Easy Stacked Enchiladas – Vintage Recipe

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These Stacked Enchiladas are from one of my favorite vintage cookbooks, Heritage Cook Book from Better Homes and Gardens. They are super easy and stupidly good!

Stacked Enchiladas are Tortillas, beef and cheese stacked high on plate with colorful lettuce and cherry tomatoes
Stacked Enchiladas

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Confession. I am a cookbook junkie! I love nothing better, particularly on a cold, blustery day than curling up in my favorite chair with a good cookbook! This one though, happens to be one of my all time favorites! It has beautiful photos, and such interesting stories. It breaks down American cuisine from The Indians to the Colonists to “The New Americans. There is a write up in every chapter with the history and part of the origins of all of the different cultures that have made up America and American Cuisine. It was published in 1975. If you can find a copy, and love history and cookbooks as much as I do, see if you can find a copy. It is fascinating! This recipe comes from the early Spanish colonists section and is attributed to the New Mexicans. The notes suggest that originally tomatillos were used, instead of tomatoes.

Close-up photo of Better Homes and Gardens Heritage Cookbook

Tortillas, beef and melted cheese stacked on top of each other in layers.

OK, enough geeking out! 🙂 This recipe is so easy, it’s ready to go in the oven in about 15 minutes, and then warms up in the oven for another 15-20 minutes! Serve it with lettuce, tomatoes, guacamole, salsa. Good to go! Dinner in 30 minutes!

Tortillas stacked on top of each other with layers of beef and melted cheese in between.

I love easy. Especially after a long day at work. Perhaps that’s why we have Mexican food at least once a week! It’s easy. Well, for the most part.

To Make Stacked Enchiladas

Tortillas stacked on top of each other with layers of beef and melted cheese, topped with tomatoes and lettuce.

To make these stacked enchiladas, just soften the onions in a bit of olive oil, the original recipe uses lard, of course. Then add flour to the pan, stir that in and cook for a few minutes. Then add milk to make a quick bechamel. (Yes, that’s literally all there is to it.) Brown the meat in a separate pan (You could brown the meat first and remove it from the pan before you soften the onions) Add a can of diced chillies and about 1/2 can of diced tomatoes to the bechamel and warm them through. Then add the meat and salt. Keep warm. Next soften corn tortillas in a bit of oil and drain on paper towel. Place a softened tortilla in a 9″x9″ baking pan, top with some of the meat mixture and then with cheese. Repeat the process until you have 7 layers, then place the last tortilla on the top. Bake at 350°F for 15-20 minutes until cheese is melted and everything is heated through. Garnish and dig in!

Corn tortillas stacked on top of each other with layers of beef and melted cheese, topped with tomatoes and lettuce on antique barn wood board.

I hope you enjoyed the recipe today for Stacked Enchiladas! What’s your favorite Mexican dish? It’s hard for me to pick just one, but I love these Taquitos, and these Venison Carnitas Tostadas! Enjoy! And Have Fun Cooking!

Binky’s Signature


Large stack of tortillas with meat and cheese between each layer topping with shrdded lettuce and diced cherry tomatoes
5 from 9 votes

Stacked Enchiladas

These are so easy and delicious! Great for quick week night meal!

Course entree
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 800 kcal
Author Binky


  • 1/2 cup finely chopped onion
  • 2 Tbsp lard (I use olive oil)
  • 1 Tbsp flour
  • 1/2 cup milk
  • 1 can 4 oz. diced green chillies
  • 1/2 tsp salt
  • 2 cups diced or ground cooked beef
  • 2 medium tomatoes, peeled and chopped or 1/2 15 oz can diced tomatoes
  • 8 corn tortillas
  • 1/4 cup cooking oil
  • 1 cup shredded Monterey Jack cheese
  • shredded lettuce, shredded tomatoes, guacamole, sour cream, salsa, as desired for garnish


  1. In skillet cook onion in lard until tender but not brown. Blend in flour. Add milk, chili peppers and salt. Cook and stir until thick and bubbly. 

    softened onions in bechamel sauce
  2. Stir in beef and tomatoes, heat through, keep warm. 

    bechamel with tomatoes and green chillies added.
  3. In a small skillet heat tortillas, one at a time, in hot oil until limp, about 15 seconds per side. Drain on paper towel. 

    softened corn tortilas, draining between sheets of paper toweling
  4. Place a hot tortilla in a 9x9 baking pan. Top with a 1/4 cup beef mixture and a small amount of cheese. Repeat with remaining tortillas, beef mixture and cheese to make stack. Bake at 350° F till hot, 15 to 20 minutes. Unstack to Serve. Serve with chopped lettuce, chopped tomatoes, guacamole, sour cream, salsa, as desired.

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24 thoughts on “Easy Stacked Enchiladas – Vintage Recipe

  1. Lisa | Garlic + Zest

    I am a cookbook junkie too! I have over a hundred books in my collection — and I’m always picking some up at the library as well. In fact, there are 8 library cookbooks on my coffee table as we speak! Now about that enchilada stack — YUM!

  2. Elaine

    Yummy. This looks fabulous! My mom had that cookbook but I forgot about it until I saw the cover. How fun!!! I will be making this soon, for sure!

    1. Binky Post author

      Did you get your Mom’s cookbooks? My Mom gave me heard because they don’t have room for them in the new apartment! Thanks, for your comment, Elaine!

  3. Michelle Barsness

    I love enchiladas. I love these stacks. Looks so good! I love browsing through cookbooks too. And I especially love finding really good vintage ones. That one is definitely a keeper. So nice that it was your moms.


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