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Stacked enchiladas — also known as “layered enchiladas” — are a simpler, rustic take on the classic rolled version. Instead of filling and rolling each tortilla, you layer them like a lasagna, making this dish perfect for feeding a crowd or an easy weeknight meal. Packed with bold flavors, melty cheese, and rich sauce in every layer!
⏱️ Prep Time
| Task | Time |
|---|---|
| Prep Ingredients | 15 minutes |
| Cooking Time | 25–30 minutes |
| Total Time | 40–45 minutes |
🔧 Equipment Needed
- Large skillet
- 9×13-inch baking dish or oven-safe casserole dish
- Mixing bowls
- Spatula or spoon
- Foil (for baking)
🛒 Ingredients
Base Ingredients:
- 12 corn tortillas
- 2 cups cooked shredded chicken (or beef, beans, or veggie mix)
- 2½ cups red enchilada sauce (store-bought or homemade)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 small onion, finely chopped
- 1 tbsp oil (for softening tortillas)
Optional Toppings:
- Sour cream or Mexican crema
- Sliced green onions
- Chopped cilantro
- Avocado or guacamole
- Pickled jalapeños
🧾 Ingredient Notes
- Corn Tortillas: Traditional and hold up well in layers. Lightly fry or warm them to prevent tearing.
- Meat Options: Use rotisserie chicken, seasoned ground beef, or a plant-based substitute.
- Enchilada Sauce: A good-quality sauce makes a difference — use red or green based on preference.
- Cheese: Melts beautifully — try Oaxaca cheese for authenticity or add a little pepper jack for spice.
👩🍳 Instructions
- Preheat oven to 375°F (190°C).
- Prepare Tortillas (Optional but Recommended):
Lightly fry each tortilla in a bit of oil (10 seconds per side) to soften and prevent sogginess. Drain on paper towels. - Warm Enchilada Sauce:
Heat sauce in a skillet or saucepan until warm — this helps it spread more easily. - Assemble the Layers:
In a 9×13 baking dish:- Spread ¼ cup enchilada sauce on the bottom.
- Layer 4 tortillas (tear to fit).
- Add ⅓ of the chicken, ⅓ of the onions, ⅓ of the sauce, and ⅓ of the cheese.
- Repeat two more layers, ending with sauce and cheese on top.
- Bake:
Cover with foil and bake for 20 minutes.
Uncover and bake an additional 5–10 minutes until cheese is bubbling and golden. - Rest & Serve:
Let rest 5 minutes before slicing. Top with your favorite garnishes.
🥗 Nutrition Facts (per serving, approx. 6 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~430 kcal |
| Protein | 25g |
| Carbohydrates | 30g |
| Fat | 22g |
| Fiber | 4g |
| Sodium | 850mg |
(Values may vary depending on ingredients and toppings.)
💡 Tips
- Use a spoon to drizzle sauce between tortilla edges to prevent dry spots.
- Double the batch and freeze one before baking for an easy meal later.
- Don’t skip resting time after baking — it helps set the layers.
- Want a crisp top? Broil the top layer for 2 minutes after baking.
🔄 Variations
- Green Stacked Enchiladas: Use green enchilada sauce and add sautéed spinach or zucchini.
- Veggie Version: Substitute beans, corn, bell peppers, and mushrooms for meat.
- Breakfast Stack: Use scrambled eggs, chorizo, and potatoes with salsa verde.
- Spicy Kick: Add diced green chiles or mix hot sauce into your enchilada sauce.
