OPEN-FACE ENCHILADAS (OR MEXICAN LASAGNE)
Long ingredient list? Pshaw! This dish comes together in minutes with cupboard staples. Easy, fast and tasty!
Provided by HopeJohnJP
Categories Cheese
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 350*.
- Heat oil in a wide deep skillet and saute onions and garlic until soft. Season with salt and pepper.
- Combine flour, chili powder, paprika, salt, minced onion, cumin, cayenne, garlic powder and oregano and add to skillet (or use 2 envelopes of taco seasoning). Cook, stirring, until well mixed, about 2 minutes.
- Add ground beef, breaking up with a spoon, and cook until beef is browned. Stir in tomatoes and their juices, corn, and beans and cook until heated through.
- Stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave on high power for 60 seconds to warm and soften tortillas.
- Butter a 10x15x2 casserole and line the bottom with 6 of the tortillas. Cover with 1/2 of the meat mixture and 1/2 of the shredded cheeses. Repeat with remaining tortillas, meat and cheese.
- Bake 25 - 30 minutes at 350*. Let stand 5 - 10 minutes.
- Meanwhile, combine chipotle and adobo with sour cream. For moderate heat, remove seeds and pith of chiles.
- Cut casserole into 6 - 8 servings. Top each serving with shredded lettuce, olives, guacamole, and adobo sour cream. Dig in!
Nutrition Facts : Calories 699.8, Fat 38.3, SaturatedFat 15.3, Cholesterol 121.4, Sodium 1358.5, Carbohydrate 52.6, Fiber 11.7, Sugar 4.3, Protein 39
OPEN-FACE ENCHILADAS WITH EGGS
Mexican enchiladas meet Middle Eastern shakshuka in this brunch for a crowd. It's all about the layers: fried tortillas, jalapeno-spiked salsa, black beans, and poached eggs. Serve it family-style, topped with radishes, scallions, and cilantro.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 55m
Number Of Ingredients 12
Steps:
- Heat broiler with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet. Broil, rotating sheet and flipping vegetables frequently, until blistered and slightly softened, 6 to 8 minutes. (If garlic is browning too quickly, remove it early.) Move oven rack to center and reduce oven temperature to 400 degrees.
- Discard garlic skins and jalapeno stems (for a mild salsa, remove seeds as well). In a food processor, pulse garlic and vegetables until coarsely pureed. Season with salt and pepper; pulse just to combine. Add cilantro; pulse to combine. Salsa can be stored in an airtight container in refrigerator up to 3 days.
- In a 12-inch oven-proof skillet, heat oil over medium-high. Once hot, add 2 tortillas and fry, turning once, until they begin to brown and crisp, about 10 seconds per side. Transfer to a paper towel-lined plate. Fry remaining tortillas in two more batches. Reduce heat to medium; add 2 1/2 cups salsa to skillet. (It will splatter slightly.) Cook until bright red and slightly reduced, about 1 minute. Add beans; cook 1 minute more. Transfer mixture to a heatproof bowl.
- Line bottom of skillet with tortillas; top with salsa-bean mixture. Make 6 wells in mixture with the back of a spoon. Crack 1 egg into each well. Transfer to oven; cook until whites are just set but yolks are still runny, 10 to 12 minutes. Sprinkle radishes, scallion, and cilantro over top; serve.
CHUCK'S ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large skillet over medium-high heat, cook the ground beef, garlic powder, black pepper and onion, crumbling the beef as you cook it, until well browned, 5 to 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Pour off any excess grease but do not clean the skillet.
- To the same skillet, add the beef broth, tomatoes, tomato paste, chili powder, paprika, cumin, hot sauce and some salt. Smash the tomatoes into small bits as you stir. Bring the mixture to a boil, then reduce to a simmer. Use an immersion blender to puree the sauce. Simmer for 1 hour.
- After 1 hour, mix the cornstarch with 1/4 cup water in a small bowl. Add the slurry to the sauce. Raise the heat to medium high and let it boil and thicken for 3 minutes. Return the beef to the pan and stir.
- Preheat the oven to 350 degrees F. Soften the tortillas in the microwave, wrapped in a paper towel, for 15 to 45 seconds, depending on your microwave.
- Mix together all 3 cheeses in a bowl. Place a couple of tablespoons of cheese in the center of each tortilla, making a line down the center. Roll each tortilla up and place it seam-side down in a 9-by-13-inch pan. Once all the tortillas are in the pan, spoon or ladle the sauce over the top of them. Top with the leftover cheese and bake until bubbly, about 18 minutes.
- To make ahead: Assemble the tortillas in the pan and cover with plastic wrap. Put the cooled sauce in an airtight container. Keep the extra cheese for topping in another container. Throw everything into the fridge. When ready to cook, top the tortillas with the sauce and cheese and bake!
OPEN-FACE BBQ ENCHILADA CUPS
Provided by Eddie Jackson
Time 55m
Yield 12 servings
Number Of Ingredients 33
Steps:
- For the tortilla bowls: Preheat the oven to 400 degrees F.
- Brush the tortilla bowls inside and out with the butter and place on a parchment-lined baking sheet. Bake until just golden and firm, about 5 minutes. Set aside.
- For the pork: Cut the pork into 3 pieces. Rub with the taco seasoning.
- Heat a large cast-iron skillet over medium-high heat and add the oil. When hot, add the pork and brown on all sides, about 3 minutes. Add the onion and some salt and pepper and cook, tossing, until the onion begins to wilt, about 2 minutes. Transfer to the top rack of the oven and roast until the pork is cooked through and measures 145 degrees F on an instant-read thermometer, 15 to 20 minutes. Let the pork rest 5 minutes, then thinly slice. Return the pork the skillet and toss to combine with the onions.
- For the vegetables and beans: Meanwhile, toss the bell peppers, jalapeno, onion and zucchini on a baking sheet with the oil and taco seasoning. Season with salt and pepper. Roast on the top rack of the oven at the same time as the pork, tossing occasionally, until the vegetables are browned and tender, 20 to 25 minutes. Mix the beans into the vegetables on the baking sheet.
- For the sweet and spicy BBQ sauce: While the pork and vegetables roast, make the sauces. Stir together the ketchup, cider vinegar, brown sugar, taco seasoning and chipotle and adobo sauce in a medium bowl.
- For the white BBQ sauce: Stir together the mayonnaise, sour cream, cider vinegar, horseradish, granulated sugar and garlic in a separate medium bowl. Season with hot sauce and salt.
- For topping and serving: Fill 6 of the tortilla bowls with the vegetable and beans and 6 with the pork and onions. Drizzle the sweet and spicy BBQ sauce over 3 of each filling and sprinkle with the Cheddar. Drizzle the white BBQ sauce over the remaining 3 of each filling and sprinkle with the pepper jack. Bake until the cheese is melted and the sauce is bubbly, 5 to 7 minutes. Top with sour cream and sliced scallions.
SLOW-COOKER ENCHILADAS
As a busy wife and mother of two young sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. -Mary Luebbert, Benton, Kansas
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. , In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. If desired, serve with optional toppings.
Nutrition Facts : Calories 734 calories, Fat 32g fat (16g saturated fat), Cholesterol 111mg cholesterol, Sodium 1672mg sodium, Carbohydrate 62g carbohydrate (6g sugars, Fiber 11g fiber), Protein 49g protein.
ENCHILADAS - NEW MEXICO STYLE
These enchiladas are stacked like pancakes, not baked in oven. This is a family recipe handed down two generations. Quick, easy and definitely delicious. Use your favorite kind of meat in this dish - it also works well for leftover meat.
Provided by PIPERCAT99
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium heat. Add the chicken pieces, and cook until browned. Season with cumin and chili powder. Pour in the enchilada sauce, and simmer for about 15 minutes. Stir occasionally.
- In a separate skillet over medium heat, warm the tortillas. Don't fry them, just warm them until they are flexible.
- To assemble the enchiladas, dip a tortilla in the enchilada sauce, and place it on a serving plate. Spoon some of the meat and sauce on, then add shredded lettuce, cheese, onion and sour cream. Top with another tortilla that has been dipped in the sauce. You may repeat the layering as many times as you wish depending on your appetite. Make additional stacks for each person. Top stacks with a fried egg, if desired.
Nutrition Facts : Calories 669.7 calories, Carbohydrate 35.7 g, Cholesterol 321 mg, Fat 34.5 g, Fiber 5 g, Protein 53.7 g, SaturatedFat 15.3 g, Sodium 707.5 mg, Sugar 2.8 g
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- Preheat oven to 375°F (190°C). Place tortillas on an ungreased baking sheet, and prick all over with a fork. Brush melted butter on top of each tortilla (leave some for sauteing veggies).
- Bake for about 5-7 minutes, until puffed and just golden brown. Remove from oven and let cool.
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