Cheese Enchilada Stack Food

CHEESE ENCHILADA STACK

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.

STACKED CHEESE ENCHILADAS

Steps:

• Preheat oven to 350°F.
• Combine the cheeses, mix well.
• Heat sauce in a pan big enough to dip the tortillas into.
• In a seperate pan heat oil and lightly fry the tortillas'til soft.
• When first tortilla is done dip it into the heated sauce and place it in an ungreased casserole dish.
• Scatter 2-3 Tablespoons of the cheese mixture on it.
• Add 3 Tablespoons of Onions and 3-4 Tablespoons of the heated sauce.
• Repeat with remaining tortillas, cheese, onions and sauce.
• Pour remaining sauce over the stack and top with remaining cheese.
• Bake 20-25 minutes until hot thorough out.
• Cut into wedges to serve.

ENCHILADA STACK

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.

CHICKEN-AND-CHEESE ENCHILADAS

Steps:

• Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
• Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
• Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.

CHEESE ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F.
• Heat a cast-iron skillet over medium-high heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool.
• Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl.
• Using tongs, char the tortillas one at a time over a gas flame for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture.
• Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately.
• 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 cubes and some salt and pepper and cook for 2 minutes. Add the flour and cook for another minute. Add the stock and stir to combine. Add the tomato sauce and 3 cups water and bring to a boil. Lower the heat to a simmer and cook until reduced by one-third, about 20 minutes.
• Let the mixture cool slightly, then transfer to a blender and puree until smooth.
• The sauce will keep in the refrigerator for up to a week and can also be frozen.

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.

CHEESE STACKS

Steps:

• Spread cheddar cheese slices with about 2 teaspoons tomato-basil spreadable cheese. Top with provolone cheese slices; spread with about 2 teaspoons garlic-herb spreadable cheese. Top with swiss cheese; spread with scant 2 teaspoons of dill dip. Top each stack with colby-jack cheese.
• Cover and chill at least 1 hour. Carefully cut each stack on cracker or place a toothpick in each piece, if desired.

CHEESY ENCHILADA STACK

Steps:

• Cook ground beef in skillet until browned. Pour off fat. Add 1/2 cup enchilada sauce. Spray baking sheet with cooking spray.
• Place 1 tortilla on baking sheet. Top with 1/3 of beef mixture and 1/4 cup cheese. Top with 1 tortilla, 1/2 of refried beans, 1/2 cup enchilada sauce, 1 can chiles and 1/4 cup cheese. Repeat layers. Top with 1 tortilla, remaining beef mixture and 1/4 cup cheese. Top with remaining tortilla. Cover with foil.
• Bake at 400 degrees F for 40 minutes or until hot. Uncover. Top with remaining enchilada sauce, cheese and onions. Bake 5 minutes. Cut into wedges.

CHEESE ENCHILADAS

Steps:

• Enchilada Sauce:.
• Put shortening and flour in pan; add tomato sauce and water. Mix and cook until thickened. Add other sauce ingredients. Cheese is not a sauce ingredient. The computer just lumps all the ingredients together. Cook, the longer the better.
• Homemade Tortillas:.
• In a medium bowl, combine flour, baking powder and salt.
• Stir in water and oil. (This can be done in a mixer and turns out very well.) Turn dough onto counter and knead for 2-3 minutes until it is smooth and has no lumps.
• Return dough to bowl, cover with damp cloth or wet paper towel and let sit for 15 minutes. Remove from bowl and divide into 10 pieces. Leave pieces on counter and cover again with a damp cloth for about 10 minutes. Roll out each piece of dough into an 8 inch round. Cook torillas on griddle. Makes 10.
• *These tortillas come out thicker than the store bought variety. Just add more water and roll them out thinner to make them more like store bought ones.
• Put some sauce in bottom of 9x13 pan.
• Spread some sauce peanut butter style on each tortilla.
• Place about 2 TBSP cheese on each tortilla. Roll up.
• Place seam side down in pan.
• Pour remaining sauce over enchiladas; sprinkle with remaining cheese. Bake uncovered at 350 degrees until cheese melts and enchiladas are hot, about 20 minutes.
• Serve with olives, lettuce and sour cream if desired.

CHICKEN ENCHILADA STACKS

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.

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.

CHEESE STACK

Steps:

• In a large bowl, combine cottage cheese, 1 1/2 c sour cream, 2 c mozzarella cheese, parmesan cheese, and green chilies.
• Grease bottom and sides of a deep-dish pie plate or small round baking dish.
• Place one tortilla in pie plate and cover with 1/3 of cheese mixture.
• Repeat the layers, ending with a tortilla.
• Bake at 350 degrees 20-30 minutes, or until cheeses melt and begin to bubble out from between the tortillas.
• Remove from oven and garnish the top with olives, scallions, and tomatoes.
• Cut into wedges and serve with remaining sour cream.