West Texas Stacked Enchiladas Recipes

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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 :

NEW MEXICO STACKED ENCHILADAS



New Mexico Stacked Enchiladas image

New Mexico claims ownership to the creation of Stacked Red Chile Cheese Enchiladas. Perfect for any meal of the day and guaranteed to set your taste buds on fire!

Provided by Lea Ann Brown

Categories     Mexican

Time 50m

Number Of Ingredients 10

2 cups New Mexico Red Chile Sauce (or Enchilada Sauce)
1 pound ground beef (browned)
1 cup sweet onion (chopped)
4 Hatch green chile peppers (roasted, peeled and chopped. Or 1-4 ounce can chopped Hatch chile peppers)
2 cups shredded Mexican Blend cheese
2 tomato (chopped)
chopped lettuce for topping
6 yellow corn tortilla
1/4 cup vegetable oil (canola oil works well here)
2 eggs (fried over easy or over medium)

Steps:

  • Preheat oven to 350 degrees.
  • Brown ground beef and onion in a fry pan until done. Drain excess grease, stir in the Hatch Green chile and set aside.
  • In a fry pan, heat oil over medium high heat until hot. The oil should be hot enough that the tortillas bubbles as its lowered into the oil. Fry corn tortillas one at a time 30 seconds each. Place tortillas on a plate that's been lined with a paper towel. Place another paper towel on top of the tortillas as you cook them to help keep them warm.
  • To build the enchiladas. In an oven proof dishes, I use my Comal, place one tortilla. Top with 1/4 cup ground beef and 1/4 cup New Mexico Red Chile Sauce and a good sprinkle of the shredded cheese and fresh tomato. Place a tortilla on top of of that and another layer of the ingredients. Place the third tortilla on top and sprinkle with cheese and sauce. Use three tortillas for each stack.
  • In the meantime, fry two eggs until over easy.
  • Bake or broil until cheese is melted and bubbly. Serve immediately topped with more fresh tomato, chopped lettuce and fried egg. If you want add a dollop of sour cream to the top and diced raw onions (after baking)
  • This served the two of us with plenty of leftovers.

Nutrition Facts : Carbohydrate 34 g, Protein 41 g, Fat 37 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 197 mg, Sodium 1357 mg, Fiber 7 g, Sugar 11 g, Calories 628 kcal, UnsaturatedFat 16 g, ServingSize 1 serving

NEW MEXICO-STYLE STACKED ENCHILADAS



New Mexico-Style Stacked Enchiladas image

Enchiladas just got an authentic and tasty upgrade. Instead of the classic enchilada roll, the New Mexico-Style Enchiladas are stacked together with a mixture of melted cheese and enchilada sauce in between each layer, stacking up to a mighty 4 layer dish. As Test Kitchen pro Ivy Odom puts it, "It's the New Mexican version of lasagna." As if these ooey-gooey enchiladas couldn't get any better, the stacks are topped with an over-easy egg and tasty garnishes like cilantro, lettuce, tomato, and onion. These stacks are made individually, making it easy to personalize and customize with your favorite toppings. Serve this hearty and fiesta friendly dish alongside some fresh salsa and chips. If you're looking for a fresh new Mexican cuisine, try your hand at these savory and flavorful enchiladas. One bite and you'll be convinced to add this recipe to your weeknight meal rotation.

Provided by Southern Living Editors

Time 25m

Yield Serves 4 (serving size: 1 enchilada stack)

Number Of Ingredients 10

2 (8-oz.) pkgs.s red chile enchilada sauce, such as Frontera
1/3 cup canola oil
8 (6-inch) corn tortillas
2 cups shredded Mexican blend cheese
4 large eggs
3/4 teaspoon kosher salt
1/4 cup chopped fresh cilantro, from 1 bunch
1/2 cup chopped fresh tomatoes, from 1 medium
1/2 cup chopped fresh sweet onion, from 1 small
1 cup thinly sliced romaine heart, from 1 heart

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.

WEST TEXAS STACKED ENCHILADAS



West Texas Stacked Enchiladas image

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

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

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.

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