Easy Stacked Enchiladas

These stacked enchiladas are an old-school dinner that still works today. They come together fast and feel cozy without being heavy. Instead of rolling tortillas, everything is layered. That makes this recipe easier than most enchiladas and just as satisfying.

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This version comes out creamy, savory, and rich without being fussy. The sauce is mild and comforting, with soft tortillas soaking up all that flavor. It is the kind of meal that feels familiar even if it is your first time making it.

A Vintage Family Favorite

This recipe traces back to a Better Homes and Gardens cookbook published in 1975. It reflects the home cooking style of that era. Simple ingredients. Straightforward steps. Big payoff.

While it is not traditional Mexican food, stacked enchiladas are closely tied to New Mexico cooking. The layers replace the rolling, as in traditional enchiladas, and the filling spreads evenly between the layers. Every bite gets a little sauce, a little meat, and a little melted cheese.

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What Makes These Stacked Enchiladas Special

They bake quickly and serve easily. Remove a layer or two at a time to serve. The sauce is creamy and lightly chili-flavored. The cheese melts into the layers instead of sitting only on top.

This is a great dinner when you want something warm and filling without spending all night in the kitchen.

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Ingredients you need

• Yellow or white onion: The onion builds the base flavor for the sauce. It softens and turns slightly sweet, giving the creamy sauce depth.
• Lard (I use olive oil): Fat helps soften the onions and carries flavor through the sauce. Lard gives a more old-fashioned richness, while olive oil keeps things familiar and easy.
• All-purpose flour: Flour thickens the sauce. It turns milk into a smooth, spoonable cream that coats the tortillas instead of running off of them.
• Milk: Milk creates the creamy body of the sauce.
• Diced green chiles – small can: Green chiles add gentle heat and a soft chile flavor. They bring balance without overpowering the dish.
• Salt: It enhances all flavors and prevents the sauce from tasting flat.
• Diced or ground beef: Beef adds protein to the enchiladas’ filling.
• Tomatoes, peeled and chopped or 1/2 15 oz can diced tomatoes: Tomatoes add brightness and cut through the creaminess. They keep the sauce lively.
• Corn tortillas: The tortillas are the base of the enchiladas. The edge become a bit crispy in the oven.
• Cooking oil: This is used for softening the tortillas.
• Monterey Jack cheese or cheddar cheese: Cheese melts into the layers and pulls everything together. Monterey Jack stays smooth, while cheddar adds a little more bite.
• Garnish: shredded lettuce, chopped tomatoes, guacamole, sour cream, salsa, sliced green onions as desired for garnish

Optional spices and flavors

I add these extra spices to the sauce to give it the signature Mexican flavor.

• Cumin: Cumin adds warmth and a slightly earthy note.
• Coriander: Coriander brings a light citrusy flavor.
• Chili powder: Chili powder adds color and a mild kick.
• Garlic powder: Garlic powder deepens the savory flavor without overpowering it.
• Pinto beans or black beans: They stretch the recipe and increase the protein and fiber content.

How To Make Them

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1. Soften the onions in a bit of olive oil; the original recipe uses lard, of course.
2. Then add flour to the pan, stir that in, and cook for a few minutes.
3. Then add milk to make a quick béchamel. (Yes, that’s literally all there is to it.)
4. Brown the meat in a separate pan (You could brown the meat first and remove it from the pan before you soften the onions)
5. Add a can of diced green chilis and about 1/2 can of diced tomatoes to the bechamel and warm them through.
6. Then add the meat and salt. Keep warm.
7. Next, soften corn tortillas in a bit of oil and drain on a paper towel.
8. Place a softened tortilla in a 9″x9″ baking dish, or a rimmed baking sheet. Top with some of the meat mixture and then sprinkle with cheese. And the second tortilla to the top of that layer.
9. 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.
10. Unstack them to serve.

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Serving Ideas

Serve these stacked enchiladas with shredded lettuce, chopped tomatoes, guacamole, sour cream, or salsa. A simple salad or a side of beans works well alongside them.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator. Leftovers should be eaten within 3-4 days.

More Enchilada Recipes

• Chicken Enchiladas
• Venison Enchiladas
• Pork Enchiladas
• Turkey Enchiladas

Helpful Tools

• cast iron frying pan 8″
• 8×8 baking pan
• box grater
• cutting board for meat

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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

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Originally published November 3, 2017. Updated February 3, 2026.

• Recipe Name: Stacked Enchiladas
• Type: Main Dish
• Main Ingredients: Corn tortillas, ground beef, green chiles, milk, onion, cheese
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: Serves 4 to 6
• Special Equipment: Cast iron skillet, 8×8 baking dish
• Great For: Weeknight dinners, family meals, comfort food cravings