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.
