Jordan Hollingshead | Crumbs
Jordan Hollingshead | Crumbs
Stacked enchiladas is a great recipe because it tastes great and is extremely versatile. If you see that you do not like the meat that we have in this recipe you can easily substitute it with something else. Everything in this recipe can be changed to make it more relatable to your taste buds, which allows it to suit everyone you are trying to serve.
Ingredients:
- 3 cups red enchilada sauce
- 18 small corn tortillas
- 1 15 ounce can black beans, rinsed and drained
- 1 15 ounce can whole kernel corn, drained
- 6 green onions, thinly sliced
- 1/2 pound of Chorizo
- 2 1/4 cups shredded Monterrey Jack or Mexican blend cheese
- 1/2 cup loosely-packed chopped fresh cilantro
Directions:
- Heat oven to 375 degrees Fahrenheit and prepare a 9×13-inch baking dish with cooking spray
- Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated
- Top with a layer of about 6 corn tortilla so that the entire dish is covered
- Sprinkle evenly with about 1 cup black beans, 1/2 cup corn, 1/4 cup cilantro, 1/2 cup of chorizo, 1/2 of the green onions and about 3/4 cup shredded cheese
- Repeat with a second layer of tortillas, then sauce, then beans, corn, cilantro, chorizo, green onions and cheese
- Then a final layer of tortillas, sauce and cheese
- Cover the pan with aluminum foil, then bake for 20 minutes
- Remove aluminum foil and place in oven uncovered and bake for 10 minutes or until the cheese is bubbly
- Serve warm
Jordan Hollingshead can be reached at [email protected]
