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Stacked enchiladas

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Ingredients/Components

salt - 1 tsp
water
vinegar - 1 Tbsp
pepper - 1/8 tsp
chili powder - 2 Tbsp
oregano - 2 tsp
cloves garlic - 3 item
cumin - 1 tsp
picante sauce - 12 oz
flour tortillas - 1 pkg
can mild enchilada sauce - 1 item
can whole green chilies
Monterrey Jack cheese, shredded - 3/4 lb
mexican meat receipe below - 2 lb
can black refried beans - 1 oz
Tile bottom of 9x13 greased pan with tortillas so completely covered

How to make stacked enchiladas:

Mix enchilada sauce and picante sauce. Tile bottom of 9x13 greased pan with tortillas so completely covered. Split open green chilies and layer on tortillas. Mix meat and beans together and spread half over chilies. Pour half the sauce over and top with 1/3 of the cheese. Repeat layers and top with a layer of tortillas and the rest of the cheese. Bake at 350 for 30-45 minutes or until cheese on top is melted and brown. Let stand 15-20 minutes out of oven, then cut into squares.Mexican Meat:2 lb. chicken or stew meat1 1/2 c. water3 cloves garlic2 Tbsp. chili powder1 Tbsp. vinegar2 tsp. oregano1 tsp. salt1/8 tsp. pepper1 tsp. cumin Place all ingredients in covered 2 quart pan. Bring to boil, cover and simmer on low 2 hours. Remove lid, return to boil and cook until most liquid is absorbed, about 10 minutes. Shred. Use in tacos, chimichangas, burritos, stacked enchiladas, etc.

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Recipe categories: Main dish, Meat, Beans.

Rating:

3.8

Average rating: 3.8, total votes: 4

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