Best 7 West Texas Stacked Enchiladas Recipes

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If you're looking for a flavor-packed and tantalizing dish that is sure to satisfy your cravings, look no further than West Texas Stacked Enchiladas. This mouthwatering dish is a harmonious blend of rich flavors, textures, and aromas, creating a culinary experience you won't soon forget. With its layers of corn tortillas, savory fillings, and a delightful combination of cheese, sauces, and toppings, this dish is a true testament to Texan cuisine. Whether you're a seasoned chef or a novice in the kitchen, prepare to embark on a culinary adventure as we guide you through the steps of crafting the perfect West Texas Stacked Enchiladas.

Check out the recipes below so you can choose the best recipe for yourself!

STACKED ENCHILADA



Stacked Enchilada image

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

2/3 cup chopped green pepper
2 teaspoons canola oil
1 garlic clove, minced
1 cup shredded cooked chicken
1 cup canned black beans, rinsed and drained
1/3 cup thinly sliced green onions
1/2 cup enchilada sauce
1/2 cup picante sauce
4 corn tortillas (6 inches)
1 cup shredded cheddar cheese
Sour cream and shredded lettuce, optional

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 :

STACKED ENCHILADAS - WEST TEXAS STYLE



Stacked Enchiladas - West Texas Style image

Stacked enchiladas are a West Texas tradition. Growing up here, rolled enchiladas were a rarity that I only saw in chain restaurants.

Provided by Cory Doggett

Categories     Main Course

Time 50m

Number Of Ingredients 17

8 yellow corn tortillas
2 tbsp. vegetable oil (more as needed)
1/2 medium yellow onion
1 lb. ground beef chuck (80% lean)
2 tsp. chili powder
1 tsp. Mexican oregano
1/2 tsp. kosher salt
1/2 tsp. black pepper
2 cloves garlic (minced)
3 4 oz. cans diced green chiles (Or roast two whole anaheim or Hatch chiles (preferred))
2 cups red enchilada sauce
12 oz. Monterrey Jack Cheese (shredded (pre-shredded cheese is evil))
2 eggs
3 tbsp. white onion (finely diced (optional))
2 tbsp. green onions (finely chopped (optional))
sour cream ((optional))
Salsa ((optional))

Steps:

  • Preheat your oven to 350 degrees with the rack in the middle position. Spray your cookie sheet with oil.
  • Preheat a cast iron pan over medium-high. Add vegetable oil, then fry the corn tortillas on each side until starting to crisp. Set aside.
  • Add the diced onions to the pan and cook, stirring occasionally until translucent. Add the ground beef, chili powder, Mexican oregano, salt, and pepper, and cook until the beef is starting to brown, but pink in some spots. Add the green chiles and garlic, and cook an additional minute.
  • Coat two tortillas with enchilada sauce, then place one on each side of the pan, leaving space between them, Add a scoop of the beef mixture to each, top with cheese, then another enchilada sauce dipped tortilla. Keep building layers until you've used all of the tortillas up. Top with any remaining meat mixture you have, ladle enough enchilada sauce to cover, then top with the remaining cheese.
  • Place your enchiladas in the oven for 15 minutes, or until the cheese is bubbling.
  • While the enchiladas are baking, add a couple of tablespoons of butter and a couple of tablespoons of vegetable oil to a frying pan, and preheat over medium heat. Carefully add a couple of eggs, without breaking the yolks. When the whites of the eggs start turning opaque, cover with a lid and cook until the whites are fully set, but the yolks are runny.
  • Remove the enchiladas from the oven and carefully slide a thin spatula under each stack to transfer to a plate (a thin metal spatula is very helpful here). Place fried eggs on top, then whichever garnishes you choose.

TEX-MEX ENCHILADAS



Tex-Mex Enchiladas image

These are authentic Tex-Mex enchiladas as taught to me by a lady originally from Chihuahua, Mexico who then added a bit of Texas. They are super easy to put together and taste incredible! Watch out though, because there is nothing low-fat about them! I like to assemble these enchiladas in the morning or night before, come home and pop them in the oven. When cold, add 10 more minutes to the baking time. Leave out the onions for picky eaters.

Provided by SHCMEOW

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 5

Number Of Ingredients 7

2 (11.25 ounce) cans chili without beans
1 cup enchilada sauce
½ cup vegetable oil
1 tablespoon chili powder
15 corn tortillas
1 pound shredded Cheddar cheese
1 onion, chopped

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Mix the chili and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers.
  • Heat the vegetable oil and chili powder together in a small skillet over medium heat. Gently lay a tortilla in the hot oil and cook until the tortilla starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup Cheddar cheese and 1 tablespoon chopped onion down the center of the tortilla; roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of a 9x13-inch baking dish. Repeat this process until all the tortillas are used.
  • Sprinkle about 2/3 of the remaining Cheddar cheese over the rolled enchiladas. Pour the warm chili mixture evenly over the enchiladas. Scatter the remaining Cheddar cheese over the layer of the chili mixture.
  • Bake in the preheated oven until the top is bubbling, 20 to 25 minutes.

Nutrition Facts : Calories 932.6 calories, Carbohydrate 69.1 g, Cholesterol 108.1 mg, Fat 59 g, Fiber 10 g, Protein 35.1 g, SaturatedFat 24.2 g, Sodium 1775.8 mg, Sugar 10 g

WEST TEXAS STACKED ENCHILADAS



West Texas Stacked Enchiladas image

Provided by Lisa Fain

Categories     Cheese     Dairy     Bake     Dinner     Cheddar     Tailgating     Party     Tortillas     Monterey Jack     Chile Pepper     Advance Prep Required     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 19

For the Chile Sauce
6 dried ancho chiles, seeds and stems removed
2 canned chipotle chiles in adobo
4 large cloves garlic, chopped
1/4 medium yellow onion, chopped
1 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon ground allspice
2 cups chicken broth or water
1 tablespoon lard or vegetable oil
1 tablespoon all-purpose flour
Salt and black pepper, to taste
For the Enchiladas
2 tablespoons lard or vegetable oil, divided
12 corn tortillas
1 1/2 cups grated cheddar cheese (6 ounces)
1 1/2 cups grated Monterey Jack cheese (6 ounces)
1/4 medium yellow onion, diced
4 large eggs

Steps:

  • 1. In a dry skillet heated on high, toast the ancho chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover chiles. Leave the heat on until water begins to boil and then turn off the heat and let the chiles soak until soft, about 30 minutes. Once hydrated, discard the soaking water and rinse the chiles.
  • 2. Put ancho chiles, chipotle chiles, garlic, half of the diced onions, cumin, oregano, allspice, and chicken broth in a blender and puree. It should be thick and smooth.
  • 3. In a pot, heat 1 tablespoon of lard or oil on low heat and then whisk in the flour. Pour in the sauce, and simmer for 15 minutes, stirring occasionally. Add salt and black pepper to taste, and adjust other seasonings as needed.
  • 4. Preheat the oven to 350 degrees and lightly grease a large baking dish.
  • 5. In a skillet, heat on medium 1 tablespoon of lard or oil. Cook each tortilla for about 30 seconds on each side (or until soft). Keep warm in a towel or a warmer.
  • 6. To assemble the enchiladas, take a tortilla and place it in the baking dish. Drizzle 1/4 cup of the sauce on each tortilla and then add 1/4 cup of the grated cheeses, mixed, and 1 teaspoon of onions. Add another tortilla, and add same amount of sauce, cheese, and onions. Add a third tortilla, and again top with sauce, cheese, and onions. Repeat until you have four stacks.
  • 7. Bake enchiladas in the oven for 15 minutes or until cheese is melted and bubbling. While enchiladas are cooking, heat the remaining tablespoon of lard or oil in the cast-iron skillet and then fry the eggs two at a time (or however many will fit). To serve, place an enchilada stack on a plate and top with a fried egg.

TRADITIONAL NEW MEXICO RED CHILE CHEESE "STACKED" ENCHILADAS



Traditional New Mexico Red Chile Cheese

Provided by Bobby Flay

Categories     main-dish

Time 1h30m

Yield 2 servings

Number Of Ingredients 14

6 corn tortillas
Oil (optional)
1 1/2 to 2 cups red chile sauce, recipe follows
1 cup shredded cheddar or Monterey Jack cheese
1/2 small chopped onion
2 fried eggs
1 cup shredded lettuce
3/4 cup chopped tomato
20 dried chile pods
1/4 cup water
6 garlic cloves
Salt
Pinch Mexican oregano
1 pound diced pork (optional)

Steps:

  • Preheat the oven to 350 degrees F. Each serving will contain 3 corn tortillas. Take the tortilla and dip it in hot oil or dip it in the red chile sauce and put on plate. Top this with cheese and onion and more sauce and put another dipped tortilla on top and repeat this 2 times. Heat in the oven or under the broiler until cheese melts and top with a fried egg. Garnish the plate with the lettuce and tomato. You can serve this with fried potatoes or pinto beans.
  • To make a casserole, you can layer the above in a baking dish with the final layer on top being cheese, do not put eggs on the casserole. Bake for about 20 minutes, until all is warm and melted. Garnish with lettuce and tomato. Can also serve with sour cream, chopped olives and guacamole.
  • Remove the stems and seeds of the chile pods. Soak the pods in water or simmer on stove for about 10 minutes. Place chile and garlic in a blender with 1/4 cup water and puree until smooth. (Use 6 to 8 pods of chile and 2 cloves of garlic at a time, which will make the puree smoother and easier to work with.) Add more water as needed to get a medium consistency. In a sauce pan, add pureed chile with Mexican Oregano and salt to taste. Bring to a slow boil, and then simmer for 20 minutes. Pork can be browned and added to sauce while simmering.

TEXAS ENCHILADAS



Texas Enchiladas image

Whenever I'm feeling homesick for my native state of Texas I make this authentic recipe. But you sure don't have to be a Texan to enjoy it!-Norma Davis, Ouray, Colorado

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6-8 servings.

Number Of Ingredients 13

1 pound ground beef
1 small onion, chopped
1 teaspoon chili powder
Salt and pepper to taste
3 cups shredded cheddar cheese, divided
12 corn tortillas (10 inches)
SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1 can (15 ounces) tomato sauce
1 tablespoon chili powder
1/4 teaspoon salt
Dash cayenne pepper

Steps:

  • In a skillet, cook ground beef and onion until the meat is browned and onion is tender; drain. Stir in chili powder, salt, pepper and 1-1/2 cups cheese. , Soften tortillas according to package directions. Spoon about 1/4 cup meat mixture onto each tortilla. Roll up and place, seam side down, in a greased 13x9-in. baking dish; set aside. , For sauce, melt butter in a small saucepan. Stir in flour; cook until bubbly. Add remaining sauce ingredients. Cook, stirring constantly, until the mixture thickens. Pour over tortillas. Sprinkle with remaining cheese. , Bake at 350° for 30 minutes or until heated through and bubbly.

Nutrition Facts :

STACKED ENCHILADAS



Stacked Enchiladas image

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

1 lb lean ground beef
1 (13 ounce) can enchilada sauce
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can sweet corn
2 cups shredded cheddar cheese
16 corn tortillas

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

Tips:

  • To make the enchiladas ahead of time, assemble them and cover them with plastic wrap. Refrigerate for up to 24 hours. When ready to bake, remove the plastic wrap and bake according to the recipe instructions.
  • If you don't have a Dutch oven, you can use a large skillet or griddle to fry the tortillas.
  • Be careful not to overcook the tortillas, or they will become crispy and break. They should be just slightly softened and pliable.
  • Use a good quality cheese that melts well, such as cheddar, Monterey Jack, or queso Oaxaca.
  • Don't be afraid to experiment with different fillings. You can use any type of meat, seafood, or vegetables that you like.

Conclusion:

West Texas stacked enchiladas are a delicious and easy-to-make dish that is perfect for any occasion. They are also a great way to use up leftover meat or vegetables. With a few simple ingredients and a little bit of time, you can create a meal that your family and friends will love.

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