West Texas Stacked Enchiladas Recipes

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.

STACKED ENCHILADAS - WEST TEXAS STYLE

Steps:

• Preheat your oven to 350 degrees with the rack in the middle position. Spray your cookie sheet with oil.
• Preheat a cast iron pan over medium-high. Add vegetable oil, then fry the corn tortillas on each side until starting to crisp. Set aside.
• Add the diced onions to the pan and cook, stirring occasionally until translucent. Add the ground beef, chili powder, Mexican oregano, salt, and pepper, and cook until the beef is starting to brown, but pink in some spots. Add the green chiles and garlic, and cook an additional minute.
• Coat two tortillas with enchilada sauce, then place one on each side of the pan, leaving space between them, Add a scoop of the beef mixture to each, top with cheese, then another enchilada sauce dipped tortilla. Keep building layers until you've used all of the tortillas up. Top with any remaining meat mixture you have, ladle enough enchilada sauce to cover, then top with the remaining cheese.
• Place your enchiladas in the oven for 15 minutes, or until the cheese is bubbling.
• While the enchiladas are baking, add a couple of tablespoons of butter and a couple of tablespoons of vegetable oil to a frying pan, and preheat over medium heat. Carefully add a couple of eggs, without breaking the yolks. When the whites of the eggs start turning opaque, cover with a lid and cook until the whites are fully set, but the yolks are runny.
• Remove the enchiladas from the oven and carefully slide a thin spatula under each stack to transfer to a plate (a thin metal spatula is very helpful here). Place fried eggs on top, then whichever garnishes you choose.

TEX-MEX ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix the chili and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers.
• Heat the vegetable oil and chili powder together in a small skillet over medium heat. Gently lay a tortilla in the hot oil and cook until the tortilla starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup Cheddar cheese and 1 tablespoon chopped onion down the center of the tortilla; roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of a 9x13-inch baking dish. Repeat this process until all the tortillas are used.
• Sprinkle about 2/3 of the remaining Cheddar cheese over the rolled enchiladas. Pour the warm chili mixture evenly over the enchiladas. Scatter the remaining Cheddar cheese over the layer of the chili mixture.
• Bake in the preheated oven until the top is bubbling, 20 to 25 minutes.

WEST TEXAS STACKED ENCHILADAS

Steps:

• 1. In a dry skillet heated on high, toast the ancho chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover chiles. Leave the heat on until water begins to boil and then turn off the heat and let the chiles soak until soft, about 30 minutes. Once hydrated, discard the soaking water and rinse the chiles.
• 2. Put ancho chiles, chipotle chiles, garlic, half of the diced onions, cumin, oregano, allspice, and chicken broth in a blender and puree. It should be thick and smooth.
• 3. In a pot, heat 1 tablespoon of lard or oil on low heat and then whisk in the flour. Pour in the sauce, and simmer for 15 minutes, stirring occasionally. Add salt and black pepper to taste, and adjust other seasonings as needed.
• 4. Preheat the oven to 350 degrees and lightly grease a large baking dish.
• 5. In a skillet, heat on medium 1 tablespoon of lard or oil. Cook each tortilla for about 30 seconds on each side (or until soft). Keep warm in a towel or a warmer.
• 6. To assemble the enchiladas, take a tortilla and place it in the baking dish. Drizzle 1/4 cup of the sauce on each tortilla and then add 1/4 cup of the grated cheeses, mixed, and 1 teaspoon of onions. Add another tortilla, and add same amount of sauce, cheese, and onions. Add a third tortilla, and again top with sauce, cheese, and onions. Repeat until you have four stacks.
• 7. Bake enchiladas in the oven for 15 minutes or until cheese is melted and bubbling. While enchiladas are cooking, heat the remaining tablespoon of lard or oil in the cast-iron skillet and then fry the eggs two at a time (or however many will fit). To serve, place an enchilada stack on a plate and top with a fried egg.

TRADITIONAL NEW MEXICO RED CHILE CHEESE "STACKED" ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F. Each serving will contain 3 corn tortillas. Take the tortilla and dip it in hot oil or dip it in the red chile sauce and put on plate. Top this with cheese and onion and more sauce and put another dipped tortilla on top and repeat this 2 times. Heat in the oven or under the broiler until cheese melts and top with a fried egg. Garnish the plate with the lettuce and tomato. You can serve this with fried potatoes or pinto beans.
• To make a casserole, you can layer the above in a baking dish with the final layer on top being cheese, do not put eggs on the casserole. Bake for about 20 minutes, until all is warm and melted. Garnish with lettuce and tomato. Can also serve with sour cream, chopped olives and guacamole.
• Remove the stems and seeds of the chile pods. Soak the pods in water or simmer on stove for about 10 minutes. Place chile and garlic in a blender with 1/4 cup water and puree until smooth. (Use 6 to 8 pods of chile and 2 cloves of garlic at a time, which will make the puree smoother and easier to work with.) Add more water as needed to get a medium consistency. In a sauce pan, add pureed chile with Mexican Oregano and salt to taste. Bring to a slow boil, and then simmer for 20 minutes. Pork can be browned and added to sauce while simmering.

TEXAS ENCHILADAS

Steps:

• In a skillet, cook ground beef and onion until the meat is browned and onion is tender; drain. Stir in chili powder, salt, pepper and 1-1/2 cups cheese. , Soften tortillas according to package directions. Spoon about 1/4 cup meat mixture onto each tortilla. Roll up and place, seam side down, in a greased 13x9-in. baking dish; set aside. , For sauce, melt butter in a small saucepan. Stir in flour; cook until bubbly. Add remaining sauce ingredients. Cook, stirring constantly, until the mixture thickens. Pour over tortillas. Sprinkle with remaining cheese. , Bake at 350° for 30 minutes or until heated through and bubbly.

STACKED ENCHILADAS

Steps:

• In a small frying pan, brown then drain the ground beef.
• In a small sauce pot, heat enchilada sauce.
• In another sauce pot, combine the black beans and corn. Cover and heat.
• I like to warm the tortillas in the microwave then put them in one of those handy plastic tortilla warmers. It's just better when they're warm and soft. (If you really want to go all out, try making your own tortillas with masa mix. You just add water and they taste sooooo much better!).
• Now just make an assembly line. I usually have the two sauce pans on the front burners and the rest on paper plates to the side. Pile on in this order: tortilla, meat, bean/corn combo, sauce, cheese. Repeat so you have two layers. Yummy and quick!
• Some other good toppings include sour cream, guacamole and olives.