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Kunzler Southwest Enchilada Stack

kunzler-southwest-enchilada-stack

Description



Spice up your day with a meal that taste as good as it looks. This layered pie is sure to kick “taco night” up a notch.

Prep
30m

Cook
25m

Serves
12 – 14

Where to Buy Kunzler Products

Ingredients



  • 1 pack Kunzler Southwest Franks, sliced thick on a bias

  • 6 10” Flour Tortillas
  • 1 tablespoon extra-virgin olive oil, plus more for the baking dish
  • 1 medium sized red onion, sliced
  • 6 bell peppers (2 red, 2 yellow, 2 orange) sliced
  • 1 jalapeno pepper, diced
  • 4 ears corn on the cob (or 2 cups frozen corn)
  • 1 can black beans, rinsed and drained
  • 16 ounces shredded cheese (sharp cheddar & Colby jack)
  • 1 bunch cilantro, stems removed and washed
  • Sour Cream (for serving)
  • Guacamole (for serving)

Directions



Step 1

Preheat the oven to 375°F.  

Step 2

Slice peppers and onion. Place sauté pan on burner set to high heat. Add 1T butter to the pan, and add peppers and onions. Sauté until onions are translucent. Remove from the pan and place into a medium sized mixing bowl. Return the pan to the burner set to high heat add 1T butter and corn kernels. Cook and stir for 6-8 minutes, place cooked corn kernels in the bowl with pepper and onion mixture. Add 1 T butter to the pan and cook the frank slices for 6 minutes. Remove from the heat adding the frank slices to the mix in the bowl.

Step 3

Lightly butter (or spray) the 10” spring form pan. Begin assembly of the Enchilada stack by placing a flour tortilla in the pan. Divide the mix into 5 even portions, place first portion evenly on the first flour tortilla. Sprinkle a layer of cheese mixture and cover with flour tortilla. Continue assembling until you have 6 tortillas with 5 layers of filling and cover the top tortilla layer with the cheese.

Step 4

Place the spring form pan on a sheet tray place into the oven and bake for 20 – 25 minutes until the top cheese layer is beginning to reach a golden brown color on the edges.

Step 5

Remove from the oven, carefully remove the spring form outside. Gently slide the Enchilada stack onto a cutting board. Slice into wedge and serve with sour cream and guacamole. Sprinkle chopped cilantro over the top. Enjoy.

Kunzler Southwest Enchilada Stack

http://www.kunzler.com/recipe/kunzler-southwest-enchilada-stack/

Ingredients

  • 1 pack Kunzler Southwest Franks, sliced thick on a bias

  • 6 10” Flour Tortillas
  • 1 tablespoon extra-virgin olive oil, plus more for the baking dish
  • 1 medium sized red onion, sliced
  • 6 bell peppers (2 red, 2 yellow, 2 orange) sliced
  • 1 jalapeno pepper, diced
  • 4 ears corn on the cob (or 2 cups frozen corn)
  • 1 can black beans, rinsed and drained
  • 16 ounces shredded cheese (sharp cheddar & Colby jack)
  • 1 bunch cilantro, stems removed and washed
  • Sour Cream (for serving)
  • Guacamole (for serving)

Directions

  1. Preheat the oven to 375°F.  
  2. Slice peppers and onion. Place sauté pan on burner set to high heat. Add 1T butter to the pan, and add peppers and onions. Sauté until onions are translucent. Remove from the pan and place into a medium sized mixing bowl. Return the pan to the burner set to high heat add 1T butter and corn kernels. Cook and stir for 6-8 minutes, place cooked corn kernels in the bowl with pepper and onion mixture. Add 1 T butter to the pan and cook the frank slices for 6 minutes. Remove from the heat adding the frank slices to the mix in the bowl.
  3. Lightly butter (or spray) the 10” spring form pan. Begin assembly of the Enchilada stack by placing a flour tortilla in the pan. Divide the mix into 5 even portions, place first portion evenly on the first flour tortilla. Sprinkle a layer of cheese mixture and cover with flour tortilla. Continue assembling until you have 6 tortillas with 5 layers of filling and cover the top tortilla layer with the cheese.
  4. Place the spring form pan on a sheet tray place into the oven and bake for 20 – 25 minutes until the top cheese layer is beginning to reach a golden brown color on the edges.
  5. Remove from the oven, carefully remove the spring form outside. Gently slide the Enchilada stack onto a cutting board. Slice into wedge and serve with sour cream and guacamole. Sprinkle chopped cilantro over the top. Enjoy.