Stacked Enchiladas

Here’s a comforting Stacked Enchiladas recipe—layers of tortillas, sauce, and filling baked casserole-style. It’s easier than rolling enchiladas and just as flavorful.

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Stacked Enchiladas (Serves 4–6)

Ingredients

• 12 corn tortillas

• 2 cups enchilada sauce (red or green)

• 2 cups cooked shredded chicken, beef, or turkey
  (or 1½ cups seasoned black beans for vegetarian)

• 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)

• ½ small onion, finely diced

• 1 teaspoon ground cumin

• ½ teaspoon chili powder

• Salt & pepper, to taste

• Cooking spray or oil

Optional Toppings

• Fried or baked eggs (very traditional in New Mexico style)

• Sour cream

• Chopped cilantro

• Sliced green onions

• Diced tomatoes

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Instructions

1. Preheat Oven
   Preheat to 375°F (190°C). Lightly grease a baking dish.

2. Warm Tortillas
   Lightly warm tortillas in a skillet or microwave so they’re pliable.

3. Prepare Filling
   In a bowl, combine meat (or beans), onion, cumin, chili powder, salt, and pepper.

4. Assemble the Stacks

   • Spread a thin layer of enchilada sauce on the bottom of the dish.

   • Place a tortilla on the sauce.

   • Spoon on enchilada sauce, then add filling and cheese.

   • Repeat layers (tortilla → sauce → filling → cheese), finishing with sauce and cheese on top.

5. Bake
   Cover with foil and bake 20 minutes.
   Uncover and bake 10–15 minutes more until bubbly and lightly browned.

6. Serve
   Let rest 5 minutes. Serve stacks individually and add desired toppings.

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Tips & Variations

• New Mexico style: use red chile sauce and top with a fried egg.

• Spicy: add roasted green chiles or jalapeños between layers.

• Creamy: mix a little sour cream into the filling.

• Gluten-free: corn tortillas are naturally GF—just check the sauce.

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If you’d like, I can share a green chile stacked enchiladas, a beef & cheese version, or an air fryer mini stacked enchiladas recipe.