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.
ENCHILADAS - NEW MEXICO STYLE
These enchiladas are stacked like pancakes, not baked in oven. This is a family recipe handed down two generations. Quick, easy and definitely delicious. Use your favorite kind of meat in this dish - it also works well for leftover meat.
Provided by PIPERCAT99
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium heat. Add the chicken pieces, and cook until browned. Season with cumin and chili powder. Pour in the enchilada sauce, and simmer for about 15 minutes. Stir occasionally.
- In a separate skillet over medium heat, warm the tortillas. Don't fry them, just warm them until they are flexible.
- To assemble the enchiladas, dip a tortilla in the enchilada sauce, and place it on a serving plate. Spoon some of the meat and sauce on, then add shredded lettuce, cheese, onion and sour cream. Top with another tortilla that has been dipped in the sauce. You may repeat the layering as many times as you wish depending on your appetite. Make additional stacks for each person. Top stacks with a fried egg, if desired.
Nutrition Facts : Calories 669.7 calories, Carbohydrate 35.7 g, Cholesterol 321 mg, Fat 34.5 g, Fiber 5 g, Protein 53.7 g, SaturatedFat 15.3 g, Sodium 707.5 mg, Sugar 2.8 g
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
NEW MEXICO STYLE ENCHILADAS
New Mexico, home of the finest chiles in the world, is also home of a unique type of enchilada. Instead of being rolled baked in a baking pan, a true New Mexico enchilada plate is a stack of unrolled tortillas, each topped with a wonderful concoction of flavors and all that with a fried egg on top. This type of enchilada is most...
Provided by Wiley P
Categories Tacos & Burritos
Time 35m
Number Of Ingredients 9
Steps:
- 1. Heat the lard in a large skillet over medium high heat. Sauté the diced onion until it begins to turn translucent and soften. Add the shredded meat and enchilada sauce. Bring to a simmer, turn the heat down to low and simmer 15 minutes, stirring often.
- 2. In a separate small skillet, warm a tortilla just until it becomes soft. Slide the tortilla through the meat mixture to coat with the sauce, then lay it on a plate. Place a scoop of meat mixture, a little shredded lettuce and a little shredded cheese on the tortilla. Repeat with another tortilla, stacking it on top of the one you've already completed; a typical enchilada plate will have two or three layers. Top with a fried egg. Garnish with the cilantro, a dollop of sour cream, some guacamole and/or salsa or pico de gallo. A big ol' serving of frijoles refritos (refried beans) goes really well on the side, too!
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 :
NEW MEXICAN STACKED ENCHILADAS
This recipe is most like the one I lost in a move. I haven't tried it yet, but it looks similar. In New Mexico, enchiladas are traditionally stacked, rather than rolled. They consist of a red chile sauce and cheese. Meat is not traditional- and there should never be any tomato in the sauce. A fried egg is served on top- it helps cut the heat. I have not tried this recipe- but it looks close to the very old family recipe that my sister was given. Lost the old recipe, so I hope this one is good. From Cocinas De New Mexico cookbook. Freezes well. *For best taste you can make your own chile powder- directions will be at the bottom of the recipe. I guessed on prep time.
Provided by minnie chef
Categories Grains
Time 1h15m
Yield 4 enchiladas, 4 serving(s)
Number Of Ingredients 14
Steps:
- Red Chile Sauce:.
- Heat 2 tablespoons shortening in medium saucepan on medium heat. Stir in flour and cook for one minute (don't stop stirring).
- Add Chile powder and cook for an additional minute.
- Gradually add water and stir, making sure that no lumps form.
- Add seasonings to sauce and simmer on low heat for 10-15 minutes.
- Enchiladas:.
- 350 degree fahrenheit oven.
- Heat 1/2 inch of shortening in heavy pan at medium-high heat.
- Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels.
- Assemble the enchiladas by placing 1/4 cup sauce (as base for each tortilla) in an oven-proof dish or plate, followed by a tortilla. Another 1/4 cup sauce, 1/4 cup cheese, and some onion. Repeat twice. Top with remaining sauce.
- Place in oven at 350 degrees for 15 minutes, or until the cheese melts.
- Top with a fried egg and garnish with lettuce to serve.
- *To make your own Chile Powder: 16 dried New MexicoRed Chile pods, stems removed. Place 2-3 pods in a blender and finely grind them on low speed. Add more pods until the lower portion of the jar is full. Empty container and continue to process until all pods are ground. *Note: The more seeds you leave in the pods the hotter your chile power will be.
Nutrition Facts : Calories 672.6, Fat 41.7, SaturatedFat 21.4, Cholesterol 300.5, Sodium 1074.8, Carbohydrate 43.5, Fiber 5.8, Sugar 4.5, Protein 32.8
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