Stacked Cauliflower Enchilada With Green Chile Sauce Recipes

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.

Steps:

• Trim and core the cauliflower, then wash and slice the head vertically (you will be placing it in layers in the casserole, so you want the pieces fairly thin). Pull the onion layers apart. In a large bowl, combine the cauliflower, onion, olives, tomatoes and beans using your hands.
• Oil the inside of the slow cooker insert. Place 2-3 overlapping tortillas in the bottom of the insert. Add a layer of half the mixed vegetables and top it with a generous sprinkling of cheese (about one-third of the cheese). Pour 1/2 cup of the enchilada sauce over the layer.
• Add another layer of tortillas, then the remaining vegetables and another one-third of the cheese. Pour on another 1/2 cup of sauce. Finish with an additional layer of tortillas and the remaining 2 1/2 cups sauce. (Even though you may appear to have an excess of sauce, much of it is absorbed into the tortillas and vegetables as they cook.).
• Cover and cook on low for 5-6 hours, or until the cauliflower is tender. Top the casserole with the remaining cheese, cover, and cook an additional 30 minutes, or until the cheese is melted.
• Turn off the heat and allow the contents of the insert to sit for 10-15 minutes to set, then carefully scoop up generous individual servings of the enchilada into bowls. Top each serving with a sprinkle of cilantro and a dollop of sour cream.

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.