Stacked Enchiladas Recipe: A Delicious Mexican-Inspired Dish

If you love enchiladas, but want a simpler and faster way to enjoy them, stacked enchiladas are the perfect solution! This layered version of the classic dish eliminates the need for rolling tortillas while still delivering bold flavors, gooey cheese, and a deliciously saucy texture. Whether you prefer beef, chicken, or a vegetarian option, this recipe is customizable and easy to make for any occasion.

Why You'll Love This Recipe

✅ Easier than traditional enchiladas – No rolling required! ✅ Rich, cheesy, and flavorful – Every bite is packed with deliciousness. ✅ Customizable – Use your favorite protein or keep it vegetarian. ✅ Great for meal prep – Perfect for leftovers and reheating.

Ingredients

For the Enchiladas:

• 12 corn tortillas

• 2 cups cooked shredded chicken (or substitute with ground beef, shredded beef, or beans for a vegetarian version)

• 2 cups enchilada sauce (red or green, homemade or store-bought)

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

• 1/2 cup chopped onions

• 1/2 cup black beans (optional)

• 1/2 cup corn kernels (optional)

• 1/2 teaspoon cumin

• 1/2 teaspoon chili powder

• Salt and pepper to taste

Toppings (Optional but Recommended):

• Chopped cilantro

• Sliced jalapeños

• Diced avocado

• Sour cream

• Diced tomatoes

• Crumbled queso fresco

Instructions

Step 1: Prepare the Filling

1. In a bowl, mix shredded chicken (or chosen protein), black beans, corn, onions, cumin, chili powder, salt, and pepper.

2. Stir in 1/2 cup of enchilada sauce to coat the mixture evenly.

Step 2: Assemble the Stacked Enchiladas

1. Preheat your oven to 375°F (190°C).

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

3. Place 3 corn tortillas in a single layer.

4. Add a portion of the chicken mixture, sprinkle with cheese, and drizzle with enchilada sauce.

5. Repeat the layers until all ingredients are used, finishing with a generous amount of cheese on top.

Step 3: Bake the Enchiladas

1. Cover with foil and bake for 20 minutes.

2. Remove the foil and bake for another 5-10 minutes until the cheese is melted and bubbly.

Step 4: Garnish and Serve

1. Let the enchiladas cool for a few minutes before slicing.

2. Top with chopped cilantro, jalapeños, avocado, sour cream, and diced tomatoes.

3. Serve warm and enjoy!

Tips for the Best Stacked Enchiladas

• Use fresh tortillas – If they're too dry, lightly warm them to prevent cracking.

• Homemade enchilada sauce gives the best flavor, but store-bought works great for convenience.

• Layer wisely – Evenly distribute the filling to ensure every bite is packed with flavor.

• Let it rest – Allow the dish to cool for a few minutes before serving so the layers hold together better.

Frequently Asked Questions

Can I make this ahead of time?

Yes! Assemble the stacked enchiladas, cover them, and store in the fridge for up to 24 hours before baking.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) or in the microwave.

Can I freeze stacked enchiladas?

Absolutely! Assemble the dish, cover it tightly, and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for 40-45 minutes.

Conclusion

Stacked enchiladas are a quick, easy, and delicious way to enjoy a classic Mexican dish without the extra effort of rolling tortillas. With layers of cheesy, saucy goodness, this meal is sure to be a family favorite. Try it out and let us know your favorite toppings! 🌮🔥