Stacked Enchiladas

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Stacked Enchiladas are a delicious Southwestern favorite featuring layers of lightly fried corn tortillas, seasoned ground beef or shredded chicken, red or green enchilada sauce, and plenty of melted cheese. Unlike rolled enchiladas, these are stacked like a savory casserole, making them easier to prepare while delivering the same bold flavors. They’re often topped with a fried egg for an authentic New Mexico-style meal.

Recipe Information

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Servings: 6
  • Difficulty: Easy

Ingredients

For the Filling

  • 1 tablespoon olive oil
  • 1 pound (450 g) lean ground beef or 3 cups shredded cooked chicken
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Enchiladas

  • 12 corn tortillas (6-inch)
  • 2 tablespoons vegetable oil (for lightly frying tortillas)
  • 3 cups red enchilada sauce (or green enchilada sauce)
  • 3 cups shredded cheddar cheese or Monterey Jack cheese
  • 1 cup crumbled queso fresco (optional)

Optional Toppings

  • Fried eggs (one per serving)
  • Shredded lettuce
  • Diced tomatoes
  • Sliced avocado
  • Sour cream
  • Chopped cilantro
  • Sliced green onions
  • Pickled jalapeños
  • Lime wedges

Equipment

  • Large skillet
  • 9×13-inch baking dish
  • Small skillet (for frying tortillas)
  • Aluminum foil

Instructions

Step 1: Prepare the Filling

Heat the olive oil in a large skillet over medium heat.

Add the onion and cook for 4–5 minutes until softened.

Stir in the garlic and cook for 30 seconds.

Add the ground beef and cook for 6–8 minutes, breaking it into crumbles until browned. If using shredded chicken, simply heat it through after sautéing the onions and garlic.

Drain excess fat if necessary.

Season with:

  • Cumin
  • Chili powder
  • Smoked paprika
  • Oregano
  • Salt
  • Black pepper

Cook for 2 more minutes.

Step 2: Prepare the Tortillas

Heat the vegetable oil in a small skillet.

Lightly fry each tortilla for 10–15 seconds per side, just until soft and pliable.

Transfer to paper towels to drain.

Step 3: Warm the Sauce

Pour the enchilada sauce into a saucepan.

Simmer for 5 minutes over low heat.

Step 4: Assemble the Stacks

Preheat the oven to 375°F (190°C).

Lightly grease a 9×13-inch baking dish.

For each stack:

  1. Spread a little enchilada sauce on the bottom.
  2. Place one tortilla.
  3. Spoon on some seasoned meat.
  4. Sprinkle with shredded cheese.
  5. Add a little enchilada sauce.
  6. Repeat with two more tortillas, meat, sauce, and cheese.

Finish with extra enchilada sauce and a generous layer of cheese on top.

Step 5: Bake

Cover loosely with foil.

Bake for 20 minutes.

Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbling.

Step 6: Serve

Carefully transfer each stack to a plate.

Top with:

  • Fried egg (optional)
  • Sour cream
  • Avocado
  • Lettuce
  • Tomatoes
  • Cilantro
  • Green onions
  • Lime wedges

Serve immediately.

Serving Suggestions

Pair with:

  • Mexican rice
  • Refried beans
  • Black beans
  • Elote (Mexican street corn)
  • Guacamole
  • Pico de gallo
  • Tortilla chips and salsa

Storage

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Freezer

Wrap tightly and freeze for up to 3 months.

Thaw overnight in the refrigerator before reheating.

Reheating

Bake at 350°F (175°C) for 15–20 minutes, or microwave individual portions until hot.

Tips for Success

  • Lightly frying the tortillas keeps them from becoming soggy.
  • Warm the enchilada sauce before assembling for even baking.
  • Use freshly shredded cheese for the smoothest melt.
  • Don’t overfill the layers to keep the stacks stable.
  • Let the enchiladas rest for 5 minutes before serving so they hold together better.

Variations

Green Chile Stacked Enchiladas

Use green enchilada sauce and roasted Hatch green chiles.

Vegetarian Version

Replace the meat with black beans, pinto beans, sautéed mushrooms, zucchini, and corn.

Cheese Lover’s Version

Layer with cheddar, Monterey Jack, Pepper Jack, and queso fresco.

Breakfast Stacked Enchiladas

Top each serving with a fried egg and crispy breakfast potatoes.

Seafood Stacked Enchiladas

Replace the meat with cooked shrimp or crab and use a creamy green chile sauce.

Approximate Nutrition (Per Serving)

  • Calories: 620
  • Protein: 35 g
  • Carbohydrates: 35 g
  • Fat: 38 g
  • Saturated Fat: 17 g
  • Fiber: 5 g
  • Sugar: 5 g
  • Sodium: 980 mg

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