WEST TEXAS STACKED ENCHILADAS
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
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.
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Giannos Ioannou Music
[email protected]I've made these enchiladas several times now, and they're always a hit. They're the perfect dish to serve at a potluck or party. I always get rave reviews.
Gabriel Adekunle
[email protected]These enchiladas are the perfect comfort food. They're cheesy, gooey, and so satisfying. I love to serve them with a big dollop of sour cream and guacamole.
Salamatu Kabba
[email protected]I made these enchiladas for a party and they were a huge hit. Everyone loved them. I even had people asking for the recipe.
Yogesh Agawal
[email protected]These enchiladas are the perfect weeknight meal. They're easy to make and they're always a hit with my family. I love that I can just throw everything in a pan and bake it.
Millicent Achieng
[email protected]I love the way these enchiladas are stacked. It makes them so easy to serve and eat. Plus, the cheese on top gets all crispy and gooey. Yum!
Carrol Blizard
[email protected]These enchiladas are so easy to make and they're always a hit with my family. I love that I can use pre-cooked chicken, which saves me a lot of time.
Ch Razwan
[email protected]I'm not a huge fan of enchiladas, but these were really good. The sauce was flavorful and the chicken was tender and juicy. I will definitely be making these again.
DRD SAIFU YT
[email protected]I've made these enchiladas several times now, and they're always a hit. They're the perfect dish to serve at a potluck or party. I always get rave reviews.
Branden Perez
[email protected]These enchiladas are the perfect comfort food. They're cheesy, gooey, and so satisfying. I love to serve them with a big dollop of sour cream and guacamole.
Saima Batool
[email protected]I made these enchiladas for a party and they were a huge hit. Everyone loved them. I even had people asking for the recipe.
Sailor Roberts
[email protected]These enchiladas are so easy to make. I love that I can just throw everything in a pan and bake it. It's the perfect weeknight meal.
Kornelius Dingle
[email protected]I love the way these enchiladas are stacked. It makes them so easy to eat. Plus, the cheese on top gets all crispy and gooey. Yum!
SP Simasiku
[email protected]I'm not a huge fan of spicy food, but these enchiladas were just the right amount of heat. They were flavorful and delicious, without being too spicy.
Katie Mcbride
[email protected]I've made these enchiladas several times now, and they're always a hit. My friends and family love them. They're the perfect dish to serve at a potluck or party.
Raylene Paulsen
[email protected]These enchiladas are the perfect comfort food. They're cheesy, gooey, and so satisfying. Plus, they're really easy to make. I always have the ingredients on hand, so I can make them anytime I'm craving something delicious.
JonnyC Rollin
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of enchiladas. But I'm so glad I did! These enchiladas were amazing. The sauce was flavorful and the chicken was tender and juicy. I will definitely be making these again.
Shova Chhetri
[email protected]I love the way these enchiladas are stacked. It makes them so easy to serve and eat. Plus, the presentation is really impressive.
Navelo Pearl
[email protected]These enchiladas were a hit with my family! They were easy to make and so delicious. The combination of flavors was perfect, and the cheese was gooey and melted. I will definitely be making these again.