Stacked Enchiladas (also known as “New Mexico-style” enchiladas) are a delicious, easier alternative to rolled enchiladas. Instead of rolling tortillas around a filling, they’re layered — kind of like Mexican lasagna — and smothered with sauce and cheese.
Here’s a classic, easy stacked enchilada recipe you can customize with your favorite fillings:
🌮 Stacked Enchiladas Recipe
📝 Ingredients:
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12 corn tortillas
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2 cups red or green enchilada sauce (store-bought or homemade)
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2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
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1 lb ground beef, shredded chicken, or beans (optional filling)
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1 small onion, diced (optional)
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1 tbsp oil (for softening tortillas)
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Optional toppings: chopped cilantro, sour cream, avocado, chopped green onions, black olives
🍳 Instructions:
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Preheat oven to 375°F (190°C).
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Cook filling (if using):
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For ground beef: Brown in a skillet, drain excess fat, and mix in ½ cup of enchilada sauce.
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For shredded chicken or beans: Warm and season to taste.
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Prepare tortillas:
Lightly fry each tortilla in a little oil to soften (optional but recommended for texture), or microwave in a damp towel to soften. -
Layer the enchiladas:
In a greased 9×13 baking dish or smaller circular dishes:-
Spread a bit of sauce on the bottom.
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Add a tortilla.
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Spread some filling, cheese, and sauce.
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Repeat layers (usually 3-4 tortillas per stack).
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Top with a final tortilla, more sauce, and a generous handful of cheese.
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Bake for 20–25 minutes, or until cheese is melted and bubbly.
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Serve hot with your favorite toppings!
