My Take On The Crazy Stacked Enchilada (W Pics)

[tx smoker]

Somebody posted one of these a couple weeks ago and I knew immediately I was gonna make one...and I did. Was not gonna come right behind him with a virtually identical thread so I was gonna wait a bit to post this. Then somebody else posted one...so I waited again. Apologies but it's impossible to remember who posted everything in this. There's just too much going on but I sure do appreciate all the ideas I started mine with smoked pulled pork, then mixed a bunch of stuff into it.

Started out making my own enchilada sauce. This stuff is to die for!!

The PP with serrano peppers, a can of Ro Tel tomatoes with habaneros, onions, some cheese, and a little sauce. Looks ugly as sin but it tasted great

Put a tort in the casserole dish, sauce, the PP mixture, and some black olives

Cheese of course. It's smoked extra sharp cheddar

Another tort and more sauce

Another full round of the goodies

Finally a 3rd tort on top, more sauce, olives, and cheese. It's ready to go on the grill

About 30 minutes later and I'm a happy camper

Sliced and on the plate. This was a full meal in and of itself. It didn't need anything else

A close up shot to see all the goodies

Nothing like a 4 pound enchilada This was absolutely fantastic. Used up the last of the PP though and Tracy has mandated that I will be smoking another butt this weekend. It's in the fridge right now getting happy.
No question when it's done she's gonna want me to make another one of these. Typically I like to mix things up and do different stuff but there's nothing about this I'd change.

Thanks once again for enduring the continued insanity, but I'm having a blast making all this off-the-wall stuff. Y'all take care, stay safe, and we will see you on the next episode of "Tales From The Crypt"

Robert

 

[TNJAKE]

Man o man Robert! That's 4lbs of deliciousness right there. Bookmarked to try. Nice job bud

 

[Sowsage]

Dang that looks good man! I honestly think I could do all 4lb .....on a good day lol. I Love doing the stacked enchiladas . we do them in the crock pot all the time and they turn out awesome!

 

[sawhorseray]

Boy howdy Robert, that enchilada looks absolutely delicious, Like! I'm going to be trying this out on my next endeavor for sure. Last night I made a batch of enchiladas using just about the exact same ingredients, down to the black olive, but rolled them up like burritos. This appears to be a far superior method as stuff isn't falling out all over the floor when trying to get them in the baking dish, and you can make them BIG! Thanks for posting amigo, something new for me to try! RAY

 

[Steve H]

Robert, that is a crazy delicious looking enchilada! Big like!

 

[Brokenhandle]

That's one awesome looking enchilada Robert! Can see why that filled ya up. Shelly just made regular enchiladas last week...but not so good at picture taking thus no post. Will definitely give this a try!

Ryan

 

[JLeonard]

Where does the line form for summa this goodness? Looks great!
Jim

 

[SmokinVOLfan]

Hell yeah Robert. Looks fantastic buddy. Recently made my first batch of homemade enchilada sauce and will never turn back so I know yours is over the top good. LIKE

 

[MJB05615]

Looks really great Robert! Another excellent idea to keep it together too. I couldn't finish all of that, but I'd like to give a try.

 

[lilhef]

That looks awesome! I have some PP in the freezer and I am totally doing this!

 

[jcam222]

4 lbs of Mexican goodness!! Looks awesome Robert

 

[tallbm]

Somebody posted one of these a couple weeks ago and I knew immediately I was gonna make one...and I did. Was not gonna come right behind him with a virtually identical thread so I was gonna wait a bit to post this. Then somebody else posted one...so I waited again. Apologies but it's impossible to remember who posted everything in this. There's just too much going on but I sure do appreciate all the ideas I started mine with smoked pulled pork, then mixed a bunch of stuff into it.

Started out making my own enchilada sauce. This stuff is to die for!!
View attachment 469637

The PP with serrano peppers, a can of Ro Tel tomatoes with habaneros, onions, some cheese, and a little sauce. Looks ugly as sin but it tasted great
View attachment 469636

Put a tort in the casserole dish, sauce, the PP mixture, and some black olives
View attachment 469638

Cheese of course. It's smoked extra sharp cheddar
View attachment 469639

Another tort and more sauce
View attachment 469640

Another full round of the goodies
View attachment 469641

Finally a 3rd tort on top, more sauce, olives, and cheese. It's ready to go on the grill
View attachment 469642

About 30 minutes later and I'm a happy camper
View attachment 469643

Sliced and on the plate. This was a full meal in and of itself. It didn't need anything else
View attachment 469644

A close up shot to see all the goodies
View attachment 469645

Nothing like a 4 pound enchilada This was absolutely fantastic. Used up the last of the PP though and Tracy has mandated that I will be smoking another butt this weekend. It's in the fridge right now getting happy.
No question when it's done she's gonna want me to make another one of these. Typically I like to mix things up and do different stuff but there's nothing about this I'd change.

Thanks once again for enduring the continued insanity, but I'm having a blast making all this off-the-wall stuff. Y'all take care, stay safe, and we will see you on the next episode of "Tales From The Crypt"

Robert

That looks great!
I'm super interested in your enchilada sauce.

It would be a cool to see a thread where people post there various from scratch enchilada sauces and what types they are. My mother makes great enchiladas but sauce always come out of a can and got doctored up. I've never knowingly ate a great one from scratch except from Tex-Mex restaurant I used to live next to. They did 3 amazing sauces. A traditional one like yours, a green tomatillo one, and my favorite a New Mexican red sauce.

 

[chilerelleno]

There ya go Robert, tearing up the Tex-Mex with a vengeance!
YUM!

 

[civilsmoker]

Robert that is the definition of creating layers of flavor! Nice work!

 

[tx smoker]

Man o man Robert! That's 4lbs of deliciousness right there. Bookmarked to try. Nice job bud

Thanks a bunch Jake, and apologies to all for the delayed responses. Been busy of late. With all the great stuff you've been turning out, if you find this worthy of replicating, that's an honor. Appreciate it sir.

Dang that looks good man! I honestly think I could do all 4lb .....on a good day lol. I Love doing the stacked enchiladas . we do them in the crock pot all the time and they turn out awesome!

Travis...after seeing some of those sandwiches you've made, I'd be willing to put my money on you getting all the way through it. Thank you for the kind words.

Boy howdy Robert, that enchilada looks absolutely delicious, Like! I'm going to be trying this out on my next endeavor for sure.

Accolades are appreciated my friend. It was darned tasty and actually very easy to put together. Only takes a few minutes to make the sauce and from there it's just piling stuff up.

Robert

 

[tx smoker]

Robert, that is a crazy delicious looking enchilada! Big like!

Thanks Steve. Yes it was crazy but I only followed suit behind some of the other folks here. Thank you for the LIKE.

That's one awesome looking enchilada Robert! Can see why that filled ya up.

Yes sir Ryan, it was dense (kinda like me??) and very filling. Made for one heck of a meal though.

Where does the line form for summa this goodness? Looks great!

No line Jim. Just have a seat on the patio and I'll bring you a plate. If you're gonna make the trip that's the least I can do

Robert

 

[tx smoker]

Hell yeah Robert. Looks fantastic buddy. Recently made my first batch of homemade enchilada sauce and will never turn back so I know yours is over the top good.

I remember you making your own enchilada sauce on a whim. I came up with mine a year and a half or so ago and have not turned back either. It's just so much better than store bought. Thank you for the kind words my friend.

Looks really great Robert! Another excellent idea to keep it together too. I couldn't finish all of that, but I'd like to give a try.

Appreciate it Mike. We had no leftovers, but there were two of us...well Tracy had a bit left for lunch the next day but I was pretty much down to licking the casserole dish when dinner was done

That looks awesome! I have some PP in the freezer and I am totally doing this!

Emulation is the highest form of flattery. I'm thrilled you find this worthy enough to try. Hopefully you enjoy it as much as we did.

Robert

 

[tx smoker]

4 lbs of Mexican goodness!! Looks awesome Robert

Thanks so much Jeff. does not hold a candle to the amazing stuff you consistently turn out bit it sure did fill the void.

That looks great!
I'm super interested in your enchilada sauce.

It would be a cool to see a thread where people post there various from scratch enchilada sauces and what types they are

Once again, apologies for the delay in responding but here ya go. The recipe looks convoluted but it's actually very simple. Mostly it's notes on things to be aware of


3 tablespoons olive oil
3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)
1 tablespoon ground chili powder
1 1/2 teaspoon guajillo pepper
1 teaspoon ancho pepper
½ teaspoon arbol pepper
1 teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon dried oregano
1/2 teaspoon salt, to taste
2 tablespoons tomato paste
2 cups vegetable broth
1 teaspoon apple cider vinegar or distilled white vinegar

Freshly ground black pepper, to taste

This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.

In a medium-sized pot over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!

Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.

Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it.

Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary.

If you're into Mexican themed food, which apparently you are, I also have a great recipe I put together for Ranchero sauce if you'd like that too.

Should you be inclined to start the thread about enchilada sauces, I'd be happy to chime in. It may be kinda fun.

Robert

 

[tx smoker]

There ya go Robert, tearing up the Tex-Mex with a vengeance!
YUM!

Thanks Chile!! It's all your fault though buddy. you're the one that got me started really dialing in the flavor profiles of Mexican themed food a couple years ago...ad we are loving it!!

Robert that is the definition of creating layers of flavor! Nice work!

Hee hee hee...I guess you're 100% correct. It was definitely "layered" with flavors, really good flavors at that.

Robert

 

[chef jimmyj]

Great looking food and a nice recipe for the Sauce! I'll have to try it, with your Chile Vinegar...JJ