GARLIC-ONION TORTILLA STACK
Provided by Guy Fieri
Categories side-dish
Time 16h50m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Add the garlic to a skillet over low heat with a little olive oil and cook until the garlic just squishes.
- Meanwhile, in a large skillet over medium heat, heat the canola oil. Add the onions and cook until lightly browned but not overly dark, about 5 minutes, stirring regularly. Add the butter and sugar and cook until the onions have thoroughly browned, 20 to 25 minutes.
- Add the roasted garlic, Parmesan, mayonnaise, cilantro and salt and pepper to taste and stir to combine. Remove from the heat, transfer to a medium bowl and set aside to cool. Cover and refrigerate for at least 4 hours.
- Reserve one-third of the mixture in the refrigerator to use to make the dipping sauce. Evenly spread the remaining mixture on the top of 11 of the tortillas. Stack the tortillas on top of one another and top with the remaining tortilla. Wrap the tortilla stack in plastic wrap and refrigerate for 12 to 24 hours to set up.
- Preheat a grill to medium. Cut the stack into 16 wedges. Using tongs, grill each wedge on the cut sides until it's warmed and grill marks appear.
- Mix the reserved onion mixture with the balsamic vinegar to make a dipping sauce; season to taste. Serve the wedges with the dipping sauce.
CHICKEN TORTILLA CASSEROLE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h30m
Yield 12 to 16 servings
Number Of Ingredients 32
Steps:
- Cook the rice according to the package directions. Set aside.
- Preheat the oven to 375 degrees F.
- In a large skillet over medium-high heat, heat 2 tablespoons of the oil and add the tomatoes, garlic and onions. Stir and cook for a minute or 2. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or 2 in order to release the flavors. Transfer the mixture to a bowl and set aside.
- In the same skillet, heat the remaining 2 tablespoons oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and some salt and pepper and cook until the chicken is deep golden brown and done in the middle, 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Allow the sauce to boil until reduced by half, about 2 minutes. Stir in the pinto and kidney beans and set aside.
- To assemble, pour half of the jar of salsa verde (about a cup) in the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Layer half of the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the Enchilada Sauce. Next, add the remaining tortillas in a layer, pour on the rest of the salsa verde and Enchilada Sauce and sprinkle on the rest of the cheese.
- Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until hot and bubbly, 15 to 20 minutes. Allow the casserole to sit for a few minutes before serving up to ensure it holds together. Serve with sour cream and cilantro for topping.
- Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce and 1 1/2 cups water and bring to a boil. Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.
- Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!)
- The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.
TORTILLA-CHICKEN STACK
This Southwest-inspired dish gives you layer upon layer of fantastic flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Grease pie plate, 10x1 1/2 inches.
- Mix chicken, spaghetti sauce, chilies and olives. Place 2 tortillas in pie plate. Top with 3/4 cup of the chicken mixture, 1/4 cup of the cheese and 1 tortilla. Repeat twice with 3/4 cup of the chicken mixture, 1/4 cup of the cheese and 1 tortilla. Top with remaining chicken mixture.
- Cover and bake 30 minutes. Sprinkle with remaining 1/4 cup cheese. Bake uncovered about 15 minutes or until center is hot and cheese is melted.
Nutrition Facts : Calories 435, Carbohydrate 54 g, Cholesterol 50 mg, Fat 1, Fiber 4 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1150 mg
CHICKEN TORTILLA CASSEROLE
Wonderful - and easy, easy, EASY!
Provided by Erin Clifton
Categories World Cuisine Recipes Latin American Mexican
Yield 8
Number Of Ingredients 9
Steps:
- In a bowl, mix soups, milk, salsa, and onion.
- Put 3 to 4 tablespoons of chicken stock in a 9 x 13 inch baking dish. Add a layer of tortilla strips, and then a layer of chicken. Pour soup mixture over chicken and tortillas. Continue to layer in this order until dish is full. Top with cheese. Cover and refrigerate for 24 hours.
- Bake at 300 degrees F (150 degrees C) for 1 to 1 1/2 hours.
Nutrition Facts : Calories 364.6 calories, Carbohydrate 25 g, Cholesterol 66.1 mg, Fat 20.2 g, Fiber 3 g, Protein 21.8 g, SaturatedFat 9 g, Sodium 1082.8 mg, Sugar 4.9 g
EIGHT LAYER TORTILLA STACK
This is one of my all-time favorite meals. It is originally from Cooking Light magazine. It has been requested many times in my family for special occasions. Yum yum yum!
Provided by flower7
Categories Savory Pies
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion, chiles, cilantro, oregano, chili powder & cumin. Saute 5 minutes or until tender. Add tomato juice and cook until thick, about 8 minutes.
- Divide vegetable mixture in half, combining black beans with one half and white beans with the other half. Mix well and set both aside.
- Mix cheeses together and set aside.
- Preheat oven to 325°F.
- Line a 9-inch pie plate with foil, allowing 6 inches of foil to extend over opposite edges of the plate. Repeat with another sheet of foil, crossing over the plate opposite the first piece. Coat foil generously with cooking spray.
- Place 1 tortilla in the bottom of baking dish.
- Spread 1 cup white bean mixture over tortilla; sprinkle with 1/4 cup cheese. Top with tortilla, pressing gently.
- Spread 1 cup black bean mixture over second tortilla; sprinkle with 1/4 cup cheese. Top with tortilla, pressing gently.
- Repeat until all tortillas, filling and cheese is used up, ending with cheese.
- Bring the edges of the foil up to center, folding to seal.
- Bake for 40 minutes; let stand out of oven for 10 minutes before unwrapping. Remove foil packet from pan; unwrap. Cut into wedges and serve with sour cream.
Nutrition Facts : Calories 557.9, Fat 16.2, SaturatedFat 7.4, Cholesterol 28.3, Sodium 700.2, Carbohydrate 77.5, Fiber 14.9, Sugar 5.5, Protein 27.6
STACKED ENCHILADA
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
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 :
CHICKEN ENCHILADA STACKS
Instead of rolling up enchiladas, I prefer to stack them. Dinner can be on the table in under an hour if you use a rotisserie chicken.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 50m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 449.5 calories, Carbohydrate 25.2 g, Cholesterol 101.7 mg, Fat 23.9 g, Fiber 2.3 g, Protein 32.5 g, SaturatedFat 10.9 g, Sodium 1721.8 mg, Sugar 3.9 g
CHICKEN QUESADILLA STACK
Make and share this Chicken Quesadilla Stack recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Lightly coat baking sheet with veggie spray.
- Place one tortilla on baking sheet and spread 1/4 cup refried beans on top.
- Sprinkle with 1/2 cup chicken, 2 1/2 tablespoons chiles, 1 tablespoon cilantro, and 3 tablespoons cheese.
- Repeat layering two times.
- Top with remaining tortilla, pressing down slightly to help hold layers together.
- Cover top tortilla loosely with foil and bake stack until heated through, about 15 minutes.
- Remove foil, sprinkle with remaining cheese, and bake until cheese melts, about 5 minutes longer.
- Meanwhile, combine sour cream and remaining cilantro in a small bowl.
- Cut quesadilla into 6 wedges, but do not separate them.
- Spread cilantro sour cream over top and spoon salsa in centre.
CHUCK WAGON TORTILLA STACK
Piling on loads of hearty flavor at mealtime is easy when I roll out this skillet specialty. I layer the meat mixture with tortillas in a deep skillet and let it simmer a little longer. It's easy to cut and spoon out of the pan. -Bernice Janowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef until meat is no longer pink; drain. Add the garlic, beans, tomatoes, corn, chilies, barbecue sauce, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid is reduced. , Coat a large deep skillet with cooking spray. Place one tortilla in skillet; spread with 1-1/2 cups meat mixture. Sprinkle with 1/3 cup cheese. Repeat layers three times. Cover and cook on low for 15 minutes or until cheese is melted and tortillas are heated through. Cut into wedges. Serve with toppings of your choice.
Nutrition Facts : Calories 539 calories, Fat 23g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 1383mg sodium, Carbohydrate 56g carbohydrate (12g sugars, Fiber 9g fiber), Protein 30g protein.
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