Red Enchiladas Stacked

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Difficulty:  (Moderate)
Cuisine: Mexican
Category: Main Dish
Great For: Family dinners, comfort food, Tex-Mex nights

Introduction

If you love enchiladas but want something faster, less fussy, and just as flavorful, you’ll fall in love with Red Enchiladas Stacked — also known as “enchiladas apiladas.”

Instead of rolling each tortilla, these enchiladas are layered like a stack of savory pancakes, smothered in red enchilada sauce, and filled with cheese, chicken, or beans (or all three!). The flavor is deep, smoky, and satisfying — and the presentation is beautiful and rustic.

Ingredients

For the Red Enchilada Sauce (or use store-bought):

• 2 tablespoons oil (vegetable or avocado)

• 2 tablespoons all-purpose flour (or gluten-free flour blend)

• 3 tablespoons chili powder (adjust to taste)

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon cumin

• ¼ teaspoon dried oregano

• 2 cups chicken or vegetable broth

• Salt to taste

• 1 teaspoon tomato paste (optional, for richness)

For the Stacked Enchiladas:

• 12 small corn tortillas

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

• 2 cups shredded cooked chicken, beef, beans, or veggies

• ½ cup diced onion (optional)

• Oil for lightly frying tortillas

• Fresh toppings: chopped cilantro, diced avocado, crema or sour cream, crumbled queso fresco, lime wedges

Instructions

Step 1: Make the Red Enchilada Sauce (if not using store-bought)

1. Heat 2 tablespoons oil in a saucepan over medium heat.

2. Whisk in flour and cook for 1 minute to form a roux.

3. Stir in chili powder, cumin, garlic powder, onion powder, oregano, and tomato paste (if using). Cook another 30 seconds.

4. Slowly whisk in broth to avoid lumps.

5. Simmer for 5–7 minutes, stirring occasionally, until thickened.

6. Add salt to taste and set aside.

Tip: This homemade sauce is rich and customizable — adjust chili powder for heat or add smoked paprika for depth.

Step 2: Prep the Tortillas

1. Lightly fry tortillas in a skillet with a bit of oil (about 10–15 seconds per side) until just soft — not crispy.

2. Place on a paper towel-lined plate to absorb excess oil.

This keeps them from tearing and adds flavor.

Step 3: Build the Stacks

1. Preheat oven to 375°F (190°C).

2. Lightly grease a baking sheet or line with parchment.

To Assemble (individual stacks):

• Place one tortilla on the baking sheet or in a personal-size oven-safe dish.

• Spoon enchilada sauce over it.

• Add a spoonful of shredded chicken (or filling of choice), a sprinkle of onion, and a layer of cheese.

• Top with another tortilla and repeat.

• Stack 3–4 layers high, finishing with a final drizzle of sauce and cheese on top.

Repeat for all servings (you should have about 4 stacks).

Step 4: Bake

• Bake uncovered for 12–15 minutes, or until cheese is melted and bubbling.

• Remove from oven and let sit for 5 minutes to set slightly.

Step 5: Garnish & Serve

Top each stack with your favorite enchilada garnishes:

• Chopped fresh cilantro

• Diced avocado or guacamole

• A dollop of dairy or dairy-free sour cream

• Crumbled queso fresco or vegan cheese

• Lime wedges on the side

Serve with Mexican rice, refried beans, or a fresh salad.

Flavor Variations

• Vegetarian: Use sautéed mushrooms, zucchini, spinach, or black beans as your filling.

• Breakfast: Add scrambled eggs and chorizo or plant-based sausage.

• Spicy: Mix in chipotle peppers in adobo to the sauce.

• Cheesy: Add a layer of cream cheese or cashew cheese in between stacks for richness.

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Reheat: Warm in oven at 350°F for 10 minutes, or microwave for 1–2 minutes.

• Freezer: Not ideal for stacked versions, but you can freeze the sauce separately.

Nutrition (Per Serving, Approx.)

Nutrition varies based on filling, cheese, and sauce used.