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 CHICKEN TORTILLAS
Pefect for busy mums - or you could try the adult version with salsa
Provided by Liz Franklin
Categories Dinner, Lunch, Main course
Time 30m
Yield Makes enough for 2 children and 2 adults
Number Of Ingredients 9
Steps:
- Heat a non-stick frying pan over a medium heat, swirl 1 tsp of the oil around, then add a tortilla. Sprinkle a handful of the cheese over one half of the tortilla, followed by some chicken and a few tomato slices. Season with a little salt and pepper. Cook for a few moments to melt the cheese, then fold over and cook until the tortilla is crisp.
- Turn the tortilla out of the pan and cut into quarters. Repeat with another flour tortilla to make another child's portion.
- For the adults' version, start by making a simple guacamole. Halve, stone, peel and slice the avocado, then mash it with the lime or lemon juice and a little seasoning.
- Make the tortillas as before, adding a little chopped coriander. Serve two each and cut into halves rather than quarters. Serve with the guacamole and soured cream, scattered with a little more coriander.
Nutrition Facts : Calories 689 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 53 grams carbohydrates, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1.47 milligram of sodium
CHICKEN ENCHILADA STACK
Think outside the "dish." You can enjoy the flavor and texture of enchiladas in a slow cooker; just stack the tortillas instead of rolling them. We suggest lining your slow cooker with a slow-cooker bag so you can easily remove the stack from the cooker.
Provided by louisvillegirl
Categories Lunch/Snacks
Time 2h15m
Yield 1 wedge, 8 serving(s)
Number Of Ingredients 14
Steps:
- 1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, poblano chile, and garlic to pan; cook 6 minutes or until vegetables are tender, stirring frequently.
- 2. Stir in chile powder, tomatoes, and tomato sauce. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture.
- 3. Coat a 5-quart round electric slow cooker with cooking spray; place 3 tablespoons tomato mixture in bottom of slow cooker. Combine remaining tomato mixture, chicken, corn, and beans.
- 4. Place one tortilla on sauce in slow cooker; pour 1 cup chicken mixture over tortilla; sprinkle with 1/3 cup cheese. Top with another tortilla. Repeat procedure with remaining chicken mixture, tortillas, and cheese. Cover and cook on LOW for 2 hours or until cheese melts and edges are lightly browned. Garnish with cilantro, if desired. Cut into 8 wedges.
- Cooking Light Slow Cooker Tonight, Oxmoor House.
- 2012.
Nutrition Facts : Calories 227.5, Fat 4.6, SaturatedFat 1, Cholesterol 29.4, Sodium 50.5, Carbohydrate 31.9, Fiber 6.8, Sugar 2.8, Protein 17.1
CHICKEN TORTILLA BAKE
Mother frequently made this comforting chicken tortilla casserole when I was growing up. Our family would scrape the pan clean. Chicken, cheese and zippy green chiles are a mouthwatering mix.-Jerri Moror, Rio Rancho, New Mexico
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the chicken, chiles, broth, soups and onion; set aside. Layer half of the tortillas in a greased 13x9-in. baking dish, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. , Bake, uncovered, at 350° for 30 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with sour cream and green onions.
Nutrition Facts : Calories 359 calories, Fat 17g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 1007mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 3g fiber), Protein 25g protein.
TORTILLA-CHICKEN STACK
This Southwest-inspired dish gives you layer upon layer of fantastic flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Grease pie plate, 10x1 1/2 inches.
- Mix chicken, spaghetti sauce, chilies and olives. Place 2 tortillas in pie plate. Top with 3/4 cup of the chicken mixture, 1/4 cup of the cheese and 1 tortilla. Repeat twice with 3/4 cup of the chicken mixture, 1/4 cup of the cheese and 1 tortilla. Top with remaining chicken mixture.
- Cover and bake 30 minutes. Sprinkle with remaining 1/4 cup cheese. Bake uncovered about 15 minutes or until center is hot and cheese is melted.
Nutrition Facts : Calories 435, Carbohydrate 54 g, Cholesterol 50 mg, Fat 1, Fiber 4 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1150 mg
CHICKEN QUESADILLA STACK
Make and share this Chicken Quesadilla Stack recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Lightly coat baking sheet with veggie spray.
- Place one tortilla on baking sheet and spread 1/4 cup refried beans on top.
- Sprinkle with 1/2 cup chicken, 2 1/2 tablespoons chiles, 1 tablespoon cilantro, and 3 tablespoons cheese.
- Repeat layering two times.
- Top with remaining tortilla, pressing down slightly to help hold layers together.
- Cover top tortilla loosely with foil and bake stack until heated through, about 15 minutes.
- Remove foil, sprinkle with remaining cheese, and bake until cheese melts, about 5 minutes longer.
- Meanwhile, combine sour cream and remaining cilantro in a small bowl.
- Cut quesadilla into 6 wedges, but do not separate them.
- Spread cilantro sour cream over top and spoon salsa in centre.
More about "tortilla chicken stack food"
CHICKEN ENCHILADA STACK RECIPE | MYRECIPES
From myrecipes.com
4.1/5 (17)Calories 295 per servingServings 8
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, poblano chile, and garlic to pan; cook 6 minutes or until vegetables are tender, stirring frequently.
- Stir in chile powder, tomatoes, and tomato sauce. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture.
- Coat a 5-quart round electric slow cooker with cooking spray; place 3 tablespoons tomato mixture in bottom of slow cooker. Combine remaining tomato mixture, chicken, corn, and beans.
- Place one tortilla on sauce in slow cooker; pour 1 cup chicken mixture over tortilla; sprinkle with 1/3 cup cheese. Top with another tortilla. Repeat procedure with remaining chicken mixture, tortillas, and cheese. Cover and cook on LOW for 2 hours or until cheese melts and edges are lightly browned. Garnish with cilantro, if desired. Cut into 8 wedges.
CHICKEN TORTILLA STACK | 12 TOMATOES
From 12tomatoes.com
3.5/5 (2)Servings 4Cuisine MexicanCategory Dinner
- In a small bowl, stir together the sour cream, taco seasoning, and lime juice. Season to taste with salt and pepper. Set aside.
- Heat oil in a large skillet over medium-high heat. Once hot, add a tortilla and cook until crisp and golden brown, 1-2 minutes per side.
- Place a tortilla in the prepared springform pan. Spread 2-3 tablespoons sour cream mixture over it, then top with 1/3 of the chicken, 1/4 of the cheddar, and 1/4 of the Monterey Jack. Repeat layers three times, and top with a final layer of tortilla, sour cream mixture, and cheeses.
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