OPEN FACED ENCHILADAS RECIPES
OPEN-FACED ENCHILADAS RECIPE - FOOD.COM
Friends made these when we visited the Army base at Garmisch, Germany back in 1976. The enchiladas are fun to make because everyone gathers around and adds their own toppings.
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Fry each tortilla in hot oil for one minute on each side.
- In separate small skillet, dip fried tortilla into warmed enchilada sauce.
- Place on baking sheet sprayed with nonstick spray.
- Layer hamburger, cheese and onions on tortilla.
- Place in 350 oven long enough to warm and melt cheese.
- Add sour cream and tomatoes at the table.
Nutrition Facts : Calories 1095.5, FatContent 81.6, SaturatedFatContent 28.4, CholesterolContent 308.4, SodiumContent 299.4, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 84.3
OPEN-FACE ENCHILADAS (OR MEXICAN LASAGNE) RECIPE - FOOD.COM
Long ingredient list? Pshaw! This dish comes together in minutes with cupboard staples. Easy, fast and tasty!
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 350*.
- Heat oil in a wide deep skillet and saute onions and garlic until soft. Season with salt and pepper.
- Combine flour, chili powder, paprika, salt, minced onion, cumin, cayenne, garlic powder and oregano and add to skillet (or use 2 envelopes of taco seasoning). Cook, stirring, until well mixed, about 2 minutes.
- Add ground beef, breaking up with a spoon, and cook until beef is browned. Stir in tomatoes and their juices, corn, and beans and cook until heated through.
- Stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave on high power for 60 seconds to warm and soften tortillas.
- Butter a 10x15x2 casserole and line the bottom with 6 of the tortillas. Cover with 1/2 of the meat mixture and 1/2 of the shredded cheeses. Repeat with remaining tortillas, meat and cheese.
- Bake 25 - 30 minutes at 350*. Let stand 5 - 10 minutes.
- Meanwhile, combine chipotle and adobo with sour cream. For moderate heat, remove seeds and pith of chiles.
- Cut casserole into 6 - 8 servings. Top each serving with shredded lettuce, olives, guacamole, and adobo sour cream. Dig in!
Nutrition Facts : Calories 699.8, FatContent 38.3, SaturatedFatContent 15.3, CholesterolContent 121.4, SodiumContent 1358.5, CarbohydrateContent 52.6, FiberContent 11.7, SugarContent 4.3, ProteinContent 39
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OPEN-FACE ENCHILADAS (OR MEXICAN LASAGNE) RECIPE - FOOD.COM
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- Cut casserole into 6 - 8 servings. Top each serving with shredded lettuce, olives, guacamole, and adobo sour cream. Dig in!
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A crowd pleaser! People think that this food sorcery! It's not! It is literally from Heaven Above!
I wanted to find a way to have an enchilada without the bread. I was fasting, and I had a taste for it but I didn't want the carbs let's be honest. I love the guts of vegan enchiladas... I always say, no guts, no glory! The guts of these open face enchiladas can be used in several different dishes! I actually did one of our shows about it. 1 meal turns into 3 different meals. You can see the full episode here.
Well, if you decide to make this dish, which i highly recommend lol, take a pick and tag us in it @CookingwithQue all over social media.
Until next time, May your tastebuds be...
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