Kittencals Enchilada Stack Recipes

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KITTENCAL'S RED ENCHILADA OR TACO SAUCE



Kittencal's Red Enchilada or Taco Sauce image

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

3 -4 tablespoons olive oil
1 small onion, finely chopped
1 teaspoon dried red pepper flakes (or to taste)
1/2 teaspoon dried oregano
3 -5 teaspoons chili powder (or to taste)
1/2 teaspoon dried basil
2 -4 teaspoons cumin (can use more to taste)
1 tablespoon fresh minced garlic (or to taste)
1/3-1/2 cup salsa
1 cup tomato sauce (or use crushed tomatoes)
1 cup water mixed with beef bouillon powder or 1 cup just use water
1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
1 teaspoon ground pepper (or to taste)
1/2 cup sour cream (optional, add in for a creamy sauce, can use more to taste)

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



Crock Pot Enchilada Stack image

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

1 1/2 lbs stew meat
1/4 cup chopped onion
1 (15 ounce) can pinto beans
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes and green chilies (drained)
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
6 (8 inch) flour tortillas
3 cups monterey jack cheese or 3 cups cheddar cheese

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



Chicken Enchilada Stacks image

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

cooking spray
3 cups shredded cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
2 (4 ounce) cans chopped green chile peppers
1 small onion, finely chopped
3 tablespoons taco seasoning mix
6 corn tortillas, warmed
2 cups shredded Cheddar cheese

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



Stacked Enchilada image

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

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

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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