Best Layered Enchiladas Recipes

LAYERED CHICKEN ENCHILADAS WITH TOMATILLO-CILANTRO SAUCE

Steps:

• Preheat oven to 450°F. Mix tomatillos, chicken broth, and garlic cloves in large saucepan. Cover and bring mixture to boil. Reduce heat; simmer gently until tomatillos are soft, about 10 minutes. Transfer hot mixture to processor. Add sliced green onions, chopped cilantro, and sliced chile; blend mixture to coarse puree. Season sauce to taste with salt and pepper.
• Overlap 6 tortillas in 13x9x2-inch oval or rectangular baking dish. Top tortillas with half of chicken strips and half of mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken strips, and mozzarella. Pour 1 1/2 cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper. Bake until bubbling, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillo sauce.

LAYERED CHICKEN ENCHILADAS WITH TOMATILLO-CILANTRO SAUCE

Steps:

• Preheat oven to 450.
• Mix tomatillos, chicken broth and garlic cloves in a large saucepan. Cover and bring mixture to a boil. Reduce heat and simmer gently until tomatillos are soft, about 10 minutes.
• Transfer hot mixture to processor. Add sliced green onions, cilantro and sliced chile; blend mixture to coarse puree (Note: be extremely careful when processing hot liquids). Season sauce to taste with salt and pepper.
• Overlap 6 tortillas in a sprayed 13 x 9 pan. Top with half of the chicken strips and half of the mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken and mozzarella. Pour 1 ½ cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper.
• Bake until bubbly, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillos sauce.

LAYERED CHICKEN ENCHILADAS

Steps:

• Heat oven to 350F degrees.
• Heat oil in a small skillet to 350F.
• Softened each tortilla by dipping in hot oil for 2-3 seconds on each side; drain on paper towel.
• Place one tortilla on a lightly greased baking sheet.
• Sprinkle with ¼ cup cheese, ¼ cup chicken, 1 tablespoon green chilies, 1 tablespoon chopped onions.
• Top with another tortilla; pour 1/3 cup enchilada sauce over stack.
• Sprinkle with ¼ cup cheese.
• Repeat process with remaining tortillas to make 3 additional stacks.
• Bake at 350F for about 15 minutes.

LAYERED CHICKEN ENCHILADAS WITH SALSA VERDE

Steps:

• Preheat oven to 425. Combine salsa, green onions, and cilantro in food processor. Using on/off turns, blend until onions and cilantro are finely chopped. Overlap 7 tortillas in bottom of 13x9x2 oval or rectangular baking dish. Top tortillas with half of chicken and half of cheese. Pour half of salsa evenly over. Top with remaining tortillas, chicken and cheese. Pour remaining salsa over, then cream. Bake until bubbling, about 30 minutes. Cool casserole 10 minutes. This recipe may be assembled ahead, refrigerated and then baked. Add approximately 10 minutes to the baking time.

MEXICAN LAYERED GROUND BEEF ENCHILADAS

Steps:

• In a medium saucepan, heat oil over medium low heat. Stir in flour until blended and light brown in color. Slowly pour in broth and whisk to make smooth gravy. Add chili powder, cumin, and garlic powder. Bring to boil and reduce heat to low and simmer for 8-10 minutes. Remove from heat and cool slightly. Pour gravy into a medium size bowl in which to dip tortillas.
• Brown ground beef in large skillet. Drain excess fat. Add one package of taco seasoning and tomato sauce and stir to combine. Bring to boil and then reduce heat to low and simmer 8-10 minutes. Remove from heat and set aside until ready to assemble layers.
• Spray bottom of 9 x 13 baking dish with non stick spray. Dip two tortillas into gravy and place into baking dish. Cover with one fourth of ground beef, cheese and onion. Repeat 3 times.
• Bake for 50-60 minutes at 350 degrees F.

LAYERED CHICKEN ENCHILADAS/TOMATILLO-CILANTRO SAUCE

Steps:

• Preheat oven to 450. Mix tomatillos, chicken borth, and garlic cloves in large saucepan. Cover and bring mixture to boil. Reduce heat; simmer gently until tomatillos are soft, about 10 minutes. Transfer hot mixture to processor. Add sliced green onions, chopped cilantro, and sliced chile;blend mixture to coarse puree. Season sauce to taste with salt and pepper. Overlap 6 tortillas in 13x9x2 inch oval or rectangular baking dish. Top tortillas with half of chiken strips and half of mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining trotillas, chicken strips, and mozzarella. Pour 1 1/2 cups tomatillo sauce over, then whipping cream. Sprinkle with salt & pepper. Bake until bubbling, about 15 minutes. Cool 10 minutes. Serve with remaining tomatillo sauce.

LAYERED CHICKEN-BLACK BEAN ENCHILADAS

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, cilantro, black beans and chiles.
• Spread 2 tablespoons of the enchilada sauce in bottom of baking dish. Place 4 tortillas over sauce, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 1/2 cup of the cheese. Spoon half of the remaining enchilada sauce and half of the sour cream randomly over cheese. Repeat with remaining tortillas, chicken mixture, 1/2 cup cheese, the enchilada sauce and sour cream.
• Cover with foil. Bake 30 to 35 minutes or until hot. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

LAYERED SOUR CREAM GROUND BEEF OR CHICKEN ENCHILADAS

Steps:

• Brown meat (or cook chicken) in skillet with onions.
• In a bowel add sour cream, green chilies, taco sauce, mushroom soup, milk, and salts. Add in meat and onion.
• Place half of tortillas on a 9X13 pan. Add half of mix, half of cheese. Then repeat layers ending with cheese.
• Bake at 350 for 30-35 minutes and enjoy!

MAIAS LAYERED CHICKEN ENCHILADAS VERDE

Steps:

• In a pot, add water chicken thighs, garlic powder, onion powder and seasoning salt.
• Simmer until chicken thighs are cooked and fork tender.
• Remove chicken thighs from liquid and using 2 forks shred the chicken meat.
• Mix shredded chicken, 1 can of salsa and 1 cup of cheese.
• Grease a baking dish, line 5 tortillas on the bottom then layer the other ingredients; chicken mixture, olives, roughly 1/2 of the enchilada sauce and cheese.
• Repeat layering twice (or until you use up all your ingredients).
• You want your last layers to be sauce and cheese so you get a nice bubbly top on the dish.
• Bake at 375 degrees for 45- 55 min or until cheese is bubbly and the entire dish is warmed through.
• Serve with fresh chopped cilantro (optional) and sour cream.

LAYERED CHICKEN ENCHILADAS WITH TOMATILLO-CILANTRO SAUCE RECIPE | EPICURIOUS.COM

Steps:

• Preheat oven to 450°F. Mix tomatillos, chicken broth, and garlic cloves in large saucepan. Cover and bring mixture to boil. Reduce heat; simmer gently until tomatillos are soft, about 10 minutes. Transfer hot mixture to processor. Add sliced green onions, chopped cilantro, and sliced chile; blend mixture to coarse puree. Season sauce to taste with salt and pepper.
• Overlap 6 tortillas in 13x9x2-inch oval or rectangular baking dish. Top tortillas with half of chicken strips and half of mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken strips, and mozzarella. Pour 1 1/2 cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper. Bake until bubbling, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillo sauce.
• Prep tip:
• Related to both the tomato and the gooseberry, tomatillos look like small green tomatoes with papery husks. They are tart and acidic with flavors of apple and lemon, and can be eated raw or cooked. Choose ones that are firm; make sure to remove the husk and rinse the fruit before using. You'll find tomatillos at some supermarkets and at Latin markets.

LAYERED CREAMY CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F.
• Cook chicken, reduced-fat cream cheese, milk and taco seasoning in large skillet on medium-high heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring occasionally.
• Place half the chips in 13x9-inch baking dish; cover with layers of half each of the chicken mixture, beans, salsa and cheese. Repeat layers.
• Bake 20 min. or until heated through. Sprinkle with cilantro.

LAYERED TURKEY ENCHILADAS

Steps:

• Preheat oven to 450°F
• In extra-large skillet cook turkey in 1 Tbsp hot cooking oil over medium-high heat for 4 minutes or till no longer pink. Add veggies, enchilada sauce, and cranberry sauce. Bring to boiling. Sprinkle salt and pepper to taste.
• In 2 quart baking dish layer 1/3 tortillas, 1/3 cheese, 1/2 turkey-veggie-sauce mix (add this part with a slotted spoon). Repeat. Then add the remaining tortillas, pour the leftover turkey-veggie-sauce juice (this is why you used the slotted spoon initially!) on top, and add the remaining cheese. Bake 10 minutes or till cheese is melted.
• Cut into squares and garnish with limes and cilantro.

SLOW-COOKER LAYERED ENCHILADAS

Steps:

• Brown meat with onions in large skillet. Add seasoning mix and water; simmer on medium-low heat 10 min., stirring occasionally. Stir in salsa.
• Spread 1/4 cup enchilada sauce onto bottom of slow cooker sprayed with cooking spray; cover with 4 tortillas, overlapping as necessary to form even layer. Top with 1-1/2 cups meat mixture, 1/4 cup enchilada sauce and 1/2 cup cheese. Repeat all layers twice, using half the remaining meat mixture in each layer.
• Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours). Serve topped with sour cream and cilantro.

LAYERED ENCHILADAS

Steps:

• 1. Brown ground beef with 3/4 of chopped onion and minced garlic cloves. Add taco seasoning and cook according to package directions.
• 2. Stir together in bowl: 1/2 can green chiles, chopped chives, shredded cheese (save some for the top) and cottage cheese.
• 3. Wrap tortillas in damp paper towels and microwave until limp. (probably one minute or less)
• 4. Layer in baking pan in the following order: small amount of sauce, tortillas, taco meat, refried beans (optional, but if you use them then heat with a little water to thin it so you can spoon it over the meat), and cottage cheese mix. Repeat layers ending with tortillas.
• 5. Prepare in saucepan on stove: 1 part mole sauce to 3 parts water plus remaining canned green chiles. Heat until bubbling and starts to thicken some. Pour over prepared tortilla layers covering top completely.
• 6. Sprinkle with remaining chopped onions and shredded cheese. Cover with foil and bake at 350 degrees for 30-45 minutes. Remove foil during the last 10-15 minutes to brown top. Let sit for 5-10 minutes before cutting into serving pieces.
• 7. ADDITIONAL COMMENTS AND SUGGESTIONS: I used an 8x8 inch baking pan because I had to fit it in my toaster oven. When my oven is fixed I'll use a 9x13 inch pan, a whole can of refried beans, more mole sauce or two cans of enchilada sauce (or 1 can enchilada sauce + 1 can cream of something soup). I used dried chopped chives because that's what I had; but you could use green onions, cilantro, corn or leave it out altogether. Use whatever cheese you have on hand--cheddar, mozzarella, even sliced american cheese (just layer). You can even stir in some sour cream or cream cheese, but I thought it tasted good without the extra calories. For the sauce you could use canned red or green enchilada sauce (omit the canned green chiles) or a mixture of that with cream of poblano, mushroom or chicken soup. You could also stir some sour cream into the sauce. I used the Goya brand of mole which is a concentrate. I used a couple of big spoonfuls and then added water to thin. Mole sauce has a unique, slightly sweet flavor and the ingredients (according to this brand's label) include ancho peppers, chocolate, cinnamon, raisins, almonds,peanuts and sesame seeds. It is not spicy and does not taste like any of the individual ingredients listed above. If you're adventurous give it a try. We really like it.