layer of tortillas, meat, layer tortillas and then top with cheese to cover up the tortillas.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and cook for another 10 min or until cheese melts and browns up just a bit.
- Cut and serve with sour cream, diced tomatoes and lettuce.
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.
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- Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir 1/2 cup enchilada sauce in the skillet. Spray a baking sheet with the cooking spray.
- Place 1 tortilla onto the baking sheet. Top with one-third of the beef mixture and 1/4 cup cheese. Top with 1 tortilla, half the refried beans, 1/2 cup enchilada sauce, 1 can chiles and 1/4 cup cheese. Repeat the layers. Top with 1 tortilla, remaining beef mixture and 1/4 cup cheese. Top with the remaining tortilla. Cover the stack with aluminum foil.
- Bake for 40 minutes or until the filling is hot. Uncover the stack. Top with the remaining enchilada sauce, cheese and onion. Bake for 5 minutes or until the cheese is melted. Cut the stack into 8 wedges. Serve with Pace® Chunky Salsa.
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