Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 6
If you’re craving bold, comforting flavors straight from the heart of the Southwest, Stacked Enchiladas are about to become your new favorite weeknight dinner. Unlike traditional rolled enchiladas, this version is layered like a casserole — each layer built with corn tortillas, rich enchilada sauce, melted cheese, and a savory filling of seasoned meat, beans, and vegetables. It delivers all the saucy, cheesy satisfaction of classic enchiladas, but with far less effort. Instead of rolling each tortilla, you stack them, bake until bubbly and golden, and serve generous slices that are both hearty and comforting. This recipe strikes the perfect balance between homemade comfort and restaurant-quality flavor, making it ideal for family dinners, potlucks, or meal prep.
Ingredients
For the Filling
1 tablespoon olive oil
1 pound (450 g) ground beef or shredded cooked chicken
1 small onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon paprika
Salt and black pepper to taste
1 (15 oz / 425 g) can black beans, drained and rinsed
1 cup frozen corn (optional)
For the Sauce
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
3 tablespoons chili powder
2 cups chicken or vegetable broth
1 (8 oz / 225 g) can tomato sauce
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cumin
Salt to taste
Alternatively, you can substitute with 2 cups of store-bought enchilada sauce for convenience.
For Assembling
12 corn tortillas
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack or pepper jack cheese
½ cup chopped fresh cilantro (optional)
1 green onion, sliced
1 small tomato, diced (for garnish)
Optional Toppings
Sour cream, guacamole or sliced avocado, lime wedges, and jalapeño slices
Equipment Needed
Large skillet, medium saucepan, 9×13-inch baking dish, mixing spoons, whisk, knife, and cutting board
Step-by-Step Instructions
Step 1: Prepare the Enchilada Sauce
In a medium saucepan, heat the vegetable oil over medium heat. Add flour and chili powder, whisking continuously for about one minute until fragrant. Gradually pour in the broth while whisking to avoid lumps. Stir in the tomato sauce, garlic powder, onion powder, cumin, and salt. Bring to a gentle simmer, reduce heat to low, and cook for 8 to 10 minutes until slightly thickened. Remove from heat and set aside. Homemade sauce provides richer flavor, but store-bought works perfectly well when short on time.
Step 2: Cook the Filling
In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing for about 2 minutes until softened. Add the ground beef, breaking it apart as it cooks, and brown for about 6 to 8 minutes. Stir in the chili powder, cumin, paprika, salt, and pepper. Add the black beans and corn, then cook for another 2 minutes. Remove from heat and set aside. For a vegetarian version, skip the meat and use sautéed bell peppers, mushrooms, and beans.
Step 3: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease your baking dish with oil or nonstick spray.
Step 4: Assemble the Stacked Enchiladas
Spread about ½ cup of enchilada sauce evenly across the bottom of the baking dish. Arrange 3 or 4 corn tortillas in a single layer, overlapping slightly. Spoon one-third of the filling mixture evenly over the tortillas, followed by 1 cup of sauce and a generous sprinkle of cheddar and Monterey Jack cheese. Repeat the process—tortillas, filling, sauce, and cheese—until all ingredients are used, finishing with sauce and cheese on top. Cover the dish loosely with foil.
Step 5: Bake
Bake in the preheated oven for 25 minutes, covered. Remove the foil and bake an additional 10 minutes, until the cheese is melted, bubbly, and lightly crisped around the edges. Let the dish rest for 5 minutes before slicing for cleaner servings.
Step 6: Garnish and Serve
Top your baked enchiladas with chopped cilantro, green onions, diced tomatoes, or sliced jalapeños. Serve warm with sides like Spanish rice, refried beans, or a crisp salad. Add a dollop of sour cream, guacamole, or a squeeze of lime juice for extra brightness.
Chef’s Tips & Tricks
Warm tortillas briefly in a dry skillet before layering to prevent tearing. Avoid oversaturating the tortillas with sauce to maintain structure and prevent sogginess. Assemble the dish up to 24 hours ahead, refrigerate, and bake when ready—just add 10 minutes to the baking time if starting cold. Stacked Enchiladas also freeze well, baked or unbaked, for up to three months. For a spicier version, mix chopped green chilies or jalapeños into the filling.
Serving Suggestions
Serve with Mexican rice, cilantro-lime rice, refried or charro beans, fresh pico de gallo, salsa verde, cornbread, or tortilla chips with guacamole. For drinks, pair with margaritas, agua fresca, or iced horchata.
Nutrition Information (Per Serving, Approximate)
Calories: 430 kcal
Protein: 27 g
Total Fat: 22 g
Saturated Fat: 9 g
Carbohydrates: 32 g
Sugars: 6 g
Fiber: 6 g
Cholesterol: 70 mg
Sodium: 720 mg
Calcium: 240 mg
(Nutritional values are estimates and can vary based on ingredient brands and quantities used.)
Why You’ll Love This Recipe
It’s all the flavor of classic enchiladas without the hassle of rolling each one. The layered approach makes it easy, quick, and visually appealing. It’s a true family favorite—perfect for gatherings, easy to customize with different proteins or vegetables, and ideal for meal prepping since it reheats beautifully.
Variations and Customizations
Chicken Verde Enchiladas: Use green tomatillo salsa and shredded chicken.
Beef & Bean Combo: Add refried beans for extra creaminess.
Breakfast Enchiladas: Substitute scrambled eggs and chorizo for the filling.
Vegetarian Delight: Use bell peppers, zucchini, and black beans.
Cheese Lovers’ Dream: Add queso fresco or cream cheese between layers.
Conclusion
Stacked Enchiladas are a celebration of Southwestern comfort food at its finest—layered tortillas, flavorful sauce, hearty fillings, and gooey cheese baked into one irresistible dish. Every bite delivers a perfect mix of savory, spicy, and melty satisfaction. Whether you’re serving a family dinner, hosting friends, or preparing meals ahead of time, this recipe offers all the warmth and heart of homemade Mexican cooking in a simple, crowd-pleasing form.