Best Enchilada Stack Up Casserole Recipes

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STACKED BEEF ENCHILADAS (AKA MEXICAN LASAGNA)



Stacked Beef Enchiladas (AKA Mexican Lasagna) image

With layers of corn tortillas, spicy ground beef, salsa and cheese, this stacked beef enchilada casserole is a family-pleaser.

Provided by Jennifer Segal

Categories     Dinner

Time 1h5m

Yield 8

Number Of Ingredients 16

1½ pounds 90% lean ground beef
½ teaspoon baking soda
2 tablespoons vegetable oil
1½ teaspoons chipotle chili powder (see note)
2½ teaspoons ground cumin
¾ teaspoon salt
4 large vine-ripened tomatoes (about 1.3 lb), quartered
2 medium yellow onions, cut into ½-inch wedges
¼ cup vegetable oil
6 cloves garlic, peeled
2 teaspoons salt
1 teaspoon ground cumin
⅛ teaspoon cayenne pepper
¼ cup cilantro leaves
10 (8-in) yellow corn tortillas, cut into quarters (I use Mission brand)
4 cups (12 oz) shredded Mexican blend cheese

Steps:

  • In a large bowl, combine the ground beef and the baking soda. Mix with your hands until evenly combined. Let sit on the counter for 20 to 30 minutes.
  • While the beef sits, prepare the sauce. Set an oven rack about 5 inches beneath the heating element and preheat the broiler. Line a rimmed baking sheet with aluminum foil.
  • Toss the tomatoes, onions, and garlic with the vegetable oil directly on the prepared baking sheet. Broil until softened and charred, 12 to15 minutes (if the vegetables are browning too quickly, give them a quick stir with a rubber spatula). Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, and cayenne pepper and pulse until just slightly chunky. Add the cilantro and pulse until the cilantro is chopped. Set the sauce aside.
  • Heat the oil in a large skillet over high heat. Add the beef and cook, stirring frequently and breaking into pieces, until just slightly pink, about 2 minutes. Add the chili powder, cumin, and salt and cook, stirring occasionally, for 4 to 5 minutes more, or until cooked through.
  • To assemble: Preheat oven to 350°F and move the oven rack to the center position. Lightly oil a 9x13-in glass or ceramic baking dish.
  • Set aside 1 cup of the sauce for the top of the casserole. (You want to ensure that you have enough to cover the top layer of tortillas, otherwise they won't cook through.)
  • Line the bottom of the prepared baking dish with a layer of tortillas, overlapping them slightly. Spoon half of the beef (and any juices) over the tortillas. Top with half of the sauce and ⅓ of the cheese. Repeat with another layer of tortillas, the remaining beef, remaining sauce, and ⅓ of the cheese. Top with the remaining tortillas. Spread the reserved sauce over the tortillas and cover completely. Sprinkle the remaining cheese evenly over top. Bake, uncovered, for 30 to 35 minutes, or until the casserole is heated through and the cheese is completely melted.
  • Note: Chipotle chili powder is smoky and hot and makes this dish a little spicy. For a milder dish, replace the chipotle chili powder with ancho chili powder, which isn't as hot.
  • MAKE-AHEAD/FREEZER-FRIENDLY INSTRUCTIONS: The casserole can be prepared ahead of time, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months before baking (if frozen, defrost in the refrigerator before cooking). It can also be fully baked, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months. To reheat: defrost if necessary and heat the covered casserole in a 350°F oven for about 30 minutes, or until hot. If you'd rather reheat individual servings, small portions can be zapped in the microwave for 1 to 2 minutes.

Nutrition Facts : Calories 491, Fat 32 g, Carbohydrate 21 g, Protein 30 g, SaturatedFat 11 g, Sugar 4 g, Fiber 3 g, Sodium 608 mg, Cholesterol 96 mg

STACKED ENCHILADA



Stacked Enchilada 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

Time 40m

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 :

NEW MEXICO-STYLE STACKED ENCHILADAS



New Mexico-Style Stacked Enchiladas image

Enchiladas just got an authentic and tasty upgrade. Instead of the classic enchilada roll, the New Mexico-Style Enchiladas are stacked together with a mixture of melted cheese and enchilada sauce in between each layer, stacking up to a mighty 4 layer dish. As Test Kitchen pro Ivy Odom puts it, "It's the New Mexican version of lasagna." As if these ooey-gooey enchiladas couldn't get any better, the stacks are topped with an over-easy egg and tasty garnishes like cilantro, lettuce, tomato, and onion. These stacks are made individually, making it easy to personalize and customize with your favorite toppings. Serve this hearty and fiesta friendly dish alongside some fresh salsa and chips. If you're looking for a fresh new Mexican cuisine, try your hand at these savory and flavorful enchiladas. One bite and you'll be convinced to add this recipe to your weeknight meal rotation.

Provided by Southern Living Editors

Time 25m

Yield Serves 4 (serving size: 1 enchilada stack)

Number Of Ingredients 10

2 (8-oz.) pkgs.s red chile enchilada sauce, such as Frontera
1/3 cup canola oil
8 (6-inch) corn tortillas
2 cups shredded Mexican blend cheese
4 large eggs
3/4 teaspoon kosher salt
1/4 cup chopped fresh cilantro, from 1 bunch
1/2 cup chopped fresh tomatoes, from 1 medium
1/2 cup chopped fresh sweet onion, from 1 small
1 cup thinly sliced romaine heart, from 1 heart

Steps:

  • Preheat oven to 300°F. Place enchilada sauce in a small saucepan and cook over medium, stirring occasionally, until hot, about 5 minutes. Reduce heat to low and simmer to keep warm.
  • Meanwhile, heat oil in a medium nonstick or cast-iron skillet over medium-high. Cook tortillas, one at a time, until just starting to change color, but are still limp and pliable, about 30 seconds per side. Transfer to a paper towel-lined plate to drain excess oil. Pour all but 2 tablespoons oil from skillet to a heat-proof bowl; discard when cool. Reserve 2 tablespoons oil in skillet off heat.
  • Dip one tortilla in warm enchilada sauce, so that sauce lightly coats both sides. Place tortilla on an oven-safe plate or baking sheet. Spoon about 2 tablespoons sauce over tortilla, then sprinkle with about 3 tablespoons cheese. Dip a second tortilla in warm enchilada sauce, so that sauce lightly coats both sides. Layer tortilla on top of first tortilla on plate or baking sheet. Spoon another 2 tablespoons sauce over tortilla, then sprinkle with another 3 tablespoons cheese. Repeat process with remaining tortillas, sauce, and cheese so that you have 4 total enchilada stacks. Bake in preheated oven until cheese is melted, about 7 to 9 minutes.
  • While enchiladas are baking, heat reserved 2 tablespoons oil in skillet over medium. Add 2 eggs to oil in skillet; season with half of salt. Cook eggs until desired degree of doneness, about 2 to 3 minutes per side for over-easy. Transfer to a plate once cooked; set aside. Repeat with remaining eggs and salt.
  • When cheese is melted, remove enchiladas from oven. Top each stack with one egg and garnish evenly with cilantro, tomato, onion, and lettuce.

ENCHILADA STACK



Enchilada Stack image

"I tried this fast flavorful casserole when I bought my first microwave 15 years ago," recalls Doreen Adams of Sacramento, California. "With a tossed salad and French bread, it's a hearty meal my family has enjoyed often."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 pound ground beef
1/4 cup chopped onion
1 garlic clove, minced
1 can (8 ounces) tomato sauce
1/4 cup water
1 to 2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 corn tortillas (6 inches)
2 cups shredded cheddar cheese

Steps:

  • In an ungreased 2-qt. microwave-safe dish, combine the beef, onion and garlic. Cover and cook on high for 3-4 minutes or until meat is no longer pink, stirring once; drain. Stir in tomato sauce, water, chili powder, salt and pepper. Cover and cook on high for 6 minutes, stirring once. , In an ungreased 1-1/2-qt. round dish, layer one tortilla, 1/2 cup meat sauce and 1/2 cup cheese. Repeat layers three times. Heat, uncovered, on high for 45 seconds or until the cheese is melted.

Nutrition Facts : Calories 501 calories, Fat 31g fat (18g saturated fat), Cholesterol 135mg cholesterol, Sodium 998mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein.

ENCHILADA STACK CASSEROLE



Enchilada Stack Casserole image

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

1 lb hamburger (can use 1 1/2 lb if you want more meat)
1 onion, diced
2 garlic cloves, minced
1 5/8 ounces dry dry enchilada mix (Lawry's)
1 cup salsa
1 cup tomatoes, stewed
1 pint tomatoes, stewed
longhorn cheese, to taste
3 -5 flour tortillas
salt
pepper

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.

ROAST CHICKEN ENCHILADA SUIZAS STACKED CASSEROLE



Roast Chicken Enchilada Suizas Stacked Casserole image

Provided by Rachael Ray : Food Network

Time 1h50m

Yield 4 servings

Number Of Ingredients 18

4 medium poblano peppers
2 tablespoons extra-virgin olive oil
1 jalapeno, chopped
2 medium onions, chopped
4 cloves garlic, finely chopped
12 medium-large tomatillos, peeled, rinsed and quartered
2 small handfuls cilantro leaves
1 teaspoon ground cumin, 1/3 palmful
2 teaspoons honey
1 quart chicken stock-in-a-box
Salt and freshly ground black pepper
1 lime, juiced
2 pounds cooked chicken, meat pulled or shredded
12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet
1 cup Mexican crema, creme fraiche or sour cream
1 1/2 cups shredded Swiss cheese (from about 1/2 pound piece)
1 1/2 cups shredded Monterey Jack cheese (from about 1/2 pound piece)
Raw red onion rings, for garnish

Steps:

  • Heat the broiler to high. Arrange the poblanos on a sheet pan, put them under the hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Peppers can also be easily charred over and open stovetop flame if you have gas burners. Put the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to sit until cool enough to handle. Peel and seed the peppers.
  • Heat the extra-virgin olive oil, 2 turns of the pan, in a skillet over medium-high heat. Add the jalapeno, onions, and garlic and cook until the onions soften, about 5 minutes. Put the tomatillos and a small handful of cilantro in a food processor. Coarsely chop the poblanos and add them to the processor. Process until almost a smooth sauce forms, about 1 minute. Pour the sauce into the skillet and stir to combine. Stir in the cumin, honey and stock, and season with salt and pepper, to taste. Reduce the heat and simmer about 20 minutes, then add the lime juice and turn off the heat.
  • Pour a thin layer of sauce into the bottom of a medium casserole. Layer in 3 flour tortillas or 4 corn tortillas then top with some shredded chicken, dot with some sauce and small spoonfuls of Mexican crema, creme fraiche or sour cream and sprinkle with a little Swiss and Jack cheeses. Repeat twice more. Cool and chill for a make-ahead meal.
  • Preheat the oven to 375 degrees F. Put the casserole on a baking sheet and bake until heated through and bubbly on top, about 40 to 50 minutes. The baking sheet will catch any drips of sauce or cheese. Garnish the stacked enchilada casserole with raw red onion rings and serve.

CHEESE ENCHILADA STACK



Cheese Enchilada Stack image

Make and share this Cheese Enchilada Stack recipe from Food.com.

Provided by roaringthunderbabe

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

12 corn tortillas, cut into quarters
12 ounces sharp cheddar cheese, grated
1 (15 ounce) can enchilada sauce
1 bunch green onion
1 (4 ounce) can green chilies

Steps:

  • Preheat oven to 400 degrees.
  • Spray square 8x8 baking pan with pam (the garlic one is good).
  • Line pan with layer of corn tortillas.
  • Top with 1/3 sauce, cheese, chilis, and onions.
  • Top with second layer of tortillas.
  • Top with second layer of 1/3 sauce, cheese, chilis, and onions.
  • Top with final layer of tortillas.
  • End with final layer of 1/3 sauce, cheese, chilis, and onions.
  • Bake until bubbly (approximately 10-15 min.).
  • You can use green sauce and 2 cups cubed chicken.
  • Or black beans.
  • Or ground beef seasoned with taco mix.

Nutrition Facts : Calories 563.9, Fat 30.4, SaturatedFat 18.3, Cholesterol 89.5, Sodium 1490, Carbohydrate 47, Fiber 7.5, Sugar 10.3, Protein 28.2

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