Sonoran Enchilada Pancake Recipes
ENCHILADA SKILLET
There is no filling and rolling needed to make this deconstructed enchilada dish. Instead, the tortillas are folded into the chicken and vegetable sauce, which has an additional shortcut: a can of enchilada sauce.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 450 degrees F.
- Melt the butter in a cast-iron skillet over medium-high heat. Add the onion, tomatoes and garlic. Season with the chili powder, cumin and salt and cook for 2 to 3 minutes. Add the beans, enchilada sauce and chicken, then stir to combine. Gently fold in the quartered tortillas and top with the cheese.
- Bake until the cheese has melted, 15 to 18 minutes.
- Remove from the oven and garnish with the sour cream, cilantro, olives and avocado. Serve with the lime wedges on the side.
ENCHILADA STACK CASSEROLE
I came up with this when I was pressed for time but had promised Enchiladas for dinner - I may never make traditional enchiladas again. This is faster and easier and in my opinion just tastes better.
Provided by Ceezie
Categories Onions
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
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- Grate the cheese, dice the onions into small dice, shred the lettuce into thin portions, slice the olives, and slice the green onions- set aside.
- Mix the masa harina, salt, baking powder, and 3/4 cup grated cheese. Whip the egg. Add the whipped egg and water to the dry ingredients. (Don't add all the water at once- add in small additions) Mix the masa with a spoon or mix with your hands - like a pasta dough. Be careful not to knead too much. Knead until the masa is mixed, firm and slightly moist. Add water if the mixture is too dry or add a little more dry masa if the mixture is too wet. My mother mixed her masa with her hands.
- Separate masa dough into small 3/4 inch rounds. You may be able to make 12 round balls of dough. Using two sheets of waxed paper, place one round masa dough between the two sheets. Flatten the masa ball dough with the bottom of a small saucer plate. Flatten the dough ball to approximately 1/4 inch with a 4 to 5 inch diameter.
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