Wednesday, May 4, 2011

Cheesy Enchilada Stack

My local grocery store has started doing something which I think is akin to brilliance.  Each week they feature two recipes, and in a certain section of the store they have stacked everything you need to create the recipe – including a paper bag w/ handles to tote it all away in. 

Just today as I was bagging some onions, I saw two shoppers stop and grab that brown bag and a copy of the recipe.  Now, the recipes they feature are often not much my style, but I think the idea is a great one, and a much-needed one.  Even when I am on my A-game with meal planning  I still have days – maybe once each month - when I have to make a quick dash to the store to get something for dinner.  And of course there are always those that wander the aisles of the grocery store searching for some inspiration as to what to make for dinner all week. 

enchilada stacker 1

This recipe was one that was featured a couple of weeks ago.  When I saw it I thought my kids would like it, but that I probably wouldn’t.  Some dinners are like that you know.  Anyway…  I loved it.  Kids loved it.  Grandparents loved it.  I made it once more the next week, tweaking a few things and we liked it even more. 

What I loved:  It’s a quick meal using things I usually have around the house.  It’s a great substitute for taco-night (which my toddler is NOT a fan of.)  The leftovers are great the next day for lunch.  It’s flexible ( try subbing in red enchilada sauce, use ground turkey or shredded chicken, add in some diced green peppers & tomatoes, swap the refried beans for some mashed up black beans….) 

There’s a version here and here

Here’s the original recipe that I used

This is MY favorite version:

Cheesy Enchilada Stack

1 lb lean ground beef (as lean as I can find)
1 (10 oz) can green enchilada sauce
6 (10-inch) flour tortillas
8 oz shredded Monterrey Jack cheese (cheddar is fine if that’s what you have)
1 (16 oz) can refried beans
1 (4 oz) can chopped green chiles (mild)

preheat oven to 400 degrees

Brown ground beef in a skillet.  Remove from heat and drain off any fat.  Add 1/2 cup of the enchilada sauce to the ground beef and stir.  Set aside. 

Layer 1:  Spray a baking sheet with non-stick cooking spray.  Place one tortilla on baking sheet.  Top with 1/3 of the beef mixture and 1/4 cup of the cheese. 

Layer 2:  add a tortilla to the stack and spread with half of the refried beans, half of the diced green chiles, 1/4 cup of cheese about 3 Tablespoons of enchilada sauce.  Spread evenly.

Layer 3:  add a tortilla, 1/3 of the beef mixture and 1/4 cup of cheese.

Layer 4:  add a tortilla and spread with remaining refried beans, remaining green chiles, 1/4 cup cheese and 3 –4  Tablespoons enchilada sauce.  Spread evenly.

Layer 5:  add a tortilla, remaining beef mixture and 1/4 cup cheese. 

Top with last tortilla.

Cover entire stack with foil.  Bake for 30 to 40 minutes or until filling is hot.  Remove foil.  Top with 3-4 Tablespoons enchilada sauce and remaining cheese.  Bake for another 5 minutes until cheese is melted.

To serve, cut the stack into wedges.

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