I found this recipe on Pinterest and adapted it from Chef-in-Training and thought WOW that looks really yummy and sounds super easy to make, so I made one last week. Well......The easy and yummy part were true. I haven't actually ever had an enchilada stack that tasted so good before, but the thing nobody told me was just how messy it would be if I didn't do it correctly. I will show pictures at the end of my flop. I did however make it a second time because (remember how yummy I said it was) well it really was Awesome! So This is how I made it the second time around. And if you like Mexican food even a little bit, you have got to try this recipe.
Here's what you need:
1-1/2 pounds lean ground beef
2 (10 oz) cans red enchilada sauce, I used a combo of Old El Paso and Store brand, reserve 1/4 cup for top
8 10" flour tortillas
2-1/2 cups shredded cheese, I used a Colby Jack pre-shredded, reserve 1/3 cup for top
1 (16 oz) can refried beans
2 - (4 oz) cans diced green chilies, drained
3 green onions, diced
Pre heat oven to 400 degrees. Place two pieces of tin foil on a baking sheet, overlapping in the middle and spray with cooking spray and set aside.
Reserve 1/4 cup enchilada sauce and 1/3 cup cheese for the top of the stack.
In a medium skillet brown ground beef over medium high. Drain off the fat and add 1/2 cup enchilada sauce and stir to combine.
Place one tortilla on the spray tin foil on the baking sheet and start your stack. Top the tortilla with 1/4 of the meat mixture and spread out to edges. Top meat with a handful of the cheese, I didn't measure just sprinkled it evenly over the meat.
Then top with another tortilla. Add 1/3 of the beans and 1/3 cups enchilada sauce, 1/3 of the green chilies,and a sprinkle of cheese.
Top with another tortilla and repeat the layers until you have used up all the meat, sauce, beans, chilies, and cheese. Finish with a plain tortilla on top. You should end up with 8 layers.
Bring the tin foil up and cover the whole stack with it. Bake for 30 minutes then uncover and top with remaining enchilada sauce, reserved cheese and green onions. Bake for an additional 5 minutes, uncovered, or until cheese is melted.
This is the YUMMY GOODNESS that came out of the oven. Messy but worth it!
Ok, so I said I would show pictures of the first flop....This is what I did (at least to my thinking what was wrong). The original recipe didn't say how to cover the stack so I just covered it like it said and here's what happened.
Just so you know, we still ate this. I just smushed all the goodness together and scooped it onto plates.
Now that I've given you a laugh for the day, go make this for dinner and your tummy will be rewarded!
Linking up with:
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