Stacked Enchiladas

Stacked Enchiladas are a delicious and simpler alternative to rolled enchiladas. Instead of rolling each tortilla, you stack them in layers, like a Mexican lasagna. Here’s a classic version with red chile sauce, cheese, and either beef, chicken, or beans.

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🌶️ Stacked Enchiladas Recipe (New Mexico Style)

📝 Ingredients:

• 12 corn tortillas

• 2 cups red enchilada sauce (homemade or canned)

• 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)

• 1½ cups cooked and shredded chicken, ground beef, or beans (optional)

• ½ cup chopped onions (optional)

• Olive oil or cooking spray

• Optional toppings: fried egg, sour cream, avocado, chopped cilantro, green onions

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🔥 Directions:

1. Preheat Oven: 375°F (190°C).

2. Prepare Tortillas:

   • Lightly fry corn tortillas in a little oil (or warm them in the microwave wrapped in a damp towel) so they’re pliable and won’t tear.

3. Assemble Layers:

   • Spread a little sauce on the bottom of a greased baking dish.

   • Place 3 tortillas in a single layer (you can overlap slightly).

   • Spoon sauce over tortillas, then add meat/beans, onions (if using), and cheese.

   • Repeat for 3-4 layers, ending with sauce and cheese on top.

4. Bake:

   • Cover with foil and bake for 20 minutes.

   • Remove foil and bake for another 10 minutes, until cheese is bubbly and melted.

5. Optional Fry an Egg:

   • In New Mexico, it’s traditional to top each serving with a fried egg. Totally optional but delicious!

6. Serve:

   • Let rest 5 minutes before slicing.

   • Garnish with toppings like sour cream, avocado, or chopped cilantro.

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🍴 Variations:

• Green Chile Version: Use green enchilada sauce and roasted Hatch chiles.

• Veggie Version: Add sautéed zucchini, mushrooms, or spinach.

• Breakfast Style: Add scrambled eggs and chorizo in the layers, top with a fried egg.

Want a homemade enchilada sauce recipe or a specific protein/veggie combo?