Easy Stacked Enchiladas
These Stacked Enchiladas are a vintage recipe that has been a family favorite for years. Since they aren’t rolled, they are super easy and incredibly good.
While not authentic Mexican, these enchiladas are versions that originated in New Mexico.
This recipe came from a Better Homes and Gardens Cookbook that was published in 1975. It features ground beef in a light bechamel or cream sauce. The tortillas are stacked on top of each other rather than rolled and the filling is added between the tortillas.
Like many Mexican inspired dishes, it is fast, letting you get dinner on the table in thirty minutes or just over that.
Ingredients you need
- Yellow or white onion
- Lard (I use olive oil)
- All-purpose flour
- Milk
- Diced green chiles – small can
- Salt
- Diced or ground beef
- Tomatoes, peeled and chopped or 1/2 15 oz can diced tomatoes
- Corn tortillas
- Cooking oil
- Monterey Jack cheese or cheddar cheese
- Garnish: shredded lettuce, chopped tomatoes, guacamole, sour cream, salsa, sliced green onions as desired for garnish
Optional spices and flavors
- cumin
- coriander
- chili powder
- garlic powder
- add pinto beans or black beans to increase the protein and fiber content
How To Make Stacked Enchiladas
- 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 béchamel. (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 green chilis 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 a paper towel.
- Place a softened tortilla in a 9″x9″ baking dish, top with some of the meat mixture and then sprinkle with cheese.
- Repeat the process until you have seven 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.
- Unstack them to Serve. Serve with chopped lettuce, chopped tomatoes, guacamole, sour cream, and salsa, as desired.
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
New Mexican Stacked Enchiladas
These Stacked Enchiladas are a vintage recipe that has been a family favorite for years. Since they aren't rolled, they are super easy and incredibly good.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
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Servings: 4 servings
Calories: 563kcal
Cost: $5
Ingredients
- 1/2 Cup finely chopped onion
- 2 Tablespoons lard (I use olive oil)
- 1 Tablespoons all-purpose flour
- 1/2 Cup Milk
- 4 Ounces small can diced green chillies
- 1/2 Teaspoon Salt
- 2 Cups diced or ground 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, chopped tomatoes, guacamole, sour cream, salsa, diced green onion or scallions, as desired for garnish
Instructions
- Brown the ground beef in a skillet with a bit of lard or oil to prevent sticking.2 Tablespoons lard (I use olive oil), 2 Cups diced or ground beef
- Once the meat is browned, reduce the heat. Add the onion and cook until tender but not brown. Blend in flour. Add milk, chili peppers, and salt. Cook and stir until thick and bubbly.1/2 Cup finely chopped onion, 1 Tablespoons all-purpose flour, 1/2 Cup Milk, 4 Ounces small can diced green chillies, 1/2 Teaspoon Salt
- Stir in tomatoes, heat through, keep warm.2 medium tomatoes, peeled and chopped
- In a skillet, heat tortillas, one at a time, in hot oil until limp, about 15 seconds per side. Drain on a paper towel.8 corn tortillas, 1/4 Cup cooking oil
- Place a hot tortilla in a 9×9 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 a stack. Bake at 350° F till hot, 15- 20 minutes.1 Cup shredded Monterey Jack cheese
- Unstack them to Serve. Serve with chopped lettuce, chopped tomatoes, guacamole, sour cream, and salsa, as desired.shredded lettuce, chopped tomatoes, guacamole, sour cream, salsa, diced green onion or scallions, as desired for garnish
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
If your tower is tilting like the leaning tower of pisa, place a few skewers or kebab skewers down through the center of the stack.
Best if eaten fresh, but leftovers will keep for 3-4 days.
Reheat in microwave.
Additional toppings;
- shredded lettuce
- chopped tomatoes
- creme fraiche or sour cream
- avocado
- guacamole
- salsa
- cilantro
- sliced green onion or scallions
Nutrition
Calories: 563kcal | Carbohydrates: 35g | Protein: 31g | Fat: 55g | Saturated Fat: 17g | Cholesterol: 112mg | Sodium: 831mg | Potassium: 643mg | Fiber: 6g | Sugar: 7g | Vitamin A: 845IU | Vitamin C: 18.9mg | Calcium: 311mg | Iron: 3.3mg
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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.
Haha! Thanks Michelle! It is so much fun to find great vintage cookbooks!