Ann T's Stacked Enchiladas

annie1992

9 years ago

So yummy, I just love them. In fact, I began growing tomatillos just so I could make the green sauce, tomatillos are not readily available in my small market. I often make them without meat, just using the cheese, sauce and tortillas, but I had some chicken left over that Elery had grilled.

I made some rice and beans for the side, and was happy...

Thanks for a great recipe, Ann!

Annie

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Comments (13)

mustangs81
9 years ago
One of my favorites! Looks yummmmy.
annie1992
Original Author
9 years ago
You know, Cathy, those go together so quickly, I don't know why I don't make them more often.

I make a big batch of the sauce and portion it out in individual containers and put it in the freezer, so when I make them, I just haul out a frozen jar of sauce, thaw it, assemble and bake just long enough to heat everything and melt the cheese. I can have dinner on the table in about 15 minutes that way.

Annie
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I made Vegetarian Chili for the Main Street fundraiser chili supper. Quite a few non-vegetarians asked for the recipe. I could not find all the ingredients at the local market and made some substitutions. Forgot the mushrooms. Didn't do the Essence. Vegetarian Chili Recipe courtesy Emeril Lagasse, 2003 Prep Time:25 minInactive Prep Time:--Cook Time:30 minLevel:EasyServes:6 to 8 servings Ingredients 2 tablespoons canola oil 1 1/2 cups chopped yellow onions 1 cup chopped red bell peppers 2 tablespoons minced garlic 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste 1 medium zucchini, stem ends trimmed and cut into small dice 2 cups fresh corn kernels (about 3 ears) 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed 2 tablespoons chili powder 1 tablespooon ground cumin 1 1/4 teaspoons salt 1/4 teaspoon cayenne 4 large tomatoes, peeled, seeded and chopped 3 cups cooked black beans, or canned beans, rinsed and drained 1 (15-ounce) can tomato sauce 1 cup vegetable stock, or water 1/4 cup chopped fresh cilantro leaves Cooked brown rice, accompaniment Sour cream or strained plain yogurt, garnish Diced avocado, garnish Essence, recipe follows, garnish Chopped green onions, garnish Directions In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes. Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste. To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.
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You could pour it over stacked Enchiladas. Home Cookin Chapter: Recipes From Thibeault's Table Stacked Enchiladas ================== Source: Southwest Cookbook Vegetable oil for frying 12 corn tortillas (6 inches) 1-1/2 cups (12 fl ounces) chileen Chili Sauce (recipe on page 195) 2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese 3/4 cup finely chopped onion Preheat oven to 350Ã¯Â¿Â½F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375Ã¯Â¿Â½F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels. Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green cili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts. NOTE: Add cooked chicken and or pinto or black beans between layers. Green Chili Sauce 1 Jalapeno chili seeded and diced 1 garlic clove crushed 1/4 cup chopped green onions 4 tomatillos, husked and diced (or use canned) 1-1/2 cups chicken stock 2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced. 1/4 cup chopped fresh cilantro 1 tablespoon fresh lime juice 1 tablespoon heavy cream Salt and freshly ground pepper to taste In a medium saucepan, place the jalapeno , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until theliquid is reduced to about 1 cup about 15 to 20 minutes. Pour the chicken stock misture into a blender or food processor. Add the Anaheim chilies, cilantrol and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated.
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lpink, we had a hard freeze last week while I was staying with Bud and Makayla, so I wasn't home to cover anything. I'm amazed, though, I still have bok choy and fennel which didn't even blink, and the artichokes also survived it. I know they are a perennial in warmer climates, but I expected the first light frost to kill them. cbjohn, I really like this recipe, I sometimes add chicken but I'm pretty happy with no meat in it at all. It looks long but goes together much faster than you'd think. It's very forgiving, I've used all jalapenos instead of the New Mexico chilies, I've just dipped the enchiladas in the green sauce and not fried them, I've used milk instead of cream. They always come out well anyway. I usually start the sauce and then keep it hot on the stove while I prep the tortillas. The notes are Ann T's. Stacked Enchiladas -Ann T ================== Source: Southwest Cookbook Here is the recipe, Helene, for the Stacked Enchiladas. I see no reason why you couldn't layer these over lapping in a lasagna pan and then slice to serve. You will have to double the ingredients for the sauce as well as the fillings. Vegetable oil for frying 12 corn tortillas (6 inches) 1 1/2 cups (12 fl ounces) green Chili Sauce (below) 2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese 3/4 cups finely chopped onion Preheat oven to 350F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels. Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green cili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts. NOTE: Add cooked chicken and or pinto or black beans between layers. Green Chili Sauce 1 Jalapeno chili seeded and diced 1 garlic clove crushed 1/4 cup chopped green onions 4 tomatillos, husked and diced (or use canned) 1 1/2 cups chicken stock 2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced. 1/4 cup chopped fresh cilantro 1 tablespoon fresh lime juice 1 tablespoon heavy cream salt and freshly ground pepper to taste In a medium saucepan, place the jalapeno , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until theliquid is reduced to about 1 cup about 15 to 20 minutes. Pour the chicken stock misture into a blender or food processor. Add the Anaheim chilies, cilantrol and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated. Servings: 4 I hope you enjoy them. Make them as hot or as mild as you like. I think this last batch of sauce is a bit too mild, so I'll add some more heat when I thaw it for use. Annie
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KatieC
9 years ago
It's a favorite at our house, too. DH put up our extra hoop house just for tomatillos (and I'm trying a couple of ground cherries). Last year they took over more than their share of my pepper greenhouse.

I froze Ann_T's sauce, and tried a can-able roasted salsa verde that had a lot of lime, but mellowed out nicely with lots of cheese. Both were really good...this year I think I will roast the tomatillos, onion and garlic for Ann's recipe, Yum.

Going to try dehydrating some tomatillos this year.
ann_t
9 years ago
Annie, thanks for the reminder. Been a while since we had them. I think Matt is coming up next week so maybe I'll make them for him.

~Ann
mustangs81
9 years ago
Thanks Annie and AnnT. We are on the road this weekend staying in Extended Stay w/kitchenette so I am bring what I need to make these.
Lars
9 years ago
Here's a link to the recipe. I make enchiladas several times a month, and I tend to keep my bean dip on hand for a variety of recipes. We ate the last of the last batch of enchiladas yesterday. I serve the bean dip on the side with Spanish rice.

Tomatillos are readily available here all year, and I also always have chilies in my yard, although I harvested most of the pequin chilies this week. I need to make a new batch of habanero sauce, as I have a lot of habaneros that need to be harvested. I like to alternate between green chili and red chili when making enchiladas.

I prefer tamales to enchiladas, but they are a lot more work.

Lars
petra_gw
9 years ago
Ann_T, thanks for the recipe and Annie, thank you for posting it, I needed some inspiration for weekend meals. And thank you for the link, Lars. I bought all the ingredients today, except had to substitute poblanos for the anaheim peppers cause the only other choice was jalapenos or habaneros. Since hubby and I are hot pepper wimps, those are best avoided. :o)

This post was edited by petra on Fri, Jun 13, 14 at 19:39
annie1992
Original Author
9 years ago
petra, I'm a hot pepper wuss myself, although Elery loves them.

This green sauce is more lime and tomatillo than hot pepper and the cheese moderates the heat nicely too.

Lars, I like to keep bean dip on hand too, but Elery finds that it makes a good snack in the evening, so before I know it, it's gone!

My habanero plants are doing well, but it's very nearly a miracle if any of them ripen before frost here.

KatieC, I'd get twice as many tomatillos if I'd actually cover them or put them in a hoop house, my season is just barely long enough for the husks to fill.....

Cathy, I always cooked when I travelled, although I don't travel nearly as much as you do. I can only eat out just so much, then I need to cook something, even if it's just eggs.

Annie
petra_gw
9 years ago
Oh my goodness, what a sauce!! Absolutely delicious, and not hot in the least. I roasted everything before I noticed it doesn't have to be, but it still turned out wonderful. Hubby loves cilantro and he is particularly happy that the sauce contains quite a bit. I doubled the recipe since several people wrote they freeze it. With the way this tastes, I should have quadrupled it. :o)
annie1992
Original Author
9 years ago
petra, I'm happy you liked it, another thanks to Ann T for a great recipe.

Now you see why I freeze the stuff, for times when I just can't my hands on tomatillos...

Annie
petra_gw
9 years ago
Yes, thanks again to Ann T, and to you for posting about the recipe. :o) I decided to make the recipe into sort of an enchilada casserole last night, used a 9 x 13 dish and just layered everything as described in the recipe. We each ate a slice before I stuck it in the fridge, oh so good! When we get back tonight, we'll have more of it plus beans and rice, am looking forward to it already. :o)
User
9 years ago
Just made these tonight. It was a hit.

The sauce is amazing - I'm not sure what I was expecting, but we all really, really liked the sauce.

My SIL and the grandkids thought there were too many onions - so next time I'll make a pico de gallo and use that in place of the onions between the tortillas.

No cilantro, though - we have the "soap" gene.

Thanks, Ann.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
9 years ago
I don't make Enchiladas often. There are a few Spanish restaurants not far from me.

Yours look delicioso, great pictures too.

dcarch

Ann T's Stacked Enchiladas

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Ann T's Stacked Enchiladas

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