Stacked Enchiladas
Layered with bold Tex-Mex flavors, these stacked enchiladas are a vibrant twist on the classic casserole-style dish. Perfectly softened corn tortillas are layered with savory shredded chicken or ground beef, tangy enchilada sauce, melted cheddar cheese, and a medley of onions, black olives, and fresh cilantro. This easy-to-assemble dish bakes to bubbly perfection in just 30 minutes, making it a crowd-pleasing dinner option for weeknights or festive gatherings. Garnish with sour cream and green onions for a pop of freshness, and serve these stacked enchiladas hot for a comforting meal that embodies the heart of Mexican cuisine.
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Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 3 cups Enchilada sauce
- 2 cups Shredded cheddar cheese
- 2 cups Shredded cooked chicken (or ground beef, optional)
- 1 cup Diced onion
- 0.5 cup Sliced black olives
- 0.25 cup Chopped fresh cilantro
- 2 tablespoons Oil (for softening tortillas)
- 0.5 cup Sour cream (optional, for garnish)
- 0.25 cup Chopped green onions (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with oil or non-stick spray.
Heat 2 tablespoons of oil in a skillet over medium heat. Lightly fry each corn tortilla for about 10 seconds per side to soften them. Set aside on paper towels to drain any excess oil.
Spread 1/2 cup of enchilada sauce evenly across the bottom of the prepared baking dish.
Place 4 corn tortillas in a single overlapping layer to cover the bottom of the dish.
Top the tortillas with 1 cup of shredded chicken (or ground beef if using), 1/3 cup of diced onions, and 1/3 cup of shredded cheese. Sprinkle a few black olives on top.
Drizzle 1 cup of enchilada sauce over the layer, spreading evenly with a spoon or spatula.
Repeat the layers two more times: tortillas, chicken or beef, onion, cheese, olives, and enchilada sauce.
Finish with a layer of tortillas on top, the remaining enchilada sauce, and a final layer of shredded cheese.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the dish rest for 5 minutes out of the oven. Garnish with chopped cilantro, sour cream, and green onions if desired.
Slice and serve warm. Enjoy your delicious stacked enchiladas!
Nutrition Facts
Calories |
3982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.2 g | 234% | |
| Saturated Fat | 76.7 g | 384% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 7096 mg | 309% | |
| Total Carbohydrate | 336.0 g | 122% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 29.2 g | ||
| Protein | 252.3 g | 505% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2270 mg | 175% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 3682 mg | 78% | |
*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.
