Stacked Jalapeño-Cheese Enchiladas
Stacked Jalapeño-Cheese Enchiladas might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 813 calories, 36g of protein, and 49g of fat each. For $2.83 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. If you have chilies, salt, yellow onion, and a few other ingredients on hand, you can make it. It is a rather inexpensive recipe for fans of Mexican food. 158 people found this recipe to be flavorful and satisfying. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by In Sock Monkey Slippers. With a spoonacular score of 96%, this dish is excellent. Try Stacked Chicken Enchiladas with Salsa Verde and Cheese, Stacked Breakfast Enchiladas, and Stacked Chicken Enchiladas for similar recipes.
Servings: 4
Ingredients:
2 jalapeño chilies, stemmed and halved
16 corn tortillas
Chopped fresh cilantro, for serving
2 cloves garlic, peeled
4 jalapeños, roasted*, stemmed, seeded, and diced
4 cups (1 pound) shredded Monterey Jack cheese
Salt
1/4 cup sour cream
1 1/2 pounds tomatillos, husked and halved
2 tablespoons vegetable oil
3 cups water
1/2 yellow onion, peeled and cut into wedges
Equipment:
pot
food processor
blender
oven
baking sheet
frying pan
tongs
Cooking instruction summary:
To make the salsa, combine the tomatillos, onion, garlic, and jalapeno chilies in a large pot. Add water and bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes until the tomatillos turn from bright green to muted green.Turn the heat off and allow to cool for 10 minutes. Transfer the pot contents including the liquid to a blender or a food processor, add cilantro, and blend until smooth. Add salt to taste. Return the salsa to the pot and keep warm over low heat.Preheat the oven to 350°F. Spread 1/4 cup of the salsa on each of four oven-proof plates. Place the plates on two large baking sheets.To make the enchiladas, in a medium skillet, heat 1 tablespoon of the oil over medium-low heat. One at a time, heat the tortillas in the oil, and then keep them wrapped in a cloth or tortilla warmer until all tortillas are heated.Each enchilada stack will be made up of four tortillas. To assemble the enchiladas, take a tortilla and using tongs, dip it into the salsa until lightly coated. Place the tortilla on one of the plates, and evenly top with 1/4 cup cheese, Monterey Jack, 1 teaspoon diced onion, and 1 tablespoon diced jalapeños. Dip another tortilla in the salsa, lay it on top and again, top with 1/4 cup Monterey Jack, 1 teaspoon onion, and 1 tablespoon of diced jalapeños. Repeat one more time. For the fourth tortilla, dip it in salsa, lay it on the previous layer, evenly spread over the tortilla 1 tablespoon sour cream, then top with 1/4 cup shredded Monterey Jack. Repeat full procedure for the remaining enchilada stacks.When done assembling, drizzle the remaining salsa over the stacks, slide baking sheets into the oven, and bake for 10 to 15 minutes, until the cheese is melted and beginning to bubble.Meanwhile, heat the remaining 1 tablespoon of oil over medium-high heat in a large skillet, and fry the eggs two at a time, to your preference.Serve the enchiladas warm, each topped with a fried egg and chopped cilantro.
Step by step:
1. To make the salsa, combine the tomatillos, onion, garlic, and jalapeno chilies in a large pot.
2. Add water and bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes until the tomatillos turn from bright green to muted green.Turn the heat off and allow to cool for 10 minutes.
3. Transfer the pot contents including the liquid to a blender or a food processor, add cilantro, and blend until smooth.
4. Add salt to taste. Return the salsa to the pot and keep warm over low heat.Preheat the oven to 350°F.
5. Spread 1/4 cup of the salsa on each of four oven-proof plates.
6. Place the plates on two large baking sheets.To make the enchiladas, in a medium skillet, heat 1 tablespoon of the oil over medium-low heat. One at a time, heat the tortillas in the oil, and then keep them wrapped in a cloth or tortilla warmer until all tortillas are heated.Each enchilada stack will be made up of four tortillas. To assemble the enchiladas, take a tortilla and using tongs, dip it into the salsa until lightly coated.
7. Place the tortilla on one of the plates, and evenly top with 1/4 cup cheese, Monterey Jack, 1 teaspoon diced onion, and 1 tablespoon diced jalapeños. Dip another tortilla in the salsa, lay it on top and again, top with 1/4 cup Monterey Jack, 1 teaspoon onion, and 1 tablespoon of diced jalapeños. Repeat one more time. For the fourth tortilla, dip it in salsa, lay it on the previous layer, evenly spread over the tortilla 1 tablespoon sour cream, then top with 1/4 cup shredded Monterey Jack. Repeat full procedure for the remaining enchilada stacks.When done assembling, drizzle the remaining salsa over the stacks, slide baking sheets into the oven, and bake for 10 to 15 minutes, until the cheese is melted and beginning to bubble.Meanwhile, heat the remaining 1 tablespoon of oil over medium-high heat in a large skillet, and fry the eggs two at a time, to your preference.
8. Serve the enchiladas warm, each topped with a fried egg and chopped cilantro.
Nutrition Information:
covered percent of daily need
