KITTENCAL'S RED ENCHILADA OR TACO SAUCE
I strongly suggest to make this sauce a day ahead and refrigerate as the flavors will blend together even more, and I advise that you double amounts if you are using it for enchiladas, what you do not use may be frozen for later use, this sauce freezes very well, in fact I most always make more to have handy in my freezer --- this makes a fantastic sauce for tacos or enchiladas it is the only one that I use I never purchase bottled this is much better --- the sour cream is only optional add in for a creamy-style sauce :)
Provided by Kittencalrecipezazz
Categories Sauces
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a medium saucepan over medium heat; add in onion, red pepper flakes, oregano, basil, chili powder and cumin and saute for 3 minutes.
- Add in fresh garlic and saute for 2 minutes.
- Add in salsa, tomato sauce and beef broth or water; mix with a spoon to combine.
- Reduce heat to low and simmer uncovered stirring occasionally for 30-40 minutes or until reduced slightly.
- Adjust all spices to taste then season with seasoned salt and pepper to taste.
- Mix in sour cream if using and heat through (do not allow to boil).
- OPTIONAL: you may cool the mixture then process on a food processor or a blender for a smoother texture.
CROCK POT ENCHILADA STACK
Make and share this Crock Pot Enchilada Stack recipe from Food.com.
Provided by pies and cakes and
Categories Black Beans
Time 6h40m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 849.7, Fat 44.1, SaturatedFat 20.8, Cholesterol 126.3, Sodium 1111.8, Carbohydrate 62.4, Fiber 12.8, Sugar 1.9, Protein 50.5
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 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 :
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