NEW MEXICO-STYLE STACKED ENCHILADAS
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
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 LASAGNA
Let typical Italian lasagna take a siesta, while this enchilada casserole turns a weekday dinner into a fiesta! Using convenient no-boil noodles adds to the ease of preparation.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in 1 can of enchilada sauce, the cumin and salt; set aside. In small bowl, mix egg, cottage cheese and chiles; set aside.
- Using remaining can of enchilada sauce, ladle 1/3 cup of the sauce into baking dish. Top with 4 noodles, half of the beef mixture (about 1 3/4 cups), half of the cottage cheese mixture (about 1 cup) and 1 cup of the shredded cheese. Repeat layers. Top with remaining 4 noodles. Pour remaining enchilada sauce over noodles. Spoon tomatoes over sauce.
- Cover; bake 45 minutes. Uncover; sprinkle with remaining 2 cups shredded cheese. Bake 10 to 15 minutes longer or until edges are bubbly. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 570, Carbohydrate 36 g, Cholesterol 145 mg, Fat 1, Fiber 2 g, Protein 38 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 6 g, TransFat 1 g
ENCHILADA LASAGNA
I adapted this recipe from one I got from a television program. The refried beans were a last-minute inspiration when company was coming and I didn't have enough ground beef thawed out! They add extra goodness to this hearty cheesy dish.-Diane McCann, Sterling, Colorado
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a skillet, cook ground beef, onion and garlic until the meat is browned and onion is tender; drain. Stir in tomato soup, picante sauce or salsa and refried beans. Heat thoroughly., Arrange five tortillas in a 12x8x2-in. baking dish, tearing tortillas as needed to cover the bottom. Layer with half of the meat mixture and half of the cheese. Repeat layers using remaining tortillas, meat mixture and cheese. , Bake at 350° for 30 minutes or until heated through. Let stand a few minutes before serving.
Nutrition Facts : Calories 469 calories, Fat 25g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 976mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.
ENCHILADA LASAGNA
Perfect for dinner or potlucks.
Provided by jo&dre'smama
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h50m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in ground turkey; cook until no longer pink, about 5 minutes. Drain excess grease.
- Stir enchilada sauce and diced tomatoes into the pot. Simmer until flavors combine, about 20 minutes. Remove from heat.
- Preheat oven to 375 degrees F (190 degrees C).
- Mix cottage cheese, egg, and cumin together in a small bowl.
- Spread 1/3 of the turkey sauce in the bottom of an 8-inch baking dish. Cover with 1/2 of the corn tortillas. Spread 1/2 of the cottage cheese mixture on top. Sprinkle 1/3 of the Mexican cheese on top. Repeat layers once more, ending with remaining turkey sauce and Mexican cheese.
- Spray a large piece of aluminum foil with cooking spray; cover baking dish with aluminum foil.
- Bake in the preheated oven until bubbly, about 30 minutes. Remove aluminum foil and continue baking until top is browned, about 15 minutes. Cool for 15 minutes before serving. Garnish with green onion.
Nutrition Facts : Calories 428.3 calories, Carbohydrate 22.1 g, Cholesterol 120 mg, Fat 24.1 g, Fiber 3.1 g, Protein 31 g, SaturatedFat 11.6 g, Sodium 929.9 mg, Sugar 3.9 g
FAVORITE MEXICAN LASAGNA
Tortillas replace lasagna noodles in this beefy casserole with a south-of-the-border twist. With salsa, enchilada sauce, chilies, cheese and refried beans, it's a fiesta of flavors. -Tina Newhauser, Peterborough, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through. , Spread 1 cup meat mixture in a greased 13x9-in. baking dish. Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture., Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips. , Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired.
Nutrition Facts : Calories 448 calories, Fat 19g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 1240mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 8g fiber), Protein 22g protein.
MEXICAN LASAGNA
Mexican Lasagna! Also known as Taco Lasagna or Mexican Casserole, this dish is layered with corn tortillas, ground beef, green chiles, beans, salsa, and cheese. A huge hit with a crowd! Perfect for potlucks.
Provided by Elise Bauer
Categories Dinner Casserole Casserole Enchiladas TexMex
Time 1h30m
Yield 8
Number Of Ingredients 22
Steps:
- Preheat oven: Preheat oven to 350°F and lightly oil a 9x13-inch glass or ceramic baking dish.
- Cool and serve: Let the casserole stand for 10-15 minutes before serving. Serve with sour cream, chopped avocado, chopped cilantro, and thinly sliced iceberg lettuce on which has been sprinkled vinegar and salt.
Nutrition Facts : Calories 672 kcal, Carbohydrate 34 g, Cholesterol 116 mg, Fiber 8 g, Protein 39 g, SaturatedFat 17 g, Sodium 1128 mg, Sugar 5 g, Fat 43 g, ServingSize Serves 8, UnsaturatedFat 0 g
STACKED BEEF ENCHILADAS (AKA MEXICAN LASAGNA)
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
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
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 :
MEXICAN LASAGNA LITE
This is a lower-fat version of a popular Tex-Mex style casserole. You can increase or decrease the number of tortillas used in order to fit your tray. I'm obviously using low- and no-fat ingredients which can be substituted successfully with full fat versions with great results. If needed, this can all be prepared ahead of time and refrigerated to store. Hope you enjoy!
Provided by Katherine Howley
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Brown ground turkey in a skillet over medium heat, breaking it up into crumbles as it cooks, about 10 minutes. Stir in taco seasoning mix and water, bring the mixture to a boil, and reduce heat to low. Simmer turkey mixture until thickened, about 5 minutes. Stir in chopped green chilies and remove from heat.
- Spread a scant 2/3 cup enchilada sauce evenly over the bottom of an 8x10-inch baking dish; top sauce with 4 tortillas, overlapping if necessary. Spread tortillas with half the sour cream, half the refried beans, half the turkey mixture, and 1/3 the cheese blend. Top with another 2/3 cup enchilada sauce and 4 more tortillas. Firmly press down on tortillas to compact the layers beneath.
- Repeat layers, spreading remaining sour cream, refried beans, turkey mixture, 1/3 the cheese blend and 2/3 cup enchilada sauce onto tortillas. Top with remaining 4 tortillas; press down as before. Finish layering casserole with remaining 2/3 cup enchilada sauce and remaining 1/3 the cheese blend.
- Bake casserole uncovered in the preheated oven until the cheese topping is melted and bubbling and casserole is hot, about 20 minutes.
Nutrition Facts : Calories 467.9 calories, Carbohydrate 50.4 g, Cholesterol 79.8 mg, Fat 11.9 g, Fiber 8.2 g, Protein 40 g, SaturatedFat 4.7 g, Sodium 1751.1 mg, Sugar 6.7 g
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