Kittencals Enchilada Stack Recipes

KITTENCAL'S ENCHILADA STACK

Steps:

• Set oven to 375 degrees F (set oven rack to second-lowest position).
• Grease a round 10-inch baking dish (I use a 9 or 10-inch round cake pan or a pie plate).
• Cook ground beef or turkey with the onion, bell pepper, garlic and jalapeno peppers (if using) until crumbly and cooked through; drain off the fat.
• Mix in the taco seasoning mix; cook stirring 2 minutes.
• Add in salsa; mix to combine and simmer uncovered for about 25 minutes, then season with salt and pepper to taste.
• To assemble; place 1 tortilla in the bottom of the pan then sprinkle 1/3 of the ground beef mixture over the tortilla, then dollup 1/3 the sour cream over the ground beef then carefully spread out using back of a spoon or a knife.
• Sprinkle 1/3 the chilies over the sour cream, then 1/3 of the shredded cheddar cheese.
• Repeat two more times (you should have used 3 tortillas) ending up with the cheese on the top.
• Cover loosley with foil (making certain not to allow the foil to touch the cheese or the cheese will stick to the foil).
• Bake for about 1 hour.

KITTENCAL'S RED ENCHILADA OR TACO SAUCE

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.

CHICKEN ENCHILADA STACKS

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.

ENCHILADA STACK CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Brown the hamburger, drain off fat. Add the onion, minced garlic, salsa and tomatoes. I can my own tomatoes but you can really use any tomato you want as long as you can kind of mash it up. Sprinkle and mix in the enchilada sauce mix. Let this simmer for 20 minutes for until this thickens up a bit. Season to taste.
• Spray with non stick cooking spray an 11 x 7 (if you want thick layers) or a 9X13 (if you want thinner layers - more tortillas). Cut the tortillas up to cover the bottom of the baking dish. Layer the meat mixture, layer of cheese and then a layer of tortillas, meat, layer tortillas and then top with cheese to cover up the tortillas.
• Cover with aluminum foil and bake for 30 minutes. Remove foil and cook for another 10 min or until cheese melts and browns up just a bit.
• Cut and serve with sour cream, diced tomatoes and lettuce.

STACKED ENCHILADAS FOR BEGINNERS

Steps:

• Heat enchilada sauce or chili thoroughly in a saucepan.
• Place a spoonful of sauce on your heat-proof plate. Dip tortilla in sauce and lay flat on the sauce.
• Ladle 1-2 tablespoons of sauce over the tortillas and sprinkle with cheese and chopped onion.
• Repeat this process to form a stack of three for each serving.
• Bake in 375° oven for 10 minutes or until cheese is melted.
• Garnish with lettuce, tomato and green onions.
• Serve with sour cream, salsa and tortilla chips.

STACKED ENCHILADA

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.

CROCK POT ENCHILADA STACK

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.