Stacked Cheese Enchiladas
Celebrate the bold and comforting flavors of Mexican cuisine with these Stacked Cheese Enchiladas—a delightful twist on a classic dish that's perfect for weeknight dinners or special occasions. This recipe features layers of warm, pliable corn tortillas stacked high and generously smothered in rich, tangy enchilada sauce, then loaded with a blend of gooey cheddar and Monterey Jack cheeses. A touch of diced onion adds a pop of texture and flavor, while a final garnish of fresh cilantro and a dollop of sour cream elevate the dish to restaurant-worthy status. Quick to prepare in just under an hour, these baked enchiladas are an irresistible combination of cheesy, saucy goodness and make for a satisfying meal that's both comforting and crowd-pleasing.
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Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 3 cups Enchilada sauce
- 2 cups Shredded cheddar cheese
- 2 cups Shredded Monterey Jack cheese
- 2 tablespoons Vegetable oil
- 1 cup Diced onion
- 0.5 cup Fresh cilantro (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Heat a large skillet over medium heat and add the vegetable oil. Once the oil is warm, lightly fry each corn tortilla for about 10 seconds on each side until they’re pliable but not crispy. Transfer to a plate lined with paper towels to drain excess oil.
Spread 1/4 cup of enchilada sauce over the bottom of a 9x13-inch baking dish to prevent sticking.
Place one tortilla in the prepared baking dish. Top with about 2 tablespoons of enchilada sauce, sprinkling 2-3 tablespoons of shredded cheddar cheese and Monterey Jack cheese evenly over the top. Scatter about 1 tablespoon of diced onion on top of the cheese.
Repeat the layering process (tortilla, enchilada sauce, cheese, and onion) for a total of four layers per stack. Depending on the size of your baking dish, you can make 2-3 stacks of enchiladas.
Once the stacks are complete, pour any remaining enchilada sauce over the top layers to fully coat them. Sprinkle the remaining cheese evenly over the stacks.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is fully melted and bubbly.
Remove the dish from the oven and let it rest for 5 minutes before serving.
Garnish with fresh chopped cilantro and serve with sour cream, if desired. Enjoy!
Nutrition Facts
Calories |
3780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.6 g | 265% | |
| Saturated Fat | 107.4 g | 537% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 7289 mg | 317% | |
| Total Carbohydrate | 334.3 g | 122% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 29.5 g | ||
| Protein | 160.7 g | 321% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3863 mg | 297% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2876 mg | 61% | |
*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.
