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 :
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
CHRISTMAS-STYLE STACKED ENCHILADAS
New Mexicans are so passionate about their hot sauces, their governor declared "Red or Green?" the official state question in 1999. The phrase refers to the diffcult choice diners have to make between spicy green and earthy red hot sauces, but locals know they don't really have to take sides: Order a dish "Christmas style," and it comes topped with both. See for yourself at restaurants across the state, or make your own Christmas sauces at home: The Albuquerque hot spot Sadie's shared this recipe.
Provided by Crafty Lady 13
Categories Christmas
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 22
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 th 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 untilthe pork is tender, about 1 hour. Combine he 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. Meanwhie, mist a nonstick skillet with cooking spray and fry the eggs as desired, then season with salt and pepper. Top each enchilada stack with letuce, tomatoes and a fried egg.
Nutrition Facts : Calories 771.9, Fat 39.1, SaturatedFat 9.8, Cholesterol 267, Sodium 594.1, Carbohydrate 80.4, Fiber 17.9, Sugar 10.1, Protein 34.9
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
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
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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