Enchilada Stack Recipes

STACKED ENCHILADA

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.

CHICKEN ENCHILADA STACKS

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.

TURKEY ENCHILADA STACK

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.,

NEW MEXICO-STYLE STACKED ENCHILADAS

Steps:

• 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.
• Meanwhile, heat oil in a medium nonstick or cast-iron skillet over medium-high. Cook tortillas, one at a time, until just starting to change color, but are still limp and pliable, about 30 seconds per side. Transfer to a paper towel-lined plate to drain excess oil. Pour all but 2 tablespoons oil from skillet to a heat-proof bowl; discard when cool. Reserve 2 tablespoons oil in skillet off heat.
• Dip one tortilla in warm enchilada sauce, so that sauce lightly coats both sides. Place tortilla on an oven-safe plate or baking sheet. Spoon about 2 tablespoons sauce over tortilla, then sprinkle with about 3 tablespoons cheese. Dip a second tortilla in warm enchilada sauce, so that sauce lightly coats both sides. Layer tortilla on top of first tortilla on plate or baking sheet. Spoon another 2 tablespoons sauce over tortilla, then sprinkle with another 3 tablespoons cheese. Repeat process with remaining tortillas, sauce, and cheese so that you have 4 total enchilada stacks. Bake in preheated oven until cheese is melted, about 7 to 9 minutes.
• While enchiladas are baking, heat reserved 2 tablespoons oil in skillet over medium. Add 2 eggs to oil in skillet; season with half of salt. Cook eggs until desired degree of doneness, about 2 to 3 minutes per side for over-easy. Transfer to a plate once cooked; set aside. Repeat with remaining eggs and salt.
• When cheese is melted, remove enchiladas from oven. Top each stack with one egg and garnish evenly with cilantro, tomato, onion, and lettuce.

ENCHILADA STACK

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.

KITTENCAL'S ENCHILADA STACK

Steps:

• Set oven to 375 degrees F (set oven rack to second-lowest position).
• Grease a round 10-inch baking dish (I use a 9 or 10-inch round cake pan or a pie plate).
• Cook ground beef or turkey with the onion, bell pepper, garlic and jalapeno peppers (if using) until crumbly and cooked through; drain off the fat.
• Mix in the taco seasoning mix; cook stirring 2 minutes.
• Add in salsa; mix to combine and simmer uncovered for about 25 minutes, then season with salt and pepper to taste.
• To assemble; place 1 tortilla in the bottom of the pan then sprinkle 1/3 of the ground beef mixture over the tortilla, then dollup 1/3 the sour cream over the ground beef then carefully spread out using back of a spoon or a knife.
• Sprinkle 1/3 the chilies over the sour cream, then 1/3 of the shredded cheddar cheese.
• Repeat two more times (you should have used 3 tortillas) ending up with the cheese on the top.
• Cover loosley with foil (making certain not to allow the foil to touch the cheese or the cheese will stick to the foil).
• Bake for about 1 hour.

GREEN CHILE STACKED ENCHILADAS

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.

CROCK POT ENCHILADA STACK

Steps:

• Cut stew meat into very small pieces and brown meat and onion in skillet.
• Add all remaining ingredients and simmer for 10-15 minutes. Set aside.
• In crock pot, place two pieces of foil folded to create a "dish". One six inch wide strip one way and another the other direction works well for me.
• Ladle a small amount of filling onto foil, and place a tortilla on the top and sprinkle with 1/2 cup cheese. Repeat layers ending with last of the filling. There should be about 6 layers.
• Cover and cook on low for 6-8 hours or til meat is tender.
• Pull bottom layer of foil out of cooker and place on a serving platter, spoon any remaining contents over top.
• Cut into wedges to serve. Add tomatoes, lettuce and sour cream if desired.

ENCHILADA STACK CASSEROLE

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.

SLOW COOKER ENCHILADA STACK RECIPE

Steps:

• In a large skillet over medium-high heat, cook ground beef, green pepper, squash, and onion until ground beef is no longer pink.
• Reduce heat to low and add beans, salsa, 1/2 can of the enchilada sauce, and taco seasoning and cook until heated through. Let simmer for 5 minutes so that the flavors can meld together.
• Pour 1/3 of the meat mixture in the bottom of the slow cooker sprayed with nonstick cooking spray, sprinkle 1/2 cup of the cheese over the meat and top with two tortillas (they will overlap a little in the middle). Repeat layers two more times.
• Pour the remaining enchilada sauce over the top of the tortillas (spread with a spatula if you need to) and top with the remaining 1/2 cup of cheese.
• Cover with lid and cook on low for 3-4 hours (just until it's heated through)
• Scoop servings onto plates and top with your favorite toppings.

CHEESE ENCHILADA STACK

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.