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.
STACKED CHICKEN ENCHILADAS WITH SALSA VERDE AND CHEESE
Provided by Roberto Santibañez
Categories Cheese Chicken Dairy Herb Pepper Vegetable Bake Cinco de Mayo Dinner Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.
- Preheat oven to 375°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.
- Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.
- Bake casserole until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces; divide among plates. Sprinkle with cilantro. Spoon pickled red onions alongside; serve.
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 :
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
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
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 CHICKEN ENCHILADAS
These are easy and fabulous!! They also work with ground beef or steak. Also, there is LOTS of room in this recipe for artistic license-- you can add olives, bell peppers, etc. Just add some salad greens on the side and dinner is served.
Provided by Chef Meela
Categories Chicken Breast
Time 1h30m
Yield 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Cut the chicken breasts into cubes and brown in a skillet with olive oil, onion, and garlic til done. Add green chiles and salt and pepper to taste.
- Heat beans in the microwave or on the stove til they are softened.
- Lay 3 of the flour tortillas in the bottom of 9x13 pan so to cover. Pour 1/3 of the enchilada sauce over the tortillas. Spread 1/2 of the refried beans on the tortillas. Layer 1/2 of chicken/onion/chile mixture over beans. Sprinkle 2 cups of shredded cheese over the chicken mixture. Cover with 3 more flour tortillas and repeat all layers.
- Cover with the last 3 flour tortillas and trim them to fit the pan.
- Pour the last bit of enchilada sauce over the top layer of tortillas and spread it around. You can sprinkle more cheese on top if you like.
- Bake at 350 for 30-40 minutes. When it's done, let it sit on the stove for about 10-15 minutes to firm up, cut it and serve with sour cream and pico de gallo if desired.
Nutrition Facts : Calories 323.2, Fat 15, SaturatedFat 7, Cholesterol 49.9, Sodium 973.1, Carbohydrate 25.6, Fiber 3.5, Sugar 1.9, Protein 21.3
STACKED NEW MEXICO STYLE (OR ROLLED) CHICKEN ENCHILADAS
The original recipe came from Holloman Air Force Base OWC - tweaked and changed and made it my own. Our good friend in New Mexico always served her's stacked, I like rolled myself.
Provided by lesliecoy
Categories One Dish Meal
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Boil chicken until done in boiler with chicken broth. When chicken is cooked, shred with fork.
- Combine soup, chilies, garlic, onion, and cumin in boiler with stock and chicken. Simmer until thickened.
- Place strainer over large bowl and drain sauce off chicken, pressing juices through the strainer. Add more chicken broth if necessary to make 2 cups of sauce.
- Heat skillet and heat up tortillas until limp. Continue until all tortillas are done.
- Place a spoonful of sauce in oven proof dish. Lay out a tortilla and top with chicken mixture. Roll it up and place seam side down.
- If stacking lay a tortilla on top of the sauce and top with a spoonful of the chicken mixture then another tortilla and more chicken mixture, 4 tortillas high. Make a second stack following the same order.
- Pour Sauce over the Enchiladas.
- Grate Monterrey Jack Cheese on top.
- Heat in 450 degree oven until cheese begins to brown. Be careful not to over cook.
- Each Tortilla will count as a serving to figure calories, if stacked you can cut the stack in half to serve.
ROAST CHICKEN ENCHILADA SUIZAS STACKED CASSEROLE
Provided by Rachael Ray : Food Network
Time 1h50m
Yield 4 servings
Number Of Ingredients 18
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.
STACKED CHICKEN ENCHILADAS
cook's country 30 minute supper card. My family loves this recipe and I wanted to save it before I lost the card
Provided by Chef TanyaK
Categories Mexican
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 1. adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in large saucepan over medium high heat until shimmering . Cook onion unitl softened, about five minutes. Add chili powder and cumin and and cook unitl fragrant about thirty seconds. Stir in tomato sauce, broth, and salt and simmer until slightly thickened about five minutes. Cover and keep warm.
- 2. Toss Chicken, 1/4 cup sauce, 1 cup cheese, and cilantro in bowl. Spread 1/2 cup sauce tortillas on plate and microwave until pliable about one minute. Place four tortillas on bottom of dish and cover with half chicken mixture. Top with four tortillas and and half of remaining sauce. Cover with remaining chicken mixture, tortillas, sauce and cheese.
- 3. Wrap with foil and bake until heated through, about 15 minutes. Remove foil and bake until cheese is light browned, about five minutes.
Nutrition Facts : Calories 530.4, Fat 28.1, SaturatedFat 10.8, Cholesterol 122.4, Sodium 1146.2, Carbohydrate 31.4, Fiber 6, Sugar 6.3, Protein 39.5
GREEN CHILE CHICKEN STACKED ENCHILADAS
An easy delicious enchilada dish. My friend Scott gave me this recipe, and it is great! Yellow corn tortillas are the best choice, white corn are too fragile. I have kept the oil for softening the tortillas in this recipe. Personally, I heat mine on a well seasoned cast iron griddle until pliable to reduce fat. I have used Cheddar and a Mexican blend of grated cheeses. It is your choice what cheese to use. I have also used Mexican crema instead of sour cream as a garnish. The prep time is an estimate, as I made the sauce the day before I assembled the stacked enchiladas.
Provided by Eilish99
Categories Chicken Breast
Time 1h20m
Yield 4 stacks, 4 serving(s)
Number Of Ingredients 17
Steps:
- Roast the chilies, turn as needed to color all sides. Once well darkened on all sides, place in a paper bag seal well then place in a plastic bag and seal it. Allow chilies to come to room temperature.
- While the chilies are roasting bring a pot of water to boil. Remove the papery husks from the tomatillos. Wash well with a little soap and a lot of water to remove any residue. When the water comes to a boil, drop the tomatillos into the pot for 8-10 minutes, until they are soft. Remove the stems, and if desired the seed pods if they are hard.
- Once chilies are room temperature, remove stems, skins and seeds. The skins should just slip off as long as the chilies are still a little warm. Do not worry if a few seeds remain.
- Place tomatillos, chilies, chicken broth, garlic and onion in 3 quart saucepan. Using a stick blender, puree this mixture until it is smooth.
- Add the oregano, salt and pepper. Puree to combine.
- Bring sauce to a boil, reduce heat to simmer for 10 minutes.
- Grill, broil or boil the chicken.
- Combine cornstarch with water and pour into chile sauce, stirring well. Return to boil and simmer for 10-15 minutes more. You should have 5 cups or so of sauce.
- Pull, chop or shred chicken. Set aside.
- Soften one tortilla at a time in hot oil. Using tongs place tortilla in oil for 10-15 seconds, flip it over and heat other side for 10-15 seconds and remove to drain on paper towels.
- Spread a little of the tomatillo sauce in the bottom of 2 9x13 casserole dishes.
- Place 2 tortillas side by side in casserole.
- Ladle a little more sauce over tortillas.
- Sprinkle half the shredded chicken over the 4 tortillas.
- Sprinkle one third of the cheese over the chicken.
- Ladle a little more sauce over tortillas.
- Top each serving with another tortilla, followed by the sauce, the rest of the chicken and one third of the cheese and another ladle of sauce.
- Top each serving with the last 4 tortillas, the rest of the sauce and the rest of the cheese.
- Bake in a 350 degree oven for 15-20 minutes until cheese begins to brown and is bubbly.
- Garnish with chopped cilantro and sour cream if desired.
Nutrition Facts : Calories 593.3, Fat 25.6, SaturatedFat 8.9, Cholesterol 61.4, Sodium 1476, Carbohydrate 59.9, Fiber 8.2, Sugar 12.1, Protein 34.9
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