Cheese Enchilada Stack
Get ready to savor layers of gooey, cheesy perfection with this irresistible Cheese Enchilada Stack! This crowd-pleasing recipe features tender corn tortillas lightly fried to golden pliability, then stacked high with a blend of shredded cheddar and Monterey Jack cheeses, all smothered in rich, zesty red enchilada sauce. Baked to bubbly perfection in just 25 minutes, this easy-to-assemble casserole is topped with fresh green onions, fragrant cilantro, and optional creamy sour cream for a burst of flavor and texture in every bite. Perfect for serving at family dinners or casual gatherings, this stacked enchilada dish offers all the comfort and bold taste of traditional enchiladas with less fuss. Whether you're a fan of Mexican-inspired meals or simply looking for a quick yet satisfying dinner idea, this layered delight will steal the show!
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Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 2 cups Cheddar cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- 3 cups Red enchilada sauce
- 2 tablespoons Canola oil
- 1 bunch Green onions, sliced
- 0.25 cup Cilantro, chopped
- 0.5 cup Sour cream (optional for serving)
Instructions
Preheat your oven to 375°F (190°C).
Heat the canola oil in a skillet over medium heat. Lightly fry each corn tortilla for about 10-15 seconds on each side until pliable, placing them on a plate lined with paper towels to drain excess oil.
Spray or lightly grease the bottom of an 8-inch round baking dish or casserole dish.
Spread 1/4 cup of red enchilada sauce evenly across the bottom of the baking dish.
Place 3 corn tortillas over the sauce, slightly overlapping to form an even layer.
Spread 1/3 of the shredded cheddar cheese and 1/3 of the shredded Monterey Jack cheese over the tortillas.
Drizzle another 1/2 cup of enchilada sauce over the cheese layer.
Repeat the process (tortillas, cheese, sauce) two more times, creating a total of three layers. Finish with a top layer of tortillas and the remaining enchilada sauce, fully covering the tortillas.
Sprinkle the remaining cheese over the top layer of sauce.
Cover the dish with aluminum foil and bake for 15 minutes. After 15 minutes, remove the aluminum foil and bake for another 10 minutes, or until the cheese is fully melted and bubbly.
Remove from the oven and let the enchilada stack cool for 5 minutes.
Garnish with sliced green onions and chopped cilantro.
Optional: Serve with a dollop of sour cream on the side.
Slice into wedges and serve immediately. Enjoy your Cheese Enchilada Stack!
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1722 mg | 75% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 6.0 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 619 mg | 48% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 205 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
