Ann's Stacked enchiladas...

15 years ago

huge, HUGE hit in our house. no big surprise coming from Ann. :-)

We had them last night and they are absolutely fabulous. The only change I made was using flour tortillas rather than corn. I am not a corn tortilla fan. I know this probably technically makes them not enchiladas, but what the heck. Oh, and I used poblanos instead of the peppers that you roast. Our peppers aren't labeled at the grocery store and I couldn't tell which was which, so I just knew I liked roasted poblanos, so I got those.

They were so good, next time I might even try corn tortillas. :-) That green chile sauce was awesome!

Thanks yet again Ann for a great recipe!

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 (recipe on page 195)

2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese

3/4 cups finely chopped onion

Preheat oven to 350Â°F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375Â°F, 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

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Comments (29)

doucanoe
15 years ago
Oh YUM!

What is the heat level on these? I KNOW I would love them, but have to please the bland one, you know!

Thinking they would be fairly mild with Anaheims and only one jalapeno. And of course I could adjust the heat by subbing a different pepper for the jalapeno, I suppose...

I prefer corn tortillas over flour, so I have a feeling these will be on the menu very soon!

Linda
jimster
15 years ago
Linda,

You get it. These are also known as chilaquiles. They are perhaps my favorite Mexican dish. OK, that's too rash. But they are very good.. They are wonderful at any time of day. They make an excellent for breakfast, for example, on the week-end or special occasion.

Jim
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We love this recipe from Tyler Florence's Ultimate series. It's become pretty much our standard. Simple & good. Sometimes, we make green enchiladas Suisse-style & you could convert this recipe just by replacing some of the stock with some heavy cream in the sauce. CHICKEN ENCHILADAS WITH ROASTED TOMATILLO CHILI SALSA Ingredients: Roasted Tomatillo Chile Salsa: 1 pound tomatillos, husked (could use canned tomatillos) 1 white onion, peeled, sliced, quartered or whole 4 garlic cloves 2 jalapenos 2 teaspoons ground cumin 1 teaspoon salt 1/2 cup chopped cilantro leaves 1/2 lime, juiced Enchiladas: Extra-virgin olive oil 1/2 medium onion, diced 3 garlic cloves, chopped 1 1/2 teaspoon ground cumin 1/4 cup all-purpose flour 2 cups chicken stock, storebought Chopped cilantro leaves 1 deli roasted chicken (about 3 pounds), boned, meat shredded Salt Freshly ground black pepper 10 large flour tortillas 1/2 pound Monterey Jack cheese, shredded 2 cups sour cream Chopped tomatoes and cilantro leaves, for garnish Spicey Black Beans, recipe follows Yellow Rice, recipe follows Guacamole, optional Directions: Preheat oven to 400 degrees F. For the salsa: On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky. Enchiladas: Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper. Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato. Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired. Spicy Black Beans: 2 cups (about 1 pound) dried black beans, picked over, soaked overnight 3 tablespoons extra-virgin olive oil 1/2 medium onion, diced 1 jalapeno pepper, chopped 2 cloves garlic, chopped 1 bay leaf Kosher salt freshly ground black pepper In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside. In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper. Yellow Rice: 2 cups long-grain rice 4 cups water 2 cloves garlic, smashed 1 tablespoon turmeric 1 teaspoon kosher salt 1 bay leaf Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve. /tricia
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Ann T's Stacked Enchiladas
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Comments (13)
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
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You could use them in salsa. Here is my recipe. Fresh Salsa Ingredients - approximate amounts. Adjust as needed to suit your palate. 10 medium tomatoes, diced and drained 1 large red onion, minced (if the onion is really strong, rinse in cold water and drain) 3-4 cloves garlic, minced 1 serrano pepper, minced Ã¢ÂÂ¨or 2-3 Anaheim peppers, minced Ã¢ÂÂ¨or 1 jalapeno peppers minced Ã¢ÂÂ¨or one green bell pepper, diced and additional chipotle powder for heat 1 large bunch cilantro, chopped coarsely, thick stems removed 2 limes, juiced 1 teaspoon black pepper corns, crushed with mortar and pestle 2 teaspoons cumin, toasted in a skillet over medium heat and crushed with mortar and pestle 1/4 teaspoon celery seed, crushed with mortar and pestle 1 teaspoon sweet chili powder 1 teaspoon oregano 1/4- 1/2 teaspoon chipotle powder 1/2 teaspoon sea salt, or to taste Optional addition: the kernels cut from 3-4 ears of roasted corn. Mix well. Scarf with chips. I don't have a spice grinder and always use a mortar and pestle. Eileen
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Leftover tomatillos?
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Tomatillos vary greatly in size. At 10 per can (and not knowing the can size) they may be smaller than average. Maybe you should use more than 4 for the recipe. It's hard to say from here. I'm guessing an average size tomatillo is about 1 1/2" to 2" in diameter. I agree with freezing the tomatillos or the sauce. I have canned salsa verde but the level of acid recommended these days makes it much too sour. Freezing is better. Jim
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jimster
15 years ago
Linda,

You get it. These are also known as chilaquiles. They are perhaps my favorite Mexican dish. OK, that's too rash. But they are very good.. They are wonderful at any time of day. They make an excellent for breakfast, for example, on the week-end or special occasion.

Jim
stacy3
Original Author
15 years ago
Linda, I actually ended up adding some of the seeds from the poblanos to increase the heat. I did add the one jalapeno, without seeds. I'm not sure of the difference in heat between poblanos, anaheims or mexican greens...I'll be making them again soon, will wanted them for breakfast, lunch and dinner. :-)
jessyf
15 years ago
Looks like a versatile recipe, good way to use up chicken!

For added heat, would you want to consider chipotles?
User
15 years ago
Stacy, I'm glad you like that recipe. I'm sure it was just as good with flour tortillas.

As Jessica mentioned, it really is versatile. I've made it with chicken and with pork chili verde between layers.

Jessica, there are a lot of peppers that could be added for more heat, but if you used chipotles they are going to add a smokey flavour that for me wouldn't go with the green chili sauce. But, that is just me, it might very well appeal to others.
annie1992
15 years ago
Oh yeah, Elery would love these. I'm going to his house for the weekend, I'll stop at Horrock's on the way home and pick up chilies and tomatillos, he'll be here next weekend.

Annie
stacy3
Original Author
15 years ago
Jessica, I agree with Ann...chipotles have their place and I love them too, but the smokiness might overpower the other great flavors - that green chile sauce just shines

:-)

...I'd just save the jalapeno seeds and if it's not hot enough, add some of those.
jimster
15 years ago
Speaking of versatility, these can be meatless also, in which case they are simply cheese chilaquiles. A dollop of sour cream is a nice garnish.

Incidentally, while I have had chilaquiles made in individual servings like Ann's, they are often made in a large baking pan like lasagna. And the tortillas are normally cut up in quarters before frying. But those are insignificant differences.

I wouldn't encourage subbing flour tortillas for corn however, any more than I would want Doritos made from wheat flour. But then, I AM a corn tortilla fan. :-)

BTW, by subbing poblano chiles, you made your chilaquiles just a bit more authentically Mexican. In Mexico, poblanos would be used, although any mild green chiles are pretty much interchangeable. To make the sauce more picante, add more jalpenos or serranos.

Jim
jimster
15 years ago
I forgot to say that chilaquiles, like enchiladas, can be made with red chile sauce as well as green. More versatility!

Jim
User
15 years ago
Jim the original recipe is "meatless" and that is the way I make these most of the time. And I know what you mean about corn tortillas. They are my favourite too. Especially homemade corn tortillas. But I know that they are not everyone's favourite. If I was ever tempted to use flour tortillas in this dish I would fry them first.

Ann
stacy3
Original Author
15 years ago
i did fry them and how yummy it made them!
jimster
15 years ago
"Especially homemade corn tortillas."

You can say that again! Manufactured tortillas are totally different from homemade. Homemade corn tortillas have a pocket, like pita bread, because they puff while baking. Manufactured tortillas don't. Manufactured tortillas lack the freckles and charred spots of the homemade ones. The manufactured ones are not fit to be eaten plain, as a bread. Homemade tortillas are. And does the house smell good while they are being baked!

The knack of making them is easy to learn. I highly recommend it to anyone who likes to cook Mexican food.

Jim
BeverlyAL
15 years ago
That recipes sounds really good.

Jimster, that doesn't sound like the chilaquiles I have eaten or seen recipes for. The ones I'm talking about have a red sauce instead of green and are usually made with stale or leftover tortilla chips. Or if you don't have those you usually cut the tortillas in pieces and fry them before making the chilaquiles. Of course I'm no Mexican specialist, maybe you have lived in Mexico before?
Lars
15 years ago
I've only seen chilaquiles made from flour tortillas that were rolled with a filling and then fried (I believe deep fried). In Mexico City, I would always go to a tortilla factory to get tortillas, and I would buy them right after they were made and still warm. There are lots of these factories on the street, and I would just go up to their window to buy them. My friends would buy tortillas daily (or have their maids buy them), and so there was no need to make them at home. The flour tortillas I have found at HEB stores in Texas are also extremely fresh and generally still warm when I find them on the shelves. I've made corn tortillas from fresh masa, and they were no better than what I bought on the street in Mexico City. As for factory flour tortillas - the ones that Trader Joe's sells are the best I've found in California, but they must be refrigerated. I also vacuum seal them, which helps.

Lars
jimster
15 years ago
Lars and Beverly,

Might you be thinking of chimichangas, not chilaquiles?

Jim
jimster
15 years ago
Beverly,

I reread your messaage and it seems you are talking about red chilaquiles. Didn't I mention that as an option? Most I have made or eaten were green and, as Ann says, meatless. But red would be yummy too.

Jim
doucanoe
15 years ago
I bought what I needed to make these, and decided to high heat roast a chicken for dinner tonight and then make the stacked enchiladas with the leftover chicken tomorrow night.

I'll report back...maybe even withpictures, ya never know!

Linda
jimster
15 years ago
Linda,

Was it a success? Did you get pics It's good you have the leftover chicken to work with.

Lars,

Your comments add an important perspective to the tortilla picture.. I had written a reply about it which somehow was deleted as I get accustomed to a new computer and a new connection to the Internet.

In Mexico, California or the Southwest I know you can buy good corn tortillas. Here in the Northeast the commercial ones don't resemble a real tortilla and are far from fresh. They are shrink wrapped in plastic and sit on the store shelf for untold days. They are thick and dense. They are barely usable for cooking and totally unsuitable for eating out of hand. It's not surprising that so many Americans avoid tortillas, although I think they miss the point by using flour tortillas in things like enchiladas. Anyway, for some of us, baking our own is the best solution. For those who are luckier, enjoy!

Beverly,

My reply to your question went missing also.

No, I haven't lived in Mexico, although I have seriously considered it. My interest in Mexico comes mostly from travelling around the Republic on several trips starting in the 1970's. Mexico is a very interesting place to travel, The food which is thought of as Mexican in the U.S. (tacos, burritos, enchiladas) is merely the tip of the iceberg of Mexican cuisine. I enjoy exploring out-of-the-way places such as Teotitlan del Valle, which is maybe where Lars bought rugs, or Miahautlan, where a gringo such as myself is seen as a curiosity by the locals (and greeted happily, by the way). I also enjoy larger cities such as Queretaro, which are not noted as tourist destinations. It's surprising how interesting and entertaining a place can be which has not been intentionally made for visitors. This thread has got me thinking again about how much I want to return.

Jim
doucanoe
15 years ago
I made them last night. I had the camera ready, but didn't take a photo because, like many of my dishes, they tasted WAY better then they looked! LOL

Delicious, Thanks Ann! Even Tim cleaned his plate! I used one jalapeno and two anaheims as called for and the chili sauce was very flavorful but not overly hot. He loved it and so did I. I could only eat half of one, tho. It's a very large serving. Especially because I served with a side of Woodie's Mexican Black Beans which I have come to love!

Jim, I have visited several areas of Mexico, too and I agree with your comments on the food. The best Mexican meal I ever had was in Monterrey. It was roasted chicken with a prickly pear cactus sauce at a restaurant calle Pollo El Palenque. Fabulous!

Linda
annie1992
15 years ago
Linda, I'm glad to hear you like this so well, I bought tomatillos and anaheim peppers today, so I'll make them next weekend for Elery.

I also stopped in Lansing and bought fresh tortillas, made right there and made fresh daily, very thin and pliable. I'm still not crazy over corn tortillas, I liek the flour ones better, but these are better than most.

Annie
jimster
15 years ago
You're lucky to have those good corn tortillas in Michigan, Annie. Enjoy them.

Incidentally, for serving as bread at the table, tortillas should be warmed and served in a tortilla warmer. Tortilla warmers are made of every imaginable material from pottery to fabric. As well as being functional, they can be an attractive addition to the table setting. Mine are inexpensive plaited baskets I bought in a Mexican market.

Jim

Here is a link that might be useful: Tortilla Warmers
User
15 years ago
Gina gave me a tortilla warmer in one of our swaps. I love it. It keeps the tortillas hot for hours.

If anyone is interested in making homemade corn tortillas here is a pictorial outlining the steps.

Corn Tortilla Pictorial
jimster
15 years ago
That is a wonderful pictorial, Ann. Your photography is so good I can fairly smell the tortillas.

Jim
annie1992
15 years ago
Jim, I know I'm lucky to have fresh tortillas here in Michigan. In fact, I'm kind of surprised at the number of things available locally, if I look for them.

Being a largely agricultural area, we have a large hispanic population and they aren't all migrants, some are permanent residents. We have several small hispanic groceries and restaurants, and can get things like fresh tortillas or hand made tamales. In fact, I had an intern whose came from Mexico with her parents and her mother used to send in tamales. They were so popular that the intern started making extra money by taking orders for them by the dozen. My girls loved them, me not so much, I don't care for the masa.

Annie
jimster
15 years ago
Now that you mention it, I've noticed an influx of Mexican immigrants in Southern Ohio, resulting in many authentic Mexican stores and restaurants appearing. I haven't noticed it in Michigan because I haven't been to Michigan in several years. Around here the immigrants are most often Brazilian.

Jim
annie1992
15 years ago
Jim, I think that's one of the real benefits of having so many different ethnic backgrounds here, we can take the best of all the foods and call them our own!

Annie
taft
15 years ago
What? No photo of the enchilada's?
stacy3
Original Author
15 years ago
well, hgtvme, I can't believe you made me go looking on ann's blog for a pic, and now I am drooling over sooo many things...:-)

I actually made these again and loved them just as much.

It doesn't get any better than this!

I hope you don't mind that I posted your photo Ann. Mine wouldn't have been nearly as gorgeous - even if I had taken the time to take one. :-)

Here is a link that might be useful:

Ann's Stacked enchiladas...

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