Enchilada Torte Food

ENCHILADA TORTE

Steps:

• In a skillet, brown ground beef until no longer pink; drain fat., Meanwhile, place one tortilla in a 12-in. round casserole or on a large baking sheet or pizza pan. Layer half each of taco sauce, beef, onion and cheddar cheese on the tortilla. , Top with second tortilla and press gently; layer half of the refried beans, olives and chilies. , Top with third tortilla and layer half each of the sour cream, green pepper and Monterey Jack cheese. , Top with fourth tortilla and top with remaining taco sauce, beef, onion and cheddar cheese. , On the fifth tortilla, layer remaining beans, olives and chilies., On the sixth tortilla, layer remaining sour cream, green pepper and Monterey Jack cheese. , Top with last tortilla; spread with enchilada sauce. , Bake at 350° for 1 hour. Let stand a few minutes before cutting into wedges. Sprinkle with additional Monterey Jack and cheddar cheeses if desired.

ENCHILADA TORTE RECIPE - (4.3/5)

Steps:

• * In a skillet, brown ground beef until no longer pink; drain fat. Meanwhile, place one tortilla in a 12-in. round casserole or on a large baking sheet or pizza pan. Layer half each of taco sauce, beef, onion and cheddar cheese on the tortilla. Top with second tortilla and press gently; layer half of the refried beans, olives and chilies. Top with third tortilla and layer half each of the sour cream, green pepper and Monterey Jack cheese. Top with fourth tortilla and top with remaining taco sauce, beef, onion and cheddar cheese. On the fifth tortilla, layer remaining beans, olives and chilies. On the sixth tortilla, layer remaining sour cream, green pepper and Monterey Jack cheese. Top with last tortilla; spread with enchilada sauce. Bake at 350° for 1 hour. Let stand a few minutes before cutting into wedges. Sprinkle with additional Monterey Jack and cheddar cheeses if desired. Yield: 10-12 servings.

EASY ENCHILADA SAUCE

Steps:

• In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

ENCHILADA TORTE

Steps:

• 1. Prepare Colorado Sauce: saute onion and celery in butter in med saucepan until veggies soften, about 3 min. Add pepper and garlic, saute 5 more min.
• 2. Pour in tomato sauce, plum tomatoes, water, enchilada sauce, Worcestershire, salt and pepper. Simmer 10 min. Stir in mushrooms, keep warm.
• 3. Combine cheeses on wax paper. Reserve.
• 4. Preheat oven to 400 degrees.
• 5. Heat oil in large skillet over med-high heat. Using separate tongs, dip tortillas, 2 at a time, into oil, turning once; keep in oil long enough to soften, about 30 seconds. Drain on paper toweling.
• 6. Arrange a tortilla on each of 6 oven proof plates. Spoon 1/3 c Spicy Ground Beef on each. Sprinkle each with 1 T cheese mixture. Pour 1/4 c Colorado Sauce over. Repeat another layer of tortilla, beef, cheese, sauce. Top each with a third tortilla. Pour Colorado Sauce over each torte, cover completely. Sprinkle each evenly with 1/3 c cheese. Place plated on 2 baking sheets.
• 7. Bake in preheated oven 5 min or until cheese melts and sauce bubbles.
• 8. Remove from oven. Garnish with shredded lettuce and diced tomatoes.

ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground beef mixture with garlic salt and set aside.
• In a skillet, fry the tortillas in vegetable oil. Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese.
• Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.

CHEESY ENCHILADA TORTE

Steps:

• Cook the beef in a 10-inch skillet over medium heat until it's well browned, stirring often to separate meat. Pour off any fat.
• Stir the picante sauce and chili powder in the skillet.
• Layer4 tortillas in a 2-quart microwave-safe shallow baking dish. Top with half of the meat mixture and half of the soup. Repeat the layers. Top with the cheese. Cover the dish.
• Microwave at 70% power for 8 minutes or it's until hot and bubbling. Serve with sour cream, if desired.

ENCHILADA SAUCE

Steps:

• Heat the oil in a large saucepan over medium heat.
• Add the garlic and saute for 1 to 2 minutes.
• Add onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
• Mix together and then stir in the water.
• Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
• Use in place of canned enchilada sauce.