Best 9 Stacked Pork Enchiladas Recipes

GREEN CHILE PORK ENCHILADAS

Steps:

• Preheat oven to 350 degrees. In a large bowl, stir pork, 2 cups cheddar cheese, mozzarella cheese, green chiles and sour cream together until blended. Pour melted butter over top and mix again. Set aside.
• Wet 2-3 paper towels and wring out slightly so it's not dripping wet, but not completely dry either. Open wet paper towels and wrap a stack of corn tortillas in the paper towels. Microwave 1-2 minutes or until tortillas are hot and pliable.
• While tortillas are being warmed, spread about 1/2 cup enchilada sauce into the bottom of a large baking dish.
• Take a hot tortilla and spread about 3 tablespoons of filling down the center.
• Roll into a tight enchilada and place into baking dish. Repeat until no filling remains. Pour enchilada sauce overtop the finished rolled and filled tortillas. Top with remaining 1 cup cheddar cheese.
• Bake 20-30 minutes or until everything is hot and bubbly. Serve hot.

PULLED PORK ENCHILADAS

Steps:

• Preheat oven to 350F/180C.
• Heat 1 tbsp olive oil in a pan over high heat. Add the pork carnitas and cook until the bottom is nicely browned - about 1 1/2 minutes. Do not turn, just make the bottom crispy (to keep the pulled pork as moist as possible), then remove the pulled pork into a bowl. It does not matter if the top isn't heated through, it will heat in the oven.
• Add the corn, black beans, 1/2 cup enchilada sauce and 1/2 cup cheese into the bowl and mix to combine.
• Spread 1/2 cup of Enchilada Sauce on the bottom of the baking dish.
• Place 1/2 packed cup of filling (from step 3) into a tortilla and roll up and place in the baking dish.
• Pour over the remaining Enchilada Sauce, and bake for 10 minutes.
• Remove from oven and scatter the cheese on, then bake for a further 10 to 15 minutes until the cheese is bubbling and golden.
• Let stand for 5 minutes before serving.

PORK ENCHILADAS RECIPE

Steps:

• Gather the ingredients.
• Trim fat off of pork. Try to get as much as you can, but you can also leave some for flavor.
• Rub pork with salt, pepper, oregano, brown sugar, coriander, and chili powder.
• Place roast in Instant Pot insert. Add garlic, onion, olive oil, enchilada sauce, chicken broth, and vinegar. Cover and allow it to marinate in refrigerator for at least 1 hour but up to 24 hours.
• Place insert into the Instant Pot. Turn roast in the liquid. Cook on meat setting for 60 minutes. Allow steam to escape when timer goes off.
• Remove roast from liquid and cool slightly. Shred meat with 2 forks until you have small pieces. You probably will not use all of the pork, you can set it aside for another recipe. You can also pull out the bone and use it for another recipe or dispose.
• Leave liquid in the Instant Pot insert. Cook on sauté setting, uncovered for 8 to 10 minutes or until sauce has reduced by one-third.
• Preheat oven to 350 F. Add a 1/2 cup of sauce to shredded pork and toss to coat. Set aside pork and remaining sauce in separate bowls while you prepare tortillas.
• Heat oil in a small sauté pan on medium-high heat. Add a tortilla to pan and cook for 20 seconds per side. Remove from oil with tongs and place on a plate. Continue until you have fried all the tortillas. They are not supposed to get crispy; the oil just helps to make them pliable.
• Dip each tortilla into the sauce you set aside and coat both sides.
• Stack tortillas on a plate until you've coated all of them. Pour a cup of sauce into bottom of a 9 x 13-inch casserole dish. Fill each tortilla with a 1/4 cup of pork, along with a few slices of red onion and a few tablespoons of grated Monterey Jack cheese.
• Roll up tortilla around filling and place seam-side down into baking dish. Fill the baking dish tightly with enchiladas.
• Pour another cup of the sauce of top of enchiladas and then top with remainder of shredded Monterey Jack cheese.
• Bake for 25 minutes, uncovered, until cheese is melted and browned and sauce is bubbly.

CHRISTMAS-STYLE STACKED ENCHILADAS

Steps:

• Make the green sauce: Heat the olive oil in a large saucepan over medium-high heat. Season the pork with garlic salt and pepper, add to the pan and brown on all sides. Add the minced garlic and cook 30 seconds, then add the chiles, tomatoes, red pepper flakes and 3 cups water. Simmer until the pork is tender, about 1 hour. Combine the flour and 1 cup water in a blender until smooth, then whisk into the sauce and simmer until the sauce thickens, about 5 more minutes.
• Meanwhile, make the red sauce: Process the chili powder, garlic and 5 cups water in a blender until smooth. Season the flour with garlic salt and pepper in a shallow dish. Heat the olive oil in a large skillet over medium-high heat. Toss the beef in the flour, then add to the skillet to brown on all sides. Pour in the chili powder mixture and simmer until the beef is tender, about 15 minutes.
• Make the enchiladas: Preheat the broiler. Place 4 tortillas on a baking sheet. Sprinkle each with cheese, then top with green sauce on one side and red on the other. Repeat to make two more layers. Top the stacks with more cheese and broil until melted, 3 to 5 minutes. Meanwhile, mist a nonstick skillet with cooking spray and fry the eggs as desired, then season with salt and pepper. Top each enchilada stack with lettuce, tomatoes and a fried egg.

STACKED ENCHILADA

Steps:

• In a large skillet, saute pepper in oil for 3 minutes. Add garlic and cook 2 minutes longer or until pepper is crisp-tender. Stir in the chicken, beans and onions; heat through. Transfer to a bowl and keep warm. , In the same skillet, combine enchilada and picante sauces. Coat both sides of one tortilla with sauce mixture; place in a greased 9-in. pie plate. Top with a third of the chicken mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla, sauce and cheese. , Cover and bake at 350° for 18-22 minutes or until heated through. Remove to a serving plate and cut into wedges. Serve with sour cream and lettuce if desired.

STACKED PORK ENCHILADA'S

Steps:

• 1. Preheat oven to 400 degree's. Dredge pork in flour and then fry in oil until browned and done. Add 2 TBS flour to hot mixture to start a gravy.
• 2. Add 2 cans Enchilada Sauce, Green Chilies and Garlic. If the mixture seems too thick, you can add a small amount of water to it.
• 3. Heat Corn Tortilla's in a small amount of hot oil to soften them. Drag the Tortilla's through the gravy mixture, one at a time. Layer in a 9x13 greased pan. After the first 6 Tortilla's are placed in the pan, sprinkle cheese and some onion on each plus a small amount of the gravy mixture. Begin the process again, layering to a stack of four. Sprinkle the top tortilla with cheddar cheese then place in oven. Bake approximately 20 minutes - or until bubbling.

TRADITIONAL NEW MEXICO RED CHILE CHEESE "STACKED" ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F. Each serving will contain 3 corn tortillas. Take the tortilla and dip it in hot oil or dip it in the red chile sauce and put on plate. Top this with cheese and onion and more sauce and put another dipped tortilla on top and repeat this 2 times. Heat in the oven or under the broiler until cheese melts and top with a fried egg. Garnish the plate with the lettuce and tomato. You can serve this with fried potatoes or pinto beans.
• To make a casserole, you can layer the above in a baking dish with the final layer on top being cheese, do not put eggs on the casserole. Bake for about 20 minutes, until all is warm and melted. Garnish with lettuce and tomato. Can also serve with sour cream, chopped olives and guacamole.
• Remove the stems and seeds of the chile pods. Soak the pods in water or simmer on stove for about 10 minutes. Place chile and garlic in a blender with 1/4 cup water and puree until smooth. (Use 6 to 8 pods of chile and 2 cloves of garlic at a time, which will make the puree smoother and easier to work with.) Add more water as needed to get a medium consistency. In a sauce pan, add pureed chile with Mexican Oregano and salt to taste. Bring to a slow boil, and then simmer for 20 minutes. Pork can be browned and added to sauce while simmering.

GREEN CHILE STACKED ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium-high heat. Run 1 tortilla through the hot oil until softened, 2 to 3 seconds per side; transfer to a plate. Layer a dry tortilla on top of the cooked tortilla on the plate. Cook another tortilla in the hot oil and stack on the dry tortilla. Repeat process until all the tortillas are used.
• Cook and stir chicken and onion in the same skillet, adding more oil if needed, until chicken is 2/3 done, about 10 minutes. Add green chiles; cook and stir until chicken is no longer pink in the center and onions are tender, 5 to 10 minutes more.
• Layer tortillas in a 9x13-inch baking dish; top with chicken mixture, enchilada sauce, Monterey Jack cheese, and mozzarella cheese. Repeat layering until all ingredients are used, ending with sauce and cheese.
• Bake in the preheated oven until cheese is golden brown, 35 to 45 minutes. Cool until set, 5 to 10 minutes.

CROCK POT STACKED ENCHILADAS

Steps:

• Brown your beef or cook the other meat you are using.
• Mix cooked meat, cumin, cream cheese and onion together.
• Spray inside of crock pot with nonstick spray, then pour a little enchilada sauce on the bottom.
• Place one tortilla in the bottom of the pot.
• Cover with some of the meat mixture.
• Pour a little enchilada sauce on top of meat.
• Sprinkle some cheese on top of sauce.
• Add another tortilla and continue layering until you run out of meat mixture.
• You should still have some cheese and sauce left.
• Top with a tortilla, then pour remaining enchilada sauce over all.
• Cook on HIGH for 4 hours.
• When it's done, sprinkle remaining cheese on top, replace lid until cheese melts.
• Cut into wedges with plastic spatula to serve.