Stacked Enchiladas

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When you think of comfort food with bold flavors and heartwarming satisfaction, enchiladas are usually at the top of the list. Unlike the rolled version you often see in restaurants, stacked enchiladas are a rustic, layered take on the dish. Think of them as the Mexican cousin of lasagna—where tortillas replace the pasta, and layers of saucy, cheesy goodness bring everything together. This style of enchiladas is traditional in parts of New Mexico and the Southwest, where they are often stacked high with red chile sauce, cheese, and sometimes a fried egg on top. Here, we’ll walk through a simple yet flavorful stacked enchilada recipe that you can make at home.

Ingredients

For the Red Enchilada Sauce:

  • 3 tablespoons vegetable oil or lard

  • 3 tablespoons all-purpose flour

  • 3 tablespoons chili powder (mild or hot, depending on your taste)

  • 2 teaspoons ground cumin

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • ½ teaspoon dried oregano

  • ½ teaspoon salt (more to taste)

  • ¼ teaspoon black pepper

  • 2 cups chicken broth or vegetable broth

  • 1 (8-ounce) can tomato sauce

For the Enchiladas:

  • 12 corn tortillas (sturdy yellow or white corn)

  • 2 cups cooked shredded chicken, beef, or pork (optional; can be left vegetarian)

  • 1½ cups cooked black beans or pinto beans (if desired)

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

  • ½ cup diced onions (optional, for layering)

  • ½ cup sliced black olives (optional)

  • ½ cup chopped fresh cilantro (for garnish)

  • 2 green onions, sliced thinly (for garnish)

  • Sour cream, avocado slices, or a fried egg (optional toppings)

Instructions

Step 1: Make the Red Enchilada Sauce

Start by preparing your sauce, which is the heart of this dish. In a medium saucepan, heat the oil over medium heat. Whisk in the flour and cook for about one minute to form a roux, which helps thicken the sauce. Stir in chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper. Let the spices bloom for about 30 seconds, releasing their fragrance.

Slowly whisk in the broth, making sure to avoid lumps, and then stir in the tomato sauce. Reduce the heat and simmer the sauce for 10–15 minutes until it thickens slightly. Taste and adjust seasoning as needed. Remove from heat and keep warm.

Step 2: Prepare the Tortillas

Corn tortillas can crack if used straight from the package. To make them pliable, you have two options: lightly fry them in a bit of oil for 10–15 seconds per side, or stack them on a plate, cover with a damp paper towel, and microwave for 30 seconds. This step prevents breakage and ensures they soak up the sauce beautifully.

Step 3: Assemble the Stacked Enchiladas

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a large ovenproof skillet.

Spread a thin layer of enchilada sauce on the bottom. Place 3 corn tortillas in a single layer, slightly overlapping to cover the base. Spread a little more sauce over the tortillas, followed by a portion of meat or beans, some diced onions if using, and a generous sprinkle of cheese.

Repeat with another layer of tortillas, sauce, filling, and cheese. Continue stacking until you’ve used all the tortillas, finishing with a final layer of sauce and cheese on top.

Step 4: Bake

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and golden around the edges. If you like a crispy cheese topping, switch the oven to broil for the last 2 minutes, keeping a close eye to avoid burning.

Step 5: Garnish and Serve

Once baked, let the stacked enchiladas rest for 5 minutes before slicing. Garnish with chopped cilantro, green onions, black olives, or even a fried egg on top—just like the New Mexican style. Serve with sour cream and avocado slices on the side for added richness.

Tips and Variations

  1. Vegetarian Version: Skip the meat and use beans, roasted vegetables like zucchini and bell peppers, or sautéed mushrooms for a hearty meat-free option.

  2. Protein Swaps: Shredded rotisserie chicken, ground beef, or pulled pork all work beautifully. You can even use leftover brisket for a smoky twist.

  3. Cheese Choices: Monterey Jack melts creamy and mild, while sharp cheddar gives more bite. A Mexican cheese blend combines both worlds.

  4. Add Heat: If you enjoy spice, add chopped jalapeños or a drizzle of hot sauce into the layers.

  5. Egg Topping: A fried egg with a runny yolk placed on top of each serving is classic in New Mexico and adds a delicious richness.

Serving Suggestions

Stacked enchiladas pair wonderfully with a side of Mexican rice, refried beans, or a fresh green salad. For a casual dinner, set out bowls of toppings like pico de gallo, guacamole, and pickled jalapeños so everyone can customize their plate.

Final Thoughts

Stacked enchiladas are a delightful way to enjoy all the flavors of traditional enchiladas without the fuss of rolling each tortilla. The layers of sauce, cheese, and fillings melt into one another, creating a satisfying dish that feels both rustic and indulgent. Whether you’re feeding a hungry family or hosting friends, this recipe is versatile, comforting, and sure to impress. Once you try this layered approach, it may very well become your favorite way to make enchiladas at home.

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