Stacked Enchiladas With Turkey And Chipotle Beans Food

STACKED ENCHILADAS WITH TURKEY AND CHIPOTLE BEANS

Steps:

• Position rack in center of oven and preheat to 200°F. Bring enchilada sauce to simmer in medium skillet over medium heat. Reduce heat to very low. Combine refried beans and chipotles in another medium skillet. Stir bean mixture over medium heat until heated through, about 5 minutes. Remove from heat.
• Dip 1 tortilla into enchilada sauce just until softened, about 10 seconds. Using tongs, transfer tortilla to ovenproof plate. Spread 1/3 cup bean mixture over. Top with 1 tablespoon green onions. Dip second tortilla into sauce; place atop bean mixture. Top with 1/2 cup turkey meat, then 1 tablespoon green onions. Dip third tortilla into sauce. Place atop turkey; sprinkle with 1/3 cup Jack cheese, then 1 tablespoon green onions. Dip fourth tortilla into sauce; place atop Jack cheese. Sprinkle with 2 tablespoons queso fresco. Repeat procedure with remaining tortillas, bean mixture, green onions, turkey, Jack cheese, and queso fresco. Transfer to oven and cook until heated through, about 5 minutes. Drizzle remaining enchilada sauce over tortilla stacks. Sprinkle each with diced tomatoes, avocado, and remaining green onions and serve warm.
• *Chipotle chiles are simply dried, smoked jalapeños, they're sold canned in a spicy tomato sauce, sometimes called adobo. Find them at some supermarkets, specialty foods stores, and Latin markets.

GREEN CHILE STACKED ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium-high heat. Run 1 tortilla through the hot oil until softened, 2 to 3 seconds per side; transfer to a plate. Layer a dry tortilla on top of the cooked tortilla on the plate. Cook another tortilla in the hot oil and stack on the dry tortilla. Repeat process until all the tortillas are used.
• Cook and stir chicken and onion in the same skillet, adding more oil if needed, until chicken is 2/3 done, about 10 minutes. Add green chiles; cook and stir until chicken is no longer pink in the center and onions are tender, 5 to 10 minutes more.
• Layer tortillas in a 9x13-inch baking dish; top with chicken mixture, enchilada sauce, Monterey Jack cheese, and mozzarella cheese. Repeat layering until all ingredients are used, ending with sauce and cheese.
• Bake in the preheated oven until cheese is golden brown, 35 to 45 minutes. Cool until set, 5 to 10 minutes.

TURKEY ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a small bowl, combine the cheese, onion, and black olives.
• In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat.
• Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom layer of pan is covered with enchiladas. Spread enough sauce over bottom layer to cover.
• Repeat process with a second layer; spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted.

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.

STACKED ROASTED VEGETABLE ENCHILADAS

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.

TURKEY ENCHILADA STACK

Steps:

• In a large skillet, cook turkey over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, minced onion, garlic powder, pepper and salt; heat through., In a 2-1/2-qt. round microwave-safe dish coated with cooking spray, layer 1 tortilla, about 3/4 cup meat mixture and a scant 3 tablespoons cheese. Repeat layers 3 times. Cover and microwave on high until cheese is melted, 4-5 minutes. Let stand for 5 minutes before cutting. Serve with toppings if desired.,