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Recipe: Stacked Enchiladas

Updated on February 2, 2013

Stacked Enchiladas

Stacked Enchiladas
Stacked Enchiladas | Source

Enchiladas

This dish has a unique twist to an all-time favorite. Enchiladas recipes can be as diverse as the people who love them but one thing remains the same. They are delicious!

This variation of the traditional enchilada recipe is fun to put together and tastes great too. The only major change is that this recipe calls for stacking the enchiladas using corn tortillas as opposed to rolling them up using flour tortillas. The wonderful enchilada taste is still there.

This recipe can be served alone or with a side dish such as Mexican Rice.

Stacked Enchilada Ingredients

Stacked Enchilada Ingredients
Stacked Enchilada Ingredients | Source

Ingredients

  • 6 Corn Tortillas
  • 1 pound Ground Turkey
  • 6 cups Enchilada Sauce, canned or homemade
  • 1 1/2 cups cheese, shredded cheddar or mixed
  • 2 cups beans, black beans or refried beans
  • 3 tablespoons black olives, sliced or chopped

Ingredients layered on one at a time

Building the first layer of the Stacked Enchiladas
Building the first layer of the Stacked Enchiladas | Source

Instructions:

  1. Pre-heat oven to 325 degrees
  2. Lightly grease 11x7 baking pan with canola oil or other light oil
  3. Spread 2 tablespoons enchilada sauce in the bottom of the pan
  4. Place two tortillas side by side
  5. Top with one large spoonful of ground turkey
  6. Add one regular spoonful of black beans or refried beans
  7. Put one regular spoonful of the black olives on top of the beans
  8. Sprinkle cheese on top of the other ingredients
  9. Top with a large spoonful of enchilada sauce
  10. Repeat steps 4-9 two more times distributing the ingredients evenly until they are all gone
  11. Each stack begins with another tortilla.
  12. Slightly press each tortilla down on stack using the palm of your hand to create a flat base for the additional ingredients.
  13. When your stacks are complete and all the ingredients are used, place in the pre-heated oven for 40 minutes.
  14. Carefully remove from oven and serve hot.

Will You Try This Enchilada Recipe?

5 stars from 3 ratings of Stacked Enchiladas

Nutritional Information:

  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 667.2
  • Total Fat: 33.6 g
  • Cholesterol: 143.5 mg
  • Sodium: 1,306.3 mg
  • Total Carbs: 44.5 g
  • Dietary Fiber: 11.0 g
  • Protein: 46.9 g

Completed layer of Stacked Enchiladas
Completed layer of Stacked Enchiladas | Source

Make it Your Own

This recipe can easily be doubled or even tripled. Simply upgrade to an 11x9 baking pan or even larger! You can make as many stacks as you want.

This dish is extremely versatile as well. The tortillas, enchilada sauce and cheese are staples in an enchilada recipe but there are many items you could add and a few you can omit depending on your personal taste.

Recipe Options

The ground turkey can be substituted with ground beef for example. Chopped yellow onions or green onions add a wonderful flavor and so does jalapenos!

Another option is to add authentic Mexican rice right into the stacks as opposed to using the rice as a side dish.

This recipe really is a wonderful base for everyone to create their own personal perfect stacked enchilada creation.

Gluten Free

This dish is easily converted into a Gluten Free recipe by simply using a homemade enchilada sauce or buying a Gluten Free canned brand. Many are sold at most health food stores and in some grocery stores as well.

Stacked Enchiladas Ready to Bake

Built Stacked Enchiladas before cooking
Built Stacked Enchiladas before cooking | Source

Enchilada Sauce

For those who enjoy making many of their own ingredients, this enchilada sauce recipe is perfect for stacked enchiladas.

Ingredients:

  • 6 large Dried Poblano Peppers also known as Ancho Chiles
  • ¼ cup canola oil
  • 3 medium garlic cloves
  • 1 can of tomato paste
  • 1 teaspoon oregano
  • ¼ teaspoon ground cumin
  • 3 cups of low sodium beef broth

Directions for Enchilada Sauce

  1. The first step is to toast the peppers quickly so that the seeds and pulp can be removed. Then soak them for an hour. Preheat the oven to 400 degrees. Spread the dried peppers out on a foil lined baking sheet. Bake for only 3-4 minutes. The heat will make the peppers expand and give easy access to the inside.
  2. Remove and discard the stem and pulp from the dried peppers and place them in a large bowl with hot water. Allow peppers to soak for one hour.
  3. Place 1 cup beef broth, the peppers, tomato paste, oil and spices in a blender or food processor and blend until smooth.
  4. In a medium sauce pan, combined the mixture with 2 cups beef broth and cook approximately 15 minutes.

Caution When Working With Peppers

Always wear gloves when handling peppers if you aren’t accustomed to them. Some people may experience a slight skin reaction. It is very important to keep fingers away from the face after handling them.

Mexican Rice

This Mexican Rice Recipe has a flavor that compliments the enchiladas whether it is served on the side or stacked right inside.

Mexican Rice Ingredients:

  • 3 tablespoons canola oil
  • 1 cup uncooked brown rice or long grain rice
  • ½ teaspoon ground cumin
  • 2 teaspoons garlic powder
  • ¼ cup yellow onion, diced
  • ½ cup tomato sauce
  • 2 cups free range low sodium chicken broth

Homemade Mexican Rice

Mexican Rice
Mexican Rice | Source

Mexican Rice Directions

  1. In a large saucepan, cook rice in oil until golden. If stirring constantly, it should take about 4-5 minutes
  2. Add diced onions, cumin and garlic powder to the rice. Cook until onions are tender.
  3. Add chicken broth and tomato sauce to the mixture.
  4. Once it begins to boil, reduce heat and cover for 30-35 minutes or until liquid is absorbed and rice is fully cooked.
  5. Stir and serve

Nutritional Information:

  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 112.6
  • Total Fat: 7.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 299.2 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.6 g

Comments

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    • profile image

      Darrence 2 years ago

      You mean I don't have to pay for expert advice like this anroeym?!

    • Marcy Goodfleisch profile image

      Marcy Goodfleisch 5 years ago from Planet Earth

      Yummy!!! I love the way you prepared these - and you made it look so easy and accessible! Thank you for sharing this - gotta put these ingredients on my next shopping list!

    • teaches12345 profile image

      Dianna Mendez 5 years ago

      I make enchiladas and spanish rice often as it is one of my hubby's favorite dishes. I will have to try the stacked version you mention as it looks like a great new way to serve this traditional dish. Thanks for the recipe ideas.

    • roxanne459 profile image
      Author

      Roxanne Lewis 5 years ago from Washington

      Thank You! I hope you give these a try and please let me know if you have any suggestions, I'm always willing to change things up a little. :)

    • profile image

      kelleyward 5 years ago

      Wow this is a nice take on the typical enchilada recipe! Voted up! Take care, kelley

    • alliemacb profile image

      alliemacb 5 years ago from Scotland

      Love enchiladas and this recipe looks good so will definitely try it. Great hub.