Best Stacked New Mexico Style Or Rolled Chicken Enchiladas Recipes

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STACKED NEW MEXICO STYLE (OR ROLLED) CHICKEN ENCHILADAS



Stacked New Mexico Style (Or Rolled) Chicken Enchiladas image

The original recipe came from Holloman Air Force Base OWC - tweaked and changed and made it my own. Our good friend in New Mexico always served her's stacked, I like rolled myself.

Provided by lesliecoy

Categories     One Dish Meal

Time 50m

Yield 12 serving(s)

Number Of Ingredients 9

4 chicken breasts
1 (10 1/2 ounce) can cream of chicken soup
2 cups chicken broth
1 (4 1/2 ounce) can green chilies, chopped
1 1/2 teaspoons cumin
1/2 medium onion, chopped
1 garlic clove, minced
4 ounces monterey jack cheese, grated
12 corn tortillas

Steps:

  • Boil chicken until done in boiler with chicken broth. When chicken is cooked, shred with fork.
  • Combine soup, chilies, garlic, onion, and cumin in boiler with stock and chicken. Simmer until thickened.
  • Place strainer over large bowl and drain sauce off chicken, pressing juices through the strainer. Add more chicken broth if necessary to make 2 cups of sauce.
  • Heat skillet and heat up tortillas until limp. Continue until all tortillas are done.
  • Place a spoonful of sauce in oven proof dish. Lay out a tortilla and top with chicken mixture. Roll it up and place seam side down.
  • If stacking lay a tortilla on top of the sauce and top with a spoonful of the chicken mixture then another tortilla and more chicken mixture, 4 tortillas high. Make a second stack following the same order.
  • Pour Sauce over the Enchiladas.
  • Grate Monterrey Jack Cheese on top.
  • Heat in 450 degree oven until cheese begins to brown. Be careful not to over cook.
  • Each Tortilla will count as a serving to figure calories, if stacked you can cut the stack in half to serve.

NEW MEXICO STACKED ENCHILADAS



New Mexico Stacked Enchiladas image

New Mexico claims ownership to the creation of Stacked Red Chile Cheese Enchiladas. Perfect for any meal of the day and guaranteed to set your taste buds on fire!

Provided by Lea Ann Brown

Categories     Mexican

Time 50m

Number Of Ingredients 10

2 cups New Mexico Red Chile Sauce (or Enchilada Sauce)
1 pound ground beef (browned)
1 cup sweet onion (chopped)
4 Hatch green chile peppers (roasted, peeled and chopped. Or 1-4 ounce can chopped Hatch chile peppers)
2 cups shredded Mexican Blend cheese
2 tomato (chopped)
chopped lettuce for topping
6 yellow corn tortilla
1/4 cup vegetable oil (canola oil works well here)
2 eggs (fried over easy or over medium)

Steps:

  • Preheat oven to 350 degrees.
  • Brown ground beef and onion in a fry pan until done. Drain excess grease, stir in the Hatch Green chile and set aside.
  • In a fry pan, heat oil over medium high heat until hot. The oil should be hot enough that the tortillas bubbles as its lowered into the oil. Fry corn tortillas one at a time 30 seconds each. Place tortillas on a plate that's been lined with a paper towel. Place another paper towel on top of the tortillas as you cook them to help keep them warm.
  • To build the enchiladas. In an oven proof dishes, I use my Comal, place one tortilla. Top with 1/4 cup ground beef and 1/4 cup New Mexico Red Chile Sauce and a good sprinkle of the shredded cheese and fresh tomato. Place a tortilla on top of of that and another layer of the ingredients. Place the third tortilla on top and sprinkle with cheese and sauce. Use three tortillas for each stack.
  • In the meantime, fry two eggs until over easy.
  • Bake or broil until cheese is melted and bubbly. Serve immediately topped with more fresh tomato, chopped lettuce and fried egg. If you want add a dollop of sour cream to the top and diced raw onions (after baking)
  • This served the two of us with plenty of leftovers.

Nutrition Facts : Carbohydrate 34 g, Protein 41 g, Fat 37 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 197 mg, Sodium 1357 mg, Fiber 7 g, Sugar 11 g, Calories 628 kcal, UnsaturatedFat 16 g, ServingSize 1 serving

ENCHILADAS - NEW MEXICO STYLE



Enchiladas - New Mexico Style image

These enchiladas are stacked like pancakes, not baked in oven. This is a family recipe handed down two generations. Quick, easy and definitely delicious. Use your favorite kind of meat in this dish - it also works well for leftover meat.

Provided by PIPERCAT99

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 11

1 tablespoon vegetable oil
2 pounds skinless, boneless chicken breast halves - cut into 1 inch pieces
¼ teaspoon ground cumin
¼ teaspoon chili powder
1 (19 ounce) can enchilada sauce
2 cups shredded iceberg lettuce
2 cups shredded Colby cheese
1 (12 ounce) package corn tortillas
1 onion, chopped
½ cup sour cream
6 fried eggs

Steps:

  • Heat the oil in a large skillet over medium heat. Add the chicken pieces, and cook until browned. Season with cumin and chili powder. Pour in the enchilada sauce, and simmer for about 15 minutes. Stir occasionally.
  • In a separate skillet over medium heat, warm the tortillas. Don't fry them, just warm them until they are flexible.
  • To assemble the enchiladas, dip a tortilla in the enchilada sauce, and place it on a serving plate. Spoon some of the meat and sauce on, then add shredded lettuce, cheese, onion and sour cream. Top with another tortilla that has been dipped in the sauce. You may repeat the layering as many times as you wish depending on your appetite. Make additional stacks for each person. Top stacks with a fried egg, if desired.

Nutrition Facts : Calories 669.7 calories, Carbohydrate 35.7 g, Cholesterol 321 mg, Fat 34.5 g, Fiber 5 g, Protein 53.7 g, SaturatedFat 15.3 g, Sodium 707.5 mg, Sugar 2.8 g

STACKED CHICKEN ENCHILADAS



Stacked Chicken Enchiladas image

These are easy and fabulous!! They also work with ground beef or steak. Also, there is LOTS of room in this recipe for artistic license-- you can add olives, bell peppers, etc. Just add some salad greens on the side and dinner is served.

Provided by Chef Meela

Categories     Chicken Breast

Time 1h30m

Yield 12-15 serving(s)

Number Of Ingredients 12

9 wrap size flour tortillas
1 (16 ounce) can refried beans
2 (4 ounce) cans diced green chilies (drained)
2 tablespoons olive oil
1 teaspoon of minced garlic
salt and pepper
1 large onion, diced
4 boneless skinless chicken breasts
4 cups of shredded cheese (cheddar or co-jack are very good)
1 (17 ounce) can red enchilada sauce
sour cream (to garnish)
pico de gallo (to garnish)

Steps:

  • Preheat oven to 350.
  • Cut the chicken breasts into cubes and brown in a skillet with olive oil, onion, and garlic til done. Add green chiles and salt and pepper to taste.
  • Heat beans in the microwave or on the stove til they are softened.
  • Lay 3 of the flour tortillas in the bottom of 9x13 pan so to cover. Pour 1/3 of the enchilada sauce over the tortillas. Spread 1/2 of the refried beans on the tortillas. Layer 1/2 of chicken/onion/chile mixture over beans. Sprinkle 2 cups of shredded cheese over the chicken mixture. Cover with 3 more flour tortillas and repeat all layers.
  • Cover with the last 3 flour tortillas and trim them to fit the pan.
  • Pour the last bit of enchilada sauce over the top layer of tortillas and spread it around. You can sprinkle more cheese on top if you like.
  • Bake at 350 for 30-40 minutes. When it's done, let it sit on the stove for about 10-15 minutes to firm up, cut it and serve with sour cream and pico de gallo if desired.

Nutrition Facts : Calories 323.2, Fat 15, SaturatedFat 7, Cholesterol 49.9, Sodium 973.1, Carbohydrate 25.6, Fiber 3.5, Sugar 1.9, Protein 21.3

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 :

NEW MEXICO STYLE ENCHILADAS



New Mexico Style Enchiladas image

New Mexico, home of the finest chiles in the world, is also home of a unique type of enchilada. Instead of being rolled baked in a baking pan, a true New Mexico enchilada plate is a stack of unrolled tortillas, each topped with a wonderful concoction of flavors and all that with a fried egg on top. This type of enchilada is most...

Provided by Wiley P

Categories     Tacos & Burritos

Time 35m

Number Of Ingredients 9

1 Tbsp lard (or oil of your choice)
1 medium yellow or white onion, finely chopped
2 lb cooked and shredded (or ground) chicken, beef or pork
3 c homemade new mexico red or green chile sauce (or about 20 ounces of canned enchilada sauce with 1/4 teaspoon ground cumin and 1 teaspoon of good chili powder added)
12-18 8-inch corn tortillas
2 c shredded lettuce
2 c grated colby or mild cheddar cheese
6 fried eggs
Garnish of chopped cilantro, sour cream, guacamole and/or salsa or pico de gallo

Steps:

  • 1. Heat the lard in a large skillet over medium high heat. Sauté the diced onion until it begins to turn translucent and soften. Add the shredded meat and enchilada sauce. Bring to a simmer, turn the heat down to low and simmer 15 minutes, stirring often.
  • 2. In a separate small skillet, warm a tortilla just until it becomes soft. Slide the tortilla through the meat mixture to coat with the sauce, then lay it on a plate. Place a scoop of meat mixture, a little shredded lettuce and a little shredded cheese on the tortilla. Repeat with another tortilla, stacking it on top of the one you've already completed; a typical enchilada plate will have two or three layers. Top with a fried egg. Garnish with the cilantro, a dollop of sour cream, some guacamole and/or salsa or pico de gallo. A big ol' serving of frijoles refritos (refried beans) goes really well on the side, too!

NEW MEXICAN STACKED ENCHILADAS



New Mexican Stacked Enchiladas image

This recipe is most like the one I lost in a move. I haven't tried it yet, but it looks similar. In New Mexico, enchiladas are traditionally stacked, rather than rolled. They consist of a red chile sauce and cheese. Meat is not traditional- and there should never be any tomato in the sauce. A fried egg is served on top- it helps cut the heat. I have not tried this recipe- but it looks close to the very old family recipe that my sister was given. Lost the old recipe, so I hope this one is good. From Cocinas De New Mexico cookbook. Freezes well. *For best taste you can make your own chile powder- directions will be at the bottom of the recipe. I guessed on prep time.

Provided by minnie chef

Categories     Grains

Time 1h15m

Yield 4 enchiladas, 4 serving(s)

Number Of Ingredients 14

12 corn tortillas
shortening
2 onions, chopped
2 cups lettuce, coarsely chopped
3 cups sharp cheddar cheese, grated
4 eggs (for serving)
2 tablespoons shortening
2 tablespoons flour
3/4 teaspoon salt
1/2 teaspoon garlic salt
1/4-3/4 cup red chili pepper, powder* (use good quality)
2 cups cold water
oregano (optional)
cumin (optional)

Steps:

  • Red Chile Sauce:.
  • Heat 2 tablespoons shortening in medium saucepan on medium heat. Stir in flour and cook for one minute (don't stop stirring).
  • Add Chile powder and cook for an additional minute.
  • Gradually add water and stir, making sure that no lumps form.
  • Add seasonings to sauce and simmer on low heat for 10-15 minutes.
  • Enchiladas:.
  • 350 degree fahrenheit oven.
  • Heat 1/2 inch of shortening in heavy pan at medium-high heat.
  • Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels.
  • Assemble the enchiladas by placing 1/4 cup sauce (as base for each tortilla) in an oven-proof dish or plate, followed by a tortilla. Another 1/4 cup sauce, 1/4 cup cheese, and some onion. Repeat twice. Top with remaining sauce.
  • Place in oven at 350 degrees for 15 minutes, or until the cheese melts.
  • Top with a fried egg and garnish with lettuce to serve.
  • *To make your own Chile Powder: 16 dried New MexicoRed Chile pods, stems removed. Place 2-3 pods in a blender and finely grind them on low speed. Add more pods until the lower portion of the jar is full. Empty container and continue to process until all pods are ground. *Note: The more seeds you leave in the pods the hotter your chile power will be.

Nutrition Facts : Calories 672.6, Fat 41.7, SaturatedFat 21.4, Cholesterol 300.5, Sodium 1074.8, Carbohydrate 43.5, Fiber 5.8, Sugar 4.5, Protein 32.8

STACKED CHICKEN ENCHILADAS



Stacked Chicken Enchiladas image

cook's country 30 minute supper card. My family loves this recipe and I wanted to save it before I lost the card

Provided by Chef TanyaK

Categories     Mexican

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 onion, chopped fine
3 tablespoons chili powder
2 teaspoons ground cumin
2 (8 ounce) cans tomato sauce
3/4 cup low sodium chicken broth
1/2 teaspoon salt
1 rotisserie-cooked chicken, skin discarded, meat shredded into bite sized pieces
1 1/2 cups mexican cheese, shredded
2 tablespoons fresh cilantro, chopped fine
12 (6 inch) corn tortillas

Steps:

  • 1. adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in large saucepan over medium high heat until shimmering . Cook onion unitl softened, about five minutes. Add chili powder and cumin and and cook unitl fragrant about thirty seconds. Stir in tomato sauce, broth, and salt and simmer until slightly thickened about five minutes. Cover and keep warm.
  • 2. Toss Chicken, 1/4 cup sauce, 1 cup cheese, and cilantro in bowl. Spread 1/2 cup sauce tortillas on plate and microwave until pliable about one minute. Place four tortillas on bottom of dish and cover with half chicken mixture. Top with four tortillas and and half of remaining sauce. Cover with remaining chicken mixture, tortillas, sauce and cheese.
  • 3. Wrap with foil and bake until heated through, about 15 minutes. Remove foil and bake until cheese is light browned, about five minutes.

Nutrition Facts : Calories 530.4, Fat 28.1, SaturatedFat 10.8, Cholesterol 122.4, Sodium 1146.2, Carbohydrate 31.4, Fiber 6, Sugar 6.3, Protein 39.5

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