ENCHILADA CASSEROLE
DINNER AT HOME
I just posted two Pressure Cooker recipes in a row. Think this is a blog first for me. Promise there will not be anymore for at least a month. I will get back to doing what I do best. That is eating out. Did however want to share another great recipe from Bob Warden's Cook Book "Great Food Fast". This book is a must for anyone who wants to save time and serve delicious meals using a Pressure Cooker. My entire family was surprised how good the Layered Enchilada Casserole turned out. The dish had tons of flavor and was easy to make with ingredients that we had in the house. The only thing that I did not have on hand were the black olives. Think I will try this recipe with chicken next time. You may buy the Bob Warden cookbook on Amazon via the link below:
ENCHILADA CASSEROLE
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| BOB WARDEN'S "GREAT FOOD FAST" LAYERED ENCHILADA RECIPE |
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TOMATOES, RED ONION, CILANTRO, DICED GREEN CHILIS, CHUNKY SALSA, SHREDDED
MEXICAN CHEESE BLEND, CORN TORTILLAS AND GROUND BEEF |
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| BROWN THE ONION AND GROUND BEEF IN PAN UNTIL COOKED |
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| COOK ONIONS AND GROUND BEEF UNTIL BROWNED |
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| ADD TOMATOES, GREEN CHILIS, CILANTRO AND CHUNKY SALSA (OLIVES IF YOU HAVE THEM) |
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| MIX GROUND BEEF, ONIONS AND OTHER INGREDIENTS TOGETHER |
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| ADD 1/4" OF WATER TO PRESSURE COOKER |
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| PLACE 1/5 OF THE BEEF MIXTURE INTO WATER IN PRESSURE COOKER |
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| COVER BEEF MIXTURE WITH CORN TORTILLAS |
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| COVER TORTILLAS WITH BEEF MIXTURE AND REPEAT FOR THREE LAYERS |
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| COVER LAST LAYER OF TORTILLAS WITH BEEF MIXTURE |
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| PRESSURE COOK ON HIGH FOR 5 MINUTES |
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| ENCHILADAS AFTER 5 MINUTES IN THE PRESSURE COOKER |
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| TOP ENCHILADAS WITH SHREDDED MEXICAN CHEESE BLEND |
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| TURN PRESSURE COOKER TO WARM SETTING, COVER AND COOK FOR 10 MINUTES |
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| FINISHED LAYERED ENCHILADA CASSEROLE |
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DOES NOT LOOK GREAT FOR PRESENTATION BUT THE FLAVOR IS THERE
HARD TO MAKE THIS DISH LOOK GOOD ON A PLATE BUT THE FLAVOR IS GOOD |
This looks yummy. I'm making it right now. I can't read the amounts of anything. Hmm hope I guess right.
ReplyDeleteI couldn't read the measurements either until I clicked on the picture to get a larger image. It cleared right up!
DeleteAlso if there is any way of knowing some of the recipes in the book I'd like to possibly purchase it. I couldn't find any sneak peeks. :)
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ReplyDeleteI'm new to the IP family. So you put this directly into the pressure cooker without using any other pan? Is that right? I'm having a problem finding a pan to fit in mine right now, and this would solve that problem, and this is the recipe I wanted to make too. Thanks. Jeanette
ReplyDeleteNope, this isn't PIP (pot in pot) cooking... just layer it directly into the pressure cooker insert (after adding the small amount of water to the bottom). :)
DeleteThis looks and sounds amazing. However, it looks really wet/watery. I'm assuming the corn tortillas have not turned to mush?
ReplyDeletedo not recall it being mushy and the tortillas were not mush
DeleteQuestion about the recipe and 12 tortillas, it looks like the 1st layers has 8 tortillas, leaving only 4 tortillas for the remaining layers. Do we need more tortillas?
ReplyDeleteI just used what would fit in the pressure cooker
DeleteAlthena, I finally worked up the courage to try this recipe!! I added 1/2C corn & black beans each to the meat, but otherwise, I loved it!! Next time I will add some of the cheese in between the layers instead of all of it just on top. My favorite casserole and now I can do it in the IP! Thanks!!
ReplyDeleteCan you use flour tortillas or would they just disintegrate?
ReplyDeleteCan you use flour tortillas or would they just disintegrate?
ReplyDeleteCan you use flour tortillas or would they just disintegrate?
ReplyDeleteCan you use flour tortillas or would they just disintegrate?
ReplyDeletehave never tried with flour tortillas
ReplyDelete