RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6594
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| Recipe Name: |
Layered Enchilada Stacks - Copy - Copy |
| Source: |
Chef Wendy Perry, Personal Chefs Network |
Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
Mexican |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
10.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$5.90
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Can use ground turkey or seafood rather than beef
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Ingredients:
3 Tablespoons oil, olive
12 Each tortilla, flour, 6 inch or corn
1 Cup salsa, medium
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Directions:
Sauté peppers and onion in 2 tablespoons oil until tender; set aside.
Brown meat, crumbling while cooking. Mix half the chili powder with meat while cooking.
Stir in ½ the onions and pepper mixture; set aside to cool.
Heat 1 tablespoon oil in skillet; mix in flour. Add tomatoes and remaining chili powder. Stir until thick. Stir in remaining onions and peppers. Preheat oven to 350 degrees.
Lay 4 tortillas in bottom of pan; spread on some beans, cheese and meat in the center; top with some sauce.
Repeat layers 3 times, ending with cheese. Pour any remaining sauce around stacks.
Bake half an hour until cheese is thoroughly melted. Let sit 10 minutes before serving. May use lo-fat cheese.
Suggested Side: Mexican Corn
TO SERVE: Top with favorite salsa and sour cream...and any extra cheese that was left. |
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| Nutrition per Serving: |
| Calories: |
1620 |
Total Carbs: |
101.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
280.0 |
Fat: |
158.5 |
Protein: |
85.03 |
| Fiber: |
99.99 |
Sodium: |
963.21 |
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