West Texas Stacked Enchiladas Recipes

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WEST TEXAS STACKED ENCHILADAS

Provided by Lisa Fain

Categories     Cheese     Dairy     Bake     Dinner     Cheddar     Tailgating     Party     Tortillas     Monterey Jack     Chile Pepper     Advance Prep Required     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 19



West Texas Stacked Enchiladas image

Steps:

  • 1. In a dry skillet heated on high, toast the ancho chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover chiles. Leave the heat on until water begins to boil and then turn off the heat and let the chiles soak until soft, about 30 minutes. Once hydrated, discard the soaking water and rinse the chiles.
  • 2. Put ancho chiles, chipotle chiles, garlic, half of the diced onions, cumin, oregano, allspice, and chicken broth in a blender and puree. It should be thick and smooth.
  • 3. In a pot, heat 1 tablespoon of lard or oil on low heat and then whisk in the flour. Pour in the sauce, and simmer for 15 minutes, stirring occasionally. Add salt and black pepper to taste, and adjust other seasonings as needed.
  • 4. Preheat the oven to 350 degrees and lightly grease a large baking dish.
  • 5. In a skillet, heat on medium 1 tablespoon of lard or oil. Cook each tortilla for about 30 seconds on each side (or until soft). Keep warm in a towel or a warmer.
  • 6. To assemble the enchiladas, take a tortilla and place it in the baking dish. Drizzle 1/4 cup of the sauce on each tortilla and then add 1/4 cup of the grated cheeses, mixed, and 1 teaspoon of onions. Add another tortilla, and add same amount of sauce, cheese, and onions. Add a third tortilla, and again top with sauce, cheese, and onions. Repeat until you have four stacks.
  • 7. Bake enchiladas in the oven for 15 minutes or until cheese is melted and bubbling. While enchiladas are cooking, heat the remaining tablespoon of lard or oil in the cast-iron skillet and then fry the eggs two at a time (or however many will fit). To serve, place an enchilada stack on a plate and top with a fried egg.

For the Chile Sauce
6 dried ancho chiles, seeds and stems removed
2 canned chipotle chiles in adobo
4 large cloves garlic, chopped
1/4 medium yellow onion, chopped
1 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon ground allspice
2 cups chicken broth or water
1 tablespoon lard or vegetable oil
1 tablespoon all-purpose flour
Salt and black pepper, to taste
For the Enchiladas
2 tablespoons lard or vegetable oil, divided
12 corn tortillas
1 1/2 cups grated cheddar cheese (6 ounces)
1 1/2 cups grated Monterey Jack cheese (6 ounces)
1/4 medium yellow onion, diced
4 large eggs

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

STACKED ENCHILADAS WITH JALAPENO MUSHROOM ENCHILADA SAUCE

I hear that stacked enchiladas are a New Mexico/Arizona thing. Being from Texas, i'm not real sure but, one thing I do know is these are really good. Everytime we went to my great-uncle's house when I was a kid, this is what we had, and as far as I know the sauce for these enchiladas was his own secret recipe. We call it magic sauce, I don't know why but, it fits. Now I also hear that if you go to a New Mexico resturant and order "stacked enchiladas" you will get a fried egg on top. Seeing as how I am not a big fan of eggs, I don't add that but if you want the "real deal" thats what you need to do.

Provided by Lacy S.

Categories     Meat

Time 30m

Yield 1 enchilada, 4 serving(s)

Number Of Ingredients 14



Stacked Enchiladas With Jalapeno Mushroom Enchilada Sauce image

Steps:

  • Heat oil in a skillet on med/high heat.
  • Place corn tortillas in hot oil just long enoguh to soften, 10-15 seconds. Set tortillas on paper towels to drain, then set to the side.
  • Brown hamburger meat in a skillet with 1/2 onion and cumin, set to the side.
  • Place mushroom soup, jalapenos, cumin, and milk in a blender and puree until smooth.
  • Pour mixture into a pot and bring to a boil, remove from heat.
  • To serve place one corn tortilla on a plate and top with hamburger meat. Place another corn tortilla on top of the meat and top that with lettuce, tomatoes, onion, and cheese. Pour sauce on the top and enjoy.
  • * The amount of milk used in the sauce can be lessened or added to depending on how thick/thin you like.

Nutrition Facts : Calories 1102.4, Fat 76.7, SaturatedFat 35.7, Cholesterol 204.7, Sodium 2040.9, Carbohydrate 46.1, Fiber 5.2, Sugar 7.2, Protein 59

8 corn tortillas
2 -3 tablespoons vegetable oil
1 lb ground beef
1 onion, diced
2 teaspoons cumin
salt
pepper
2 tomatoes, diced
1/2 head lettuce, shredded
1 lb cheddar cheese, shredded
1 (26 ounce) can cream of mushroom soup
2 -4 jalapenos
1 tablespoon cumin
1 cup milk

STACKED ENCHILADAS

My husband made a bachelor's version of this when we were dating in college. I've since added some healthier stuff to the mix. It's a favorite with the kids because they can choose what they want in their "stack" and it's a great alternative to eating out since it's so fast. Just dump and heat. Enjoy!

Provided by Heidigal

Categories     Meat

Time 8m

Yield 8 stacked enchiladas, 6-8 serving(s)

Number Of Ingredients 6



Stacked Enchiladas image

Steps:

  • In a small frying pan, brown then drain the ground beef.
  • In a small sauce pot, heat enchilada sauce.
  • In another sauce pot, combine the black beans and corn. Cover and heat.
  • I like to warm the tortillas in the microwave then put them in one of those handy plastic tortilla warmers. It's just better when they're warm and soft. (If you really want to go all out, try making your own tortillas with masa mix. You just add water and they taste sooooo much better!).
  • Now just make an assembly line. I usually have the two sauce pans on the front burners and the rest on paper plates to the side. Pile on in this order: tortilla, meat, bean/corn combo, sauce, cheese. Repeat so you have two layers. Yummy and quick!
  • Some other good toppings include sour cream, guacamole and olives.

Nutrition Facts : Calories 599.3, Fat 24, SaturatedFat 11.5, Cholesterol 88.7, Sodium 731.3, Carbohydrate 62.2, Fiber 12.6, Sugar 3.7, Protein 36.9

1 lb lean ground beef
1 (13 ounce) can enchilada sauce
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can sweet corn
2 cups shredded cheddar cheese
16 corn tortillas

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