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Stacked enchiladas are a comforting, layered dish made with corn tortillas, savory meat or beans, rich enchilada sauce, and gooey melted cheese. Unlike traditional rolled enchiladas, the stacked style feels like a Mexican-style lasagna — with bold flavor in every bite and less time spent rolling!
⏱️ Prep Time
| Task | Time |
|---|---|
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
🔧 Equipment
- 9×13-inch baking dish (or individual oven-safe plates for stacked singles)
- Large skillet
- Mixing bowls
- Spoon or ladle
- Aluminum foil
🛒 Ingredients (Serves 6)
Base:
- 12 corn tortillas
- 3 cups shredded cooked chicken, ground beef, or black beans
- 3 cups red or green enchilada sauce (store-bought or homemade)
- 2 cups shredded cheddar or Mexican blend cheese
- 1/2 cup diced onion (optional)
- 1/4 cup sliced black olives (optional)
Toppings:
- Chopped cilantro
- Sour cream
- Diced avocado or guacamole
- Sliced jalapeños
- Lime wedges
🧾 Ingredient Notes
- Tortillas: Corn tortillas hold up better than flour in enchiladas and give a traditional texture.
- Meat: Use rotisserie chicken for convenience or seasoned ground beef for a heartier version.
- Sauce: Red chile sauce is common in New Mexico-style; green enchilada sauce or salsa verde works great too.
👨🍳 Instructions
- Preheat Oven:
- Set oven to 375°F (190°C).
- Warm the Sauce:
- Heat enchilada sauce in a saucepan or skillet until warm. This helps tortillas absorb flavor and stay soft.
- Soften Tortillas:
- Lightly fry or warm tortillas in a skillet or microwave to make them flexible and prevent cracking.
- Assemble Layers:
- In the bottom of a greased baking dish, spread a little enchilada sauce.
- Place 3–4 tortillas in a single layer (cut in halves if needed to fit).
- Add a layer of meat or beans, sauce, onions/olives (if using), and cheese.
- Repeat layers: tortillas → filling → sauce → cheese until you run out (3–4 layers total).
- Finish with a generous layer of sauce and cheese on top.
- Bake:
- Cover loosely with foil and bake for 20 minutes.
- Remove foil and bake another 10 minutes until bubbly and golden.
- Rest & Serve:
- Let sit for 5–10 minutes before slicing.
- Top with sour cream, avocado, cilantro, or other desired toppings.
📊 Nutrition Facts (Approx. per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~480 |
| Protein | ~28g |
| Carbs | ~32g |
| Fat | ~25g |
| Fiber | ~6g |
| Sodium | ~850mg |
💡 Tips & Variations
🔥 Tips:
- Make ahead: Assemble and refrigerate up to 24 hours before baking.
- Freeze-friendly: Wrap tightly in foil and freeze before or after baking.
- Layer smart: Use enough sauce between layers to prevent dryness.
🌮 Variations:
- Green Chile Pork Stacked Enchiladas: Use shredded pork and green chile sauce for a New Mexico favorite.
- Vegetarian: Swap meat for beans, roasted veggies, or sautéed spinach and mushrooms.
- Cheesy Only: Make a 3-cheese version with Oaxaca, Monterey Jack, and cheddar.
