Enchilada Stack Casserole Recipes

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STACKED ENCHILADA BAKE

Looking for a hearty casserole dinner? Enjoy this baked enchilada that's ready in 30 minutes - perfect if you love Mexican cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 5



Stacked Enchilada Bake image

Steps:

  • Heat oven to 400°. Spray 2-quart casserole with cooking spray.
  • Place half of the tortilla pieces in casserole; top with 1 can of beans. Repeat layers. Pour enchilada sauce oven beans and tortilla pieces. Sprinkle with cheese and onions.
  • Bake uncovered about 20 minutes or until bubbly around edge.

Nutrition Facts : Calories 300, Carbohydrate 45 g, Cholesterol 25 mg, Fiber 8 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 910 mg

12 corn tortillas (5 or 6 inches in diameter), torn into bite-size pieces
2 cans (15 to 16 ounces each) chili beans in sauce, undrained
1 can (10 ounces) enchilada sauce
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
3 medium green onions, sliced (3 tablespoons)

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



Stacked Enchilada image

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 :

2/3 cup chopped green pepper
2 teaspoons canola oil
1 garlic clove, minced
1 cup shredded cooked chicken
1 cup canned black beans, rinsed and drained
1/3 cup thinly sliced green onions
1/2 cup enchilada sauce
1/2 cup picante sauce
4 corn tortillas (6 inches)
1 cup shredded cheddar cheese
Sour cream and shredded lettuce, optional

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



Enchilada Stack image

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.

1 pound ground beef
1/4 cup chopped onion
1 garlic clove, minced
1 can (8 ounces) tomato sauce
1/4 cup water
1 to 2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 corn tortillas (6 inches)
2 cups shredded cheddar cheese

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



Enchilada Stack Casserole image

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.

1 lb hamburger (can use 1 1/2 lb if you want more meat)
1 onion, diced
2 garlic cloves, minced
1 5/8 ounces dry dry enchilada mix (Lawry's)
1 cup salsa
1 cup tomatoes, stewed
1 pint tomatoes, stewed
longhorn cheese, to taste
3 -5 flour tortillas
salt
pepper

ROAST CHICKEN ENCHILADA SUIZAS STACKED CASSEROLE

Provided by Rachael Ray : Food Network

Time 1h50m

Yield 4 servings

Number Of Ingredients 18



Roast Chicken Enchilada Suizas Stacked Casserole image

Steps:

  • Heat the broiler to high. Arrange the poblanos on a sheet pan, put them under the hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Peppers can also be easily charred over and open stovetop flame if you have gas burners. Put the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to sit until cool enough to handle. Peel and seed the peppers.
  • Heat the extra-virgin olive oil, 2 turns of the pan, in a skillet over medium-high heat. Add the jalapeno, onions, and garlic and cook until the onions soften, about 5 minutes. Put the tomatillos and a small handful of cilantro in a food processor. Coarsely chop the poblanos and add them to the processor. Process until almost a smooth sauce forms, about 1 minute. Pour the sauce into the skillet and stir to combine. Stir in the cumin, honey and stock, and season with salt and pepper, to taste. Reduce the heat and simmer about 20 minutes, then add the lime juice and turn off the heat.
  • Pour a thin layer of sauce into the bottom of a medium casserole. Layer in 3 flour tortillas or 4 corn tortillas then top with some shredded chicken, dot with some sauce and small spoonfuls of Mexican crema, creme fraiche or sour cream and sprinkle with a little Swiss and Jack cheeses. Repeat twice more. Cool and chill for a make-ahead meal.
  • Preheat the oven to 375 degrees F. Put the casserole on a baking sheet and bake until heated through and bubbly on top, about 40 to 50 minutes. The baking sheet will catch any drips of sauce or cheese. Garnish the stacked enchilada casserole with raw red onion rings and serve.

4 medium poblano peppers
2 tablespoons extra-virgin olive oil
1 jalapeno, chopped
2 medium onions, chopped
4 cloves garlic, finely chopped
12 medium-large tomatillos, peeled, rinsed and quartered
2 small handfuls cilantro leaves
1 teaspoon ground cumin, 1/3 palmful
2 teaspoons honey
1 quart chicken stock-in-a-box
Salt and freshly ground black pepper
1 lime, juiced
2 pounds cooked chicken, meat pulled or shredded
12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet
1 cup Mexican crema, creme fraiche or sour cream
1 1/2 cups shredded Swiss cheese (from about 1/2 pound piece)
1 1/2 cups shredded Monterey Jack cheese (from about 1/2 pound piece)
Raw red onion rings, for garnish

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



Make Ahead Cheese Enchilada Casserole image

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.

2 cups monterey jack cheese, shredded
1 cup cheddar cheese, shredded
1 onion, chopped
1/2 cup sour cream
2 tablespoons fresh parsley (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
15 ounces tomato sauce
2/3 cup water
1/3 cup green pepper, chopped
1 tablespoon chili powder
1/2 teaspoon oregano
1/4 teaspoon ground cumin
1 garlic clove, minced
8 flour tortillas
1/4 cup cheddar cheese, shredded

SWEET POTATO ENCHILADA STACK

These sweet potato stacks have a spicy kick the whole family will love. Mexican flavors abound in this awesome enchilada stack jam-packed with black beans and sweet potato. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11



Sweet Potato Enchilada Stack image

Steps:

  • In a large microwave-safe bowl, combine sweet potato and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender., Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, enchilada sauce, chili powder, oregano, cumin and sweet potato; heat through., Place a flour tortilla in a greased 9-in. deep-dish pie plate; layer with a third of the beef mixture and cheese. Repeat layers twice. Bake at 400° for 20-25 minutes or until bubbly.

Nutrition Facts : Calories 457 calories, Fat 22g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 804mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 6g fiber), Protein 29g protein.

1 large sweet potato, peeled and cut into 1/2-inch cubes
1 tablespoon water
1 pound ground beef
1 medium onion, chopped
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) enchilada sauce
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
3 flour tortillas (8 inches)
2 cups shredded cheddar cheese

ENCHILADA CASSEROLE

Make and share this Enchilada Casserole recipe from Food.com.

Provided by Claudia Whitlock

Categories     Chicken

Time 1h20m

Yield 1 Casserole, 8-10 serving(s)

Number Of Ingredients 10



Enchilada Casserole image

Steps:

  • Brown beef, with onions and jalapenos.
  • Drain; add the Taco mix as directed.
  • Spray a casserole-baking dish with oil spray.
  • (Large enough dish to be able to place tortillas flat).
  • Add the flour tortillas in layers.
  • Spread each tortilla with 1-2 tablespoons of beans.
  • Distribute desired amount of meat mixture on beans.
  • Spread beans and meat with 2-3 tablespoons of enchilada sauce.
  • Add some olives.
  • Add some cheese.
  • Continue to layer until desired amout of tortillas are used, stopping with beans, meat, sauce, and cheese.
  • Cover and bake in 350 degree oven until hot and bubbly (about 45 min) or heat until hot in microwave.
  • Cool 15-20 min. before serving.
  • It will set up better.
  • This will reheat in microwave in no time, it also, freezes well in single serving section.
  • Thaw before reheating.
  • I like to save a little sauce and cheese to use before reheating, the casserole absorbs them.

Nutrition Facts : Calories 405.6, Fat 24.2, SaturatedFat 11.5, Cholesterol 87.5, Sodium 599.5, Carbohydrate 18.4, Fiber 3.4, Sugar 0.8, Protein 27.4

5 -6 flour tortillas (I use the large ones)
1 1/2 lbs ground beef or 1 1/2 lbs chicken
1 package taco seasoning
chopped onion (to taste)
sliced or chopped jalapeno (optional)
1 can refried beans
1 can enchilada sauce
sliced black olives (optional)
2 -2 1/2 cups grated cheddar cheese (Sharp or Mexican are good)
cooking spray

FUNKY ENCHILADA CASSEROLE

My good friend brought this to me in the hospital after I had just had a baby. My husband promptly took it home and ate the entire thing without sharing. I had to remake it myself to find out what he'd been raving about. I've made a few adjustments and so can you according to your tastes! This is a great casserole to make because some of the canned ingredients you may already have. Serve with sour cream, hot sauce, and cold diced tomatoes or salsa if you like. Maybe even serve some chips and guacamole to round it out.

Provided by Anne

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 16



Funky Enchilada Casserole image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat the oil in a large skillet over medium heat. Add the chicken and season with cumin, Mexican seasoning and cayenne pepper. Stir in the onion and garlic and cook until chicken is browned, about 5 minutes. Add red, yellow and orange peppers; cook and stir for another 5 minutes, then mix in the black beans, kidney beans and corn. Remove from the heat.
  • Line the bottom and sides of a 9x13 inch baking dish with corn tortillas. Pour in the skillet mixture then top with cilantro and pepperjack cheese.
  • Bake for 25 to 30 minutes in the preheated oven, until the cheese is starting to brown on top. Let stand for 10 minutes, then serve with your favorite Mexican food toppings.

Nutrition Facts : Calories 594.8 calories, Carbohydrate 65.4 g, Cholesterol 91.1 mg, Fat 20.1 g, Fiber 15.1 g, Protein 40.7 g, SaturatedFat 8.8 g, Sodium 888.9 mg, Sugar 5 g

1 tablespoon olive oil
1 pound skinless, boneless chicken breast meat - cubed
1 tablespoon ground cumin, or to taste
1 tablespoon dry Mexican or taco seasoning
1 pinch cayenne pepper
1 medium onion, chopped
5 cloves garlic, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 orange bell pepper, seeded and chopped
1 (15.5 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (10 ounce) package frozen corn kernels
12 (6 inch) corn tortillas
½ bunch fresh cilantro, chopped
2 cups shredded pepperjack cheese

ENCHILADA CASSEROLE

Every time I serve this dish, I get satisfied reviews-even from my father, who usually doesn't like Mexican food. Plus, it smells delicious while baking. -Nancy VanderVeer, Knoxville, Iowa

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 6



Enchilada Casserole image

Steps:

  • Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 418 calories, Fat 17g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 918mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 6g fiber), Protein 28g protein.

1 pound ground beef (90% lean)
1 can (10 ounces) enchilada sauce
1 cup salsa
6 flour tortillas (10 inch)
2 cups fresh or frozen corn
4 cups shredded cheddar cheese

GREEN CHILE STACKED ENCHILADAS

This is something I put together one night when I was trying to use up some random ingredients I had on hand. Came out really 'company good'. Soooo not good for a diet though. Makes a large pan.

Provided by CGUEST29

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 8

Number Of Ingredients 8



Green Chile Stacked Enchiladas image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a skillet over medium-high heat. Run 1 tortilla through the hot oil until softened, 2 to 3 seconds per side; transfer to a plate. Layer a dry tortilla on top of the cooked tortilla on the plate. Cook another tortilla in the hot oil and stack on the dry tortilla. Repeat process until all the tortillas are used.
  • Cook and stir chicken and onion in the same skillet, adding more oil if needed, until chicken is 2/3 done, about 10 minutes. Add green chiles; cook and stir until chicken is no longer pink in the center and onions are tender, 5 to 10 minutes more.
  • Layer tortillas in a 9x13-inch baking dish; top with chicken mixture, enchilada sauce, Monterey Jack cheese, and mozzarella cheese. Repeat layering until all ingredients are used, ending with sauce and cheese.
  • Bake in the preheated oven until cheese is golden brown, 35 to 45 minutes. Cool until set, 5 to 10 minutes.

Nutrition Facts : Calories 419.5 calories, Carbohydrate 32.1 g, Cholesterol 69.4 mg, Fat 21.8 g, Fiber 4.6 g, Protein 24.5 g, SaturatedFat 9.2 g, Sodium 646.4 mg, Sugar 2.2 g

1 tablespoon vegetable oil, or as needed
16 (6 inch) corn tortillas, or more to taste
4 boneless skinless chicken thighs, cut into chunks
½ onion, diced
½ cup diced mild green chiles
1 (28 ounce) can green chile enchilada sauce
1 (8 ounce) package shredded Monterey Jack cheese
4 ounces shredded mozzarella cheese, or more to taste

TURKEY ENCHILADA STACK

As a child, my husband was one of the pickiest kids around, but my mother-in-law could always get him to dig in to this enchilada dish. -Ashley Wolf, Alabaster, Alabama

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9



Turkey Enchilada Stack image

Steps:

  • In a large skillet, cook turkey over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, minced onion, garlic powder, pepper and salt; heat through., In a 2-1/2-qt. round microwave-safe dish coated with cooking spray, layer 1 tortilla, about 3/4 cup meat mixture and a scant 3 tablespoons cheese. Repeat layers 3 times. Cover and microwave on high until cheese is melted, 4-5 minutes. Let stand for 5 minutes before cutting. Serve with toppings if desired.,

Nutrition Facts : Calories 404 calories, Fat 16g fat (5g saturated fat), Cholesterol 103mg cholesterol, Sodium 582mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

1 pound lean ground turkey
2 cans (8 ounces each) no-salt-added tomato sauce
3 teaspoons dried minced onion
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon salt
4 whole wheat tortillas (8 inches)
2/3 cup shredded reduced-fat cheddar cheese
Optional toppings: Shredded lettuce, chopped tomatoes and reduced-fat sour cream

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



Cheese Enchilada Stack image

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

12 corn tortillas, cut into quarters
12 ounces sharp cheddar cheese, grated
1 (15 ounce) can enchilada sauce
1 bunch green onion
1 (4 ounce) can green chilies

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



Stacked Cheese Enchiladas image

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

10 corn tortillas
1 1/2 cups enchilada sauce ((My Irma's Red Enchilada Sauce (Salsa De Chile Rojo)))
oil, for frying tortillas
1/2 cup sharp cheddar cheese, grated
1/2 cup monterey jack cheese, grated
1/2 cup asadero cheese, grated
1 1/2 cups green onions, whites and light green, chopped

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



Chicken Enchilada Stacks image

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

cooking spray
3 cups shredded cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
2 (4 ounce) cans chopped green chile peppers
1 small onion, finely chopped
3 tablespoons taco seasoning mix
6 corn tortillas, warmed
2 cups shredded Cheddar cheese

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1. In 12-inch skillet, cook beef, onion, poblano chiles and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. 2. Spray 5-quart round slow cooker with cooking spray. Reserve 1/2 cup of the enchilada sauce. Spoon 1/2 cup enchilada sauce in slow cooker. Stir remaining enchilada sauce, taco ...
From pillsbury.com


EASY GROUND BEEF ENCHILADA CASSEROLE - MOM'S DINNER
Preheat the oven to 350°. In a large skillet brown and crumble the ground beef, drain any excess grease. Add the onions, garlic and salt saute for about 5 minutes until the onions are slightly softened. Stir in the 3 tablespoon water, 2 teaspoon chili powder, 1 teaspoon cumin. If using the cilantro, stir it in now.
From momsdinner.net


EASY STACKED ENCHILADAS RECIPE - QUICK AND EASY MEAL!
Have your plate ready in one hand and dip the tortilla in oil for 5 seconds. Using kitchen tongs, turn over the tortilla and cook 5 more seconds. Lift the tortilla out of pan, hold over the oil and drain slightly. Place the tortilla on the plate and put 1/4 cup beef mixture on top. Dip another tortilla in the oil and fry the same as above.
From livingonadime.com


ROASTED VEGETABLE ENCHILADA CASSEROLE - PERRY'S PLATE
Prepare an 9x13" baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/2 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese.
From perrysplate.com


STACKED BEEF ENCHILADAS (AKA MEXICAN LASAGNA) - ONCE UPON A CHEF
how to make stacked beef enchiladas. To begin, combine the ground beef and the baking soda in a large bowl. The baking soda raises the pH of the meat, helping to lock in moisture and make the beef melt-in-your-mouth tender. Mix with your hands until evenly combined. Let sit on the counter for 20 to 30 minutes. Meanwhile, make the sauce.
From onceuponachef.com


ENCHILADA STACK CASSEROLE RECIPE - WEBETUTORIAL
Enchilada stack casserole is the best recipe for foodies. It will take approx 55 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make enchilada stack casserole at your home.. The ingredients or substance mixture for enchilada stack casserole recipe that are useful to cook such type of recipes are:
From webetutorial.com


BEST ROAST CHICKEN ENCHILADA SUIZAS STACKED CASSEROLE RECIPES
Preheat the oven to 375 degrees F. Put the casserole on a baking sheet and bake until heated through and bubbly on top, about 40 to 50 minutes. The baking sheet will catch any drips of sauce or cheese. Garnish the stacked enchilada …
From foodnetwork.ca


STACKED ENCHILADA CASSEROLE
for a stacked enchilada casserole Try Browning hb meat,(or diced cooked chicken) one can cream chicken,one can cream of mushroom, one regular can enchilada sauce,mix all togeather. Put a little in bottom of 9/13 pan,cover this with flour or corn tortillas( single layer) cover this with some of the meat mixture, diced onions, sprinkle grated cheese( I use Mexican blind) repeat …
From cookingwithserena.com


CHICKEN ENCHILADA CASSEROLE {EASY - FIVEHEARTHOME
Make the Enchilada Sauce: Melt the butter in a medium saucepan over low heat. Add the garlic and saute until fragrant and light golden brown. Stir in the flour and whisk continuously for a minute. Slowly and gradually whisk in the milk and ½ cup of the chicken broth.
From fivehearthome.com


STACKED ENCHILADAS • DANCE AROUND THE KITCHEN
In a saucepan, brown the ground beef. Remove from the heat and drain any excess fat. Add the refried beans to the beef and stir well; set aside. Grease a pie plate or a 8 or 9-inch square pan with cooking spray. Open the can of enchilada sauce and add 2 tablespoons of the sauce to the bottom of the pan.
From dancearoundthekitchen.com


NEW MEXICO STACKED RED ENCHILADAS WITH GROUND BEEF
Step 3: Start building the stacked enchiladas. Using an oven proof pan, start by placing enough of the ground beef, onion and chile pepper mix on a corn tortilla. Then add 1/4 cup red chile sauce or enchilada sauce. Step 4: Finish by adding a good handful of grated cheese and a sprinkle of chopped tomato.
From highlandsranchfoodie.com


SWEET PORK ENCHILADA STACKS (AKA ENCHILADA CASSEROLE - CREME DE …
Instructions. Preheat oven to 375. Spray a casserole dish with cooking spray. Pour 1/3 of the enchilada sauce in the bottom of the casserole dish. Top with a layer of tortillas. Top tortillas with 1/2 of the black beans, 1/2 of the pork, and sprinkle with 1 cup of cheese. Top cheese with 1/3 of the enchilada sauce, then another layer of ...
From lecremedelacrumb.com


CHICKEN ENCHILADA CASSEROLE - GIMME SOME OVEN
Heat oven to 375°F. Mist a 9×13-inch baking dish with cooking spray; set aside. Heat oil in a large sauté pan over medium-high heat. Add onion and bell pepper and sauté for 6-7 minutes, or until softened. Stir in the diced green chiles, beans, corn, chicken and 2 cups enchilada sauce, and stir to combine.
From gimmesomeoven.com


SLOW COOKER ENCHILADA STACK - DAMN DELICIOUS
Place 1 tortilla on the bottom of the slow cooker. Spread 1/3 ground beef mixture evenly over the top; sprinkle with 1/2 cup cheese. Repeat with 2 more layers; top with remaining tortilla, enchilada sauce, and cheese. Cover and cook on low heat for 3-4 hours or high heat for 2-3 hours. Serve immediately, garnished with avocado, tomato and ...
From damndelicious.net


ENCHILADA STACK CASSEROLE RECIPE - FOOD.COM | RECIPE | ENCHILADAS ...
Jun 30, 2013 - 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
From pinterest.ca


NEW MEXICO-STYLE STACKED ENCHILADAS RECIPE | SOUTHERN LIVING
Step 1. Preheat oven to 300°F. Place enchilada sauce in a small saucepan and cook over medium, stirring occasionally, until hot, about 5 minutes. Reduce heat to low and simmer to keep warm. Advertisement. Step 2. Meanwhile, heat oil in …
From southernliving.com


ENCHILADA STACK CASSEROLE | TASTY KITCHEN: A HAPPY RECIPE …
Enchilada Stack Casserole by redheadedfoodie on February 9, 2011 in Casseroles , Main Courses February 9, 2011 Casseroles Main Courses 0.00 Mitt(s) 0 Rating(s)
From tastykitchen.com


MEXICAN LASAGNA ENCHILADA STACK | RECIPETIN EATS
Instructions. Preheat oven to 180C/350F. Combine the Pork Carnitas, corn, black beans, capsicum and 1 1/2 cups of enchilada sauce in a bowl. Mix to combine. Spread 1 tbsp of enchilada sauce on the base of a baking dish. Line the baking dish with tortillas.
From recipetineats.com


STACKED VEGGIE ENCHILADAS - THE SECRET INGREDIENT
Stacked Veggie Enchiladas. Preheat oven to 375 F. Heat a medium-sized skillet over medium-high heat and add 1 tsp olive oil. Add diced pepper, garlic, and spinach, cooking about 3-5 minutes until peppers are slightly softened …
From loseitblog.com


CHEESY ENCHILADA STACK - PACE FOODS
Bake at 400°F. for 40 minutes or until the filling is hot. Uncover the stack. Top with the remaining enchilada sauce, cheese and chopped green onion, if desired. Bake for 5 minutes or until the cheese is melted. Cut the stack into 8 wedges. Serve with …
From campbells.com


STACKED VEGETABLE ENCHILADAS - TWO PEAS & THEIR POD
Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, and cilantro. Stir and season with salt and pepper. Spread ¼ cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan.
From twopeasandtheirpod.com


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