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:

Quickview
813k Calories
36g Protein
49g Total Fat
62g Carbs
42% Health Score
Limit These
Calories
813k
41%

Fat
49g
75%

  Saturated Fat
29g
186%

Carbohydrates
62g
21%

  Sugar
10g
12%

Cholesterol
108mg
36%

Sodium
873mg
38%

Get Enough Of These
Protein
36g
73%

Calcium
974mg
97%

Phosphorus
932mg
93%

Vitamin C
70mg
85%

Fiber
10g
43%

Magnesium
151mg
38%

Vitamin B2
0.63mg
37%

Manganese
0.71mg
36%

Zinc
5mg
36%

Selenium
24µg
35%

Vitamin B6
0.63mg
31%

Vitamin A
1529IU
31%

Vitamin K
28µg
27%

Vitamin B3
5mg
27%

Potassium
895mg
26%

Copper
0.41mg
20%

Iron
3mg
19%

Vitamin B12
0.98µg
16%

Vitamin B1
0.23mg
15%

Vitamin E
2mg
15%

Folate
50µg
13%

Vitamin B5
0.77mg
8%

Vitamin D
0.74µg
5%

covered percent of daily need
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Food Trivia

Perhaps as a relic of an ancient Roman custom of planting parsley on graves, a sprig of parsley was either associated with the devil or as an antidote for poison. Adding a sprig to a plate of food may have originated as a gesture of good faith and as way to safeguard the meal from evil.

Food Joke

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