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 :
SUMMER VEGETABLE ENCHILADAS
This recipe is Ree's take on classic Tex-Mex enchiladas. She uses seasonal summer vegetables such as yellow squash, cherry tomatoes and poblano peppers to create a veggie-forward dish perfect for family mealtime.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Toss the cherry tomatoes, oil, chili powder, cumin, garlic, poblano, red onion, squash, 1 teaspoon salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, 7 to 10 minutes.
- Meanwhile, one at a time, hold the tortillas with metal tongs over a stovetop burner set on medium heat to brown slightly, about 30 seconds per side. Set aside.
- Pour one of the cans of enchilada sauce into a 9-by-13-inch baking dish. Pour the other can of enchilada sauce into a bowl.
- To assemble the enchiladas, dip a tortilla into the bowl of enchilada sauce, then lay on a plate. Sprinkle some of the Monterey Jack down the middle, followed by some of the roasted vegetables. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas and most of the Monterey Jack (save a little cheese for topping).
- Pour the remaining enchilada sauce from the bowl over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 15 to 17 minutes. Let sit for 10 minutes before serving, to ensure the enchiladas stay together when serving. Top with cilantro and serve with sour cream.
ROASTED VEGETABLE STACKED ENCHILADAS
Categories Vegetable
Number Of Ingredients 16
Steps:
- 1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F. 2. Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, and cilantro. Stir and season with salt and pepper. 3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan. 4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.
STACKED ENCHILADAS
My husband made a bachelor's version of this when we were dating in college. I've since added some healthier stuff to the mix. It's a favorite with the kids because they can choose what they want in their "stack" and it's a great alternative to eating out since it's so fast. Just dump and heat. Enjoy!
Provided by Heidigal
Categories Meat
Time 8m
Yield 8 stacked enchiladas, 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 599.3, Fat 24, SaturatedFat 11.5, Cholesterol 88.7, Sodium 731.3, Carbohydrate 62.2, Fiber 12.6, Sugar 3.7, Protein 36.9
STACKED ROASTED VEGETABLE ENCHILADAS
This is a very versatile recipe from Perry's Plate. Feel free to switch out the vegetables or cheese for those you like, add some beans or shredded chicken if your family is particularly carnivorous, or even use flour tortillas if you don't have (or like) corn. If you don't like spicy, make sure to use mild salsa since there is a lot of it.
Provided by sofie-a-toast
Categories One Dish Meal
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
- Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.
- Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.
- Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
- Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.
More about "roasted vegetable stacked enchiladas food"
ROASTED VEGETABLE STACKED ENCHILADAS - THE ROASTED ROOT
From theroastedroot.net
5/5 (1)Category Main CourseCuisine MexicanTotal Time 1 hr 20 mins
- Preheat the oven to 375° F and line 2 baking sheets with parchment paper. Place the chopped vegetables in a large mixing bowl and drizzle with olive oil, salt and chili powder. Toss everything together so that the vegetables are coated in oil and seasoning. Spread the vegetables over the two baking sheets and bake for 20-30 minutes, or until golden-brown and cooked through. Lower the oven temperature to 350°F.
- Pour ¼ cup of salsa into the bottom of a large casserole dish and spread it around. Arrange 8 of the corn tortilla halves (or 4 whole corn tortillas) in the bottom of the casserole dish (it’s okay for the tortillas to overlap).
- Add 1/3 of the roasted vegetables, followed by 1/3 of the grated cheese and 1/3 of the salsa. Repeat for two more layers using the remaining ingredients, ending with the roasted vegetables and grated cheese as the top layer.
- Place the casserole dish on the center rack of the oven and bake for 30 minutes, or until the cheese is melted. Remove from the oven and allow enchiladas to cool at least 20 minutes before cutting into squares and serving. Note: If transporting the enchiladas, allow them to cool to room temperature, then cover with plastic wrap or foil.
STACKED ROASTED VEGETABLE ENCHILADAS - BIGOVEN.COM
From bigoven.com
STACKED ROASTED VEGETABLE ENCHILADAS {EAT.LIVE.BE.}
From joanne-eatswellwithothers.com
STACKED BEEF ENCHILADAS (AKA MEXICAN LASAGNA) - ONCE …
From onceuponachef.com
ROASTED VEGETABLE ENCHILADA CASSEROLE - PERRY'S PLATE
From perrysplate.com
STACKED ROASTED VEGETABLE ENCHILADAS | NEW NOSTALGIA
From amynewnostalgia.com
ROASTED VEGETABLE ENCHILADAS - THE ROASTED ROOT
From theroastedroot.net
STACKED ROASTED VEGETABLE ENCHILADAS - TWO PEAS & THEIR …
From twopeasandtheirpod.com
4.9/5 (9)Estimated Reading Time 4 mins
- Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.
- Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, and cilantro. Stir and season with salt and pepper.
- Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.
- Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.
ROASTED VEGETABLE STACKED ENCHILADAS | FISHBOOK KITCHEN
From fishbookkitchen.com
- Combine roasted vegetables, black beans, green chiles, cumin, chili powder, cilantro, and lime juice. Season with salt and pepper to taste.
STACKED ROASTED VEGETABLE ENCHILADAS - THE FOOD CHARLATAN
From thefoodcharlatan.com
Reviews 6Estimated Reading Time 4 mins
STACKED ROASTED VEGETABLE ENCHILADAS - COMPLETERECIPES.COM
From completerecipes.com
ROASTED VEGETABLE ENCHILADA CASSEROLE - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
VEGGIE STACKED ENCHILADAS {VIDEO} - THE LIVE-IN KITCHEN
From theliveinkitchen.com
STACKED ROASTED VEGETABLE ENCHILADAS | KEEPRECIPES: YOUR …
From keeprecipes.com
ROASTED VEGGIE ENCHILADA CASSEROLE - COOKIE AND KATE
From cookieandkate.com
STACKED ROASTED VEGETABLE ENCHILADAS - EAT, LIVE, RUN
From eatliverun.com
ROASTED VEGETABLE & CHICKEN STACKED ENCHILADAS
From thenaptimechef.com
ROASTED VEGETABLE STACKED ENCHILADAS | RECIPES, ENCHILADA RECIPES ...
From pinterest.ca
ROASTED VEGETABLE STACKED ENCHILADAS RECIPE | RECIPE | STACKED ...
From pinterest.com
VEGETARIAN ENCHILADAS WITH TOMATILLO SALSA RECIPE
From simplyrecipes.com
STACKED ROASTED VEGETABLE ENCHILADAS - {LOVE & LEGACY}
From loveandlegacy.weebly.com
STACKED ROASTED VEGETABLE ENCHILADAS - HEIDI POWELL
From heidipowell.net
ROASTED VEGETABLE STACKED ENCHILADAS - MEALPLANNERPRO.COM
From mealplannerpro.com
VEGGIE ENCHILADA STACKS WITH ROASTED TOMATILLO SAUCE - OH MY …
From ohmyveggies.com
TAKE-OUT TUESDAY, ROASTED VEGETABLE ENCHILADA STACK
From thepaintedapron.com
CALORIES IN STACKED ROASTED VEGETABLE ENCHILADAS
From recipes.sparkpeople.com
ROASTED VEGETABLE STACKED ENCHILADAS | VEGETARIAN ENCHILADAS …
From pinterest.com
STACKED ROASTED VEGETABLE ENCHILADAS - RED SKY FOOD
From redskyfood.com
ROASTED VEGETABLE ENCHILADAS RECIPE | RECIPES.NET
From recipes.net
MEAT-FREE RECIPES: ROASTED VEGGIE STACKED ENCHILADAS
From meatfreerecipes.blogspot.com
ROASTED VEGETABLE STACKED ENCHILADAS - KROGER
From kroger.com
STACKED ROASTED VEGETABLE ENCHILADAS - ANDREWTCHIN.COM
From andrewtchin.com
VEGETARIAN STACKED ENCHILADAS - SPICEOLOGY
From spiceology.com
STACKED ROASTED VEGETABLE ENCHILADAS | KEEPRECIPES: YOUR …
From keeprecipes.com
STACKED ROASTED VEGETABLE ENCHILADAS #VEGANRECIPE #VEGETARIAN
From mfantans.blogspot.com
ROASTED VEGETABLE STACKED ENCHILADAS - EAT THIS MUCH
From eatthismuch.com
EASY STACKED ENCHILADAS RECIPE - QUICK AND EASY MEAL! - LIVING ON …
From livingonadime.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love