STACKED ENCHILADAS BEEF RECIPES

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STACKED ENCHILADA RECIPE: HOW TO MAKE IT - TASTE OF HOME



Stacked Enchilada Recipe: How to Make It - Taste of Home 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

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

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 : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

CHEESE ENCHILADAS: THE ESSENCE OF TEX-MEX | HOMESICK TEXAN



Cheese enchiladas: the essence of Tex-Mex | Homesick Texan image

Provided by Adapted by Lisa Fain from The Tex-Mex Cookbook

Categories     Main Course

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 14

1/4 cup lard or vegetable oil
1/4 cup all-purpose flour
2 tablespoons chili powder
1 teaspoons ground cumin
1 teaspoons garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups beef broth, chicken broth, or water
2 tablespoons vegetable oil
8 corn tortillas
3 cups shredded Colby-Jack cheese
1 medium yellow onion, diced
Pickled jalapeños, for serving

Steps:

  • To make the gravy, heat the lard or oil in a pot over medium-high heat. Whisk in the flour and stir until it's lightly browned and fragrant, about 30 seconds to a minute.
  • Whisk in the chili powder, cumin, garlic powder, oregano, salt, and pepper until well combined. Pour in the broth, then whisk with the flour until well blended. Continue to whisk until the sauce thickens, about 3-5 minutes. Taste and adjust seasonings.
  • Turn the heat to low and let the gravy simmer for 15 minutes. Add more broth or water to thin the sauce if it's too thick.
  • Meanwhile, to make the enchiladas, preheat the oven to 450° F.
  • Pour the vegetable oil into a baking dish or large cast-iron skillet. Place the tortillas in the baking dish (it’s okay if they overlap) and make sure they are covered with the oil. Place uncovered in the oven as it heats for 3 to 5 minutes, or until the tortillas are soft and warm. Remove the tortillas from the baking dish and cover. Pour 1/2 cup of chili gravy into the dish.
  • To assemble the enchiladas, take a tortilla and place 1/4 cup of the shredded cheese and 1 tablespoon of the onion down the center then roll it. Place the rolled tortilla in the baking dish, seam side down. Continue with the remaining tortillas.
  • After assembling the enchiladas, evenly pour over them the rest of the chili gravy. Sprinkle on top the remaining cheese and onions. Bake uncovered for 10 minutes or until the sauce is bubbly and cheese has melted.
  • Serve warm with pickled jalapeños on the side.

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