Name: Stacked Enchiladas
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6
Cuisine: Italienne
Ingredients: 2 garlic cloves, sliced; 1/2 yellow onion, coarsely chopped; 1 (28-ounce) can whole, peeled tomatoes; 2 tablespoon (30 ml) s all-purpose flour; 2 teaspoon (10 ml) s ancho chile powder, or to taste; 1/2 teaspoon (3 ml) dried oregano; 1/2 teaspoon (3 ml) salt; 1/2 cup (120 ml) water; 1 tablespoon (15 ml) olive oil; 12 corn tortillas (6 to 7-inch size); 2 tablespoon (30 ml) s olive oil; 2 tablespoon (30 ml) s finely chopped red or yellow onion; 1 cup (240 ml) froz en corn; 1/4 teaspoon (1 ml) salt; Pinch black pepper; 1 can black beans, rinsed and drained; 4 ounce (113 g) s queso fresco, crumbled (or feta or Monterey jack); 1 ripe avocado, cut into slices; 4 to 6 radishes, thinly sliced; Leaves from 1/4 bunch cilantro

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Whenever I think about stacked enchiladas, I’m transported back to a bustling kitchen, filled with laughter and the comforting aroma of spices. Cooking stacked enchiladas isn’t just about the delicious result; it’s about the journey—the shared moments, the spills, and the accidental discoveries that make each attempt unique.

Stacked enchiladas have always held a special place in my heart, not just for their rich flavors but for the memories they inspire. Each layer of tortilla, sauce, and filling feels like a new chapter in a story that unfolds with every bite. Whether it’s a quiet evening with family or a lively gathering of friends, these enchiladas are the ultimate crowd-pleaser.

The beauty of stacked enchiladas lies in their simplicity and versatility. They invite creativity, allowing you to play with flavors and textures, and they never fail to bring a sense of warmth and comfort. As we dive into this recipe, let’s embrace the imperfections and joys that come with making stacked enchiladas.

So, roll up your sleeves and get ready to create a dish that’s not only delicious but steeped in tradition and personal touch. Stacked enchiladas are more than just a meal—they’re an experience, a celebration of flavors, and a testament to the joy of cooking.

Stacked Enchiladas

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Author: Chloe
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Yield: 6
Category: Side Dish
Method: Baking
Cuisine: Italienne

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Description

Discover how to make delicious stacked enchiladas with our simple recipe guide. Learn the secret techniques to perfecting layers of flavor in every bite.

Ingredients

2 garlic cloves, sliced
1/2 yellow onion, coarsely chopped
1 (28-ounce) can whole, peeled tomatoes
2 tablespoon (30 ml) s all-purpose flour
2 teaspoon (10 ml) s ancho chile powder, or to taste
1/2 teaspoon (3 ml) dried oregano
1/2 teaspoon (3 ml) salt
1/2 cup (120 ml) water
1 tablespoon (15 ml) olive oil
12 corn tortillas (6 to 7-inch size)
2 tablespoon (30 ml) s olive oil
2 tablespoon (30 ml) s finely chopped red or yellow onion
1 cup (240 ml) froz en corn
1/4 teaspoon (1 ml) salt
Pinch black pepper
1 can black beans, rinsed and drained
4 ounce (113 g) s queso fresco, crumbled (or feta or Monterey jack)
1 ripe avocado, cut into slices
4 to 6 radishes, thinly sliced
Leaves from 1/4 bunch cilantro

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Instructions

Set your oven to 350ºF to preheat.
Prepare the sauce: Blend the garlic, chopped onion, canned tomatoes, flour, chili powder, oregano, salt, and water until it forms a smooth mixture. In a large pan over medium heat, warm the oil. Pour in the sauce and stir regularly until it starts to boil. Reduce the heat and let it simmer gently for 10 minutes, stirring frequently or using a splatter guard if needed. The sauce should be thick like heavy cream; add more water if it needs thinning.
Get the tortillas ready: Use a pastry brush to coat both sides of a tortilla with oil, place it on a plate, and repeat with another tortilla by placing it on top and brushing the top side. Continue this process, stacking the tortillas as you go. Press down lightly on the stack to ensure every side is oiled. Arrange them on two baking sheets and bake for 10 minutes, or until the edges are slightly crisp.
Make the filling: In a bowl suitable for the microwave, mix the onion, corn, salt, and pepper. Heat in the microwave for 2 minutes. Add the beans and heat for another minute, or until everything is warmed through. Cover the mixture to keep it warm.
Put together the enchiladas: Position four plates near the stove. Take one tortilla, dip it in the sauce, and place it on a plate. Spread 2 tablespoons of filling over it. Dip another tortilla in the sauce, place it on top, and add 2 more tablespoons of filling. Dip a third tortilla in the sauce and layer it on top. Drizzle some additional sauce over this stack. Sprinkle one-fourth of the cheese, avocado slices, radishes, and cilantro leaves on top. Repeat the process with the remaining tortillas, sauce, and toppings. If you wish, place each stack on a baking sheet in a 350°F oven to keep them warm as you finish assembling the others. Serve all the stacks at the same time.

Notes

Blend the sauce thoroughly to incorporate garlic and onion for a smooth, even flavornRotate baking sheets midway to achieve consistent tortilla crispinessnSlice avocado just before assembly to keep it fresh and prevent browning

Mastering Stacked Enchiladas

Fundamentals

To create the perfect stacked enchiladas, begin by understanding the fundamentals of this dish. Stacked enchiladas differ from their rolled counterparts in their layering approach, offering a lasagna-like presentation that is both visually appealing and incredibly satisfying. The key to success lies in balancing flavors and textures, ensuring each layer complements the next.

The sauce is the heart of the dish. It’s where the magic begins, and it’s crucial to get it right. Using ingredients like garlic, onion, and ancho chile powder, you’ll create a sauce that’s rich, bold, and packed with depth. The addition of flour helps thicken the sauce, giving it a creamy consistency that coats each layer perfectly.

Preparation/setup

Preparation is key when it comes to stacked enchiladas. Start by preheating your oven to 350ºF, ensuring it’s ready to crisp up your tortillas to perfection. In parallel, blend your sauce ingredients to a smooth consistency, preparing to simmer them into a rich, velvety base that will envelop your tortillas.

Next, focus on your tortillas. Properly coating them with olive oil ensures they achieve a delightful crispness in the oven. This step is vital as it adds texture to the dish, creating a contrast with the soft, flavorful fillings. Once baked, these tortillas become the perfect vessel for holding all the delicious components together.

Creating the Perfect Enchilada Layers

Technique

Mastering the technique of stacking enchiladas involves a careful balance of sauce, filling, and tortilla. Begin by dipping each tortilla in your prepared sauce, ensuring it absorbs the rich flavors. This step is crucial as it infuses the tortillas with the essence of the dish, making every bite burst with taste.

As you layer, alternate between tortillas and your vibrant filling of corn, beans, and onion. Each layer should be a harmonious blend of textures and flavors, with the sauce tying everything together. Don’t rush this process—take your time to evenly distribute the filling, ensuring each bite is as satisfying as the last.

Tips and Tricks

For the best results, consider a few tips and tricks. Use a splatter guard when simmering your sauce to minimize cleanup and maintain focus on your cooking. If your sauce becomes too thick, add a splash of water to achieve the desired consistency. This flexibility allows you to customize the sauce to your liking, ensuring it’s just right.

Additionally, when stacking your enchiladas, press gently on the layers to help them adhere and create a cohesive dish. This technique not only enhances presentation but also ensures the flavors meld together seamlessly. Remember, the goal is to create a dish that is both beautiful and delicious.

Perfecting Stacked Enchiladas

Perfecting Results

Achieving perfection in stacked enchiladas requires attention to detail and a willingness to adapt. Strive for even layers, where each component is distinct yet harmonious. The sauce should be rich and flavorful, while the filling provides a delightful contrast of textures and tastes.

Don’t hesitate to adjust seasoning as needed. A pinch of salt or an extra dash of ancho chile powder can transform the dish, elevating it to new heights. Taste as you go, and trust your instincts to guide you toward the perfect flavor profile.

Troubleshooting and Variations

If you encounter challenges, such as overly soggy tortillas or a sauce that’s too thick, don’t worry—these are opportunities for creativity. Adjust the sauce consistency with a bit of water, or bake the tortillas slightly longer for added crispness. Embrace variations by experimenting with different cheeses or adding your favorite spices to the filling.

Remember, stacked enchiladas are versatile. Feel free to incorporate seasonal ingredients or substitute with what you have on hand. The goal is to create a dish that reflects your unique taste and style, making every bite a personal expression of culinary artistry.

Serving and Storing Stacked Enchiladas

Serving and Presentation

Presentation is key when serving stacked enchiladas. Garnish each stack with crumbled queso fresco, avocado slices, and thinly sliced radishes. These toppings not only add visual appeal but also enhance the overall flavor profile, providing a fresh and vibrant contrast to the rich, savory layers beneath.

Serve the enchiladas warm, allowing the cheese to slightly melt and the flavors to meld together. For a stunning presentation, arrange the enchiladas on a large platter, allowing guests to admire the colorful layers before diving in. This dish is as much a feast for the eyes as it is for the palate.

Pairings and Storage

When it comes to pairings, stacked enchiladas shine alongside a simple salad or a bowl of fresh salsa. These accompaniments lighten the meal and provide a refreshing contrast to the rich, layered flavors of the enchiladas. Consider adding a touch of lime or a sprinkle of cilantro to the salad for an extra burst of freshness.

For storage, cover any leftovers with plastic wrap or store them in an airtight container. Stacked enchiladas can be refrigerated for up to three days, allowing you to enjoy them later. Reheat gently in the oven to maintain their texture and flavor, ensuring every bite is as delightful as the first.

Conclusion

Stacked enchiladas are a testament to the joy of home cooking. Each layer tells a story, inviting creativity and experimentation. With the right balance of flavors and textures, they transform into a dish that’s both comforting and exhilarating. The beauty of stacked enchiladas lies in their simplicity, allowing each ingredient to shine and create a harmonious blend.

As you master the art of stacked enchiladas, remember that perfection comes with practice and personalization. Embrace the process, savor the flavors, and share the experience with loved ones. Whether enjoyed as a cozy family dinner or an impressive dish for guests, stacked enchiladas are sure to become a cherished favorite in any kitchen.

FAQs – Stacked Enchiladas

Based on our recipe instructions, preparing Stacked Enchiladas takes about 45 minutes to an hour. This includes time for preheating the oven, preparing the sauce, baking the tortillas, and assembling the dish. Ensure you have all ingredients ready and follow the steps closely for a smooth cooking experience.

You’ll need the following ingredients: 2 garlic cloves, 1/2 yellow onion, a 28-ounce can of whole peeled tomatoes, all-purpose flour, ancho chile powder, dried oregano, salt, water, olive oil, corn tortillas, finely chopped onion, frozen corn, black pepper, a can of black beans, queso fresco (or feta or Monterey jack), a ripe avocado, radishes, and cilantro leaves.

Yes, you can use queso fresco, but if it’s unavailable, feta or Monterey jack are great alternatives. These cheeses provide a similar texture and flavor profile, ensuring your Stacked Enchiladas remain delicious and authentic.

To prepare the sauce, blend garlic, onion, canned tomatoes, flour, chili powder, oregano, salt, and water until smooth. Heat olive oil in a pan, add the sauce, and stir until it boils. Reduce heat and simmer for 10 minutes until thickened. Add water if needed to achieve a heavy cream-like consistency.

If the sauce becomes too thick, gradually add more water until it reaches the consistency of heavy cream. If it’s too thin, continue simmering it gently to reduce and thicken. Stir frequently to ensure even cooking and prevent sticking.

Serve Stacked Enchiladas by layering three tortillas with filling and sauce on each plate, topping with cheese, avocado slices, radishes, and cilantro. To keep the stacks warm, place them on a baking sheet in a 350°F oven until ready to serve. Enjoy with a refreshing fruit juice on the side.

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Stacked Enchiladas: Easy & Delicious Layered Delight