Stacked Enchiladas 2 Recipe

Alright, friends, picture this: it’s a cozy weeknight, and you’re craving something cozy, cheesy, and utterly satisfying. Let’s dive headfirst into the ultimate enchilada experience that’ll have you ready to faceplant right into the layers of meaty, cheesy goodness!

Stacked enchiladas are wonderful to make—and eat. They are very straightforward to prepare, and they deliver a well-balanced combination of flavor and texture that is hard to beat.

My stacked enchiladas feature the familiar components of the classic Mexican dish, including “tender corn tortillas and spiced ground beef with cumin and chili powder.” They also include a red enchilada sauce. There is no way to really sauce these up without them being too gooey; the better option is just to drizzle some on top once they come out of the oven.

I think it might be irresistibly delicious. And it is indeed irresistibly delicious.

Ingredients

• Corn Tortillas: A staple in Mexican cuisine, providing fiber and complex carbohydrates.
• Ground Beef: Rich in protein, contributes a hearty, savory flavor to the dish.
• Onion: Adds layers of sweetness and depth; contains antioxidants and fiber.
• Garlic: Enhances flavor, known for its heart health benefits.
• Red Enchilada Sauce: Provides a zesty, slightly spicy base with a tangy tomato flavor.
• Cheddar Cheese: Offers creamy texture and robust flavor; source of calcium and protein.
• Monterey Jack Cheese: Melts well, with a mild taste adding creaminess to the enchiladas.
• Black Olives: Adds a briny contrast; source of healthy fats and antioxidants.
• Cilantro: Fresh herb, enhancing flavor with a citrusy note; low in calories.

Ingredient Quantities

• 2 tablespoons vegetable oil
• 12 corn tortillas
• 1 pound ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 2 cups red enchilada sauce
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 cup sliced black olives
• 1/4 cup chopped fresh cilantro
• 1/4 cup sour cream (optional)
• 1/4 cup chopped green onions (optional)

How to Make this

1. Set your oven to 375°F (190°C) to preheat.

2. In a big frying pan, warm the vegetable oil over medium heat. Toss in the diced onion and minced garlic, then saute until the onion is see-through.

3. Add the ground beef to the skillet; cook until browned and fully cooked. Drain excess fat.

4. Mix in the ground cumin, chili powder, and salt. Until well combined, ensure that the spices are well distributed.

5. In another pan and at medium heat, fry each corn tortilla very lightly in just a bit of oil to make it soft.

6. Cover the bottom of a 9×13-inch baking dish with a very thin layer of enchilada sauce.

7. Put a tortilla in the dish and cover it with a layer of the meat mixture. Then, spread a layer of cheese over the meat. Add a layer of tortillas and repeat this process two or three more times before finishing off with the remaining mixture and cheese.

8. Spread the leftover enchilada sauce over the stack and add more cheese, black olives, and any leftover meat mixture on top.

9. In the preheated oven, bake for 20-25 minutes, or until the cheese is golden and bubbling.

10. Before serving, top with diced cilantro and green onions. Add a dollop of sour cream to individual servings, if desired.

Equipment Needed

1. Oven
2. Large frying pan or skillet
3. Medium frying pan
4. 9×13-inch baking dish
5. Spatula
6. Cooking spoon
7. Measuring spoons
8. Knife
9. Cutting board
10. Spoon or ladle for sauce distribution
11. Cheese grater (if starting with block cheese)
12. Can opener (for olives, if needed)

FAQ

• Q: Can I use flour tortillas instead of corn tortillas?A: The traditional stacked enchilada is made with corn tortillas and benefits from their best texture—stiffer but yielding in just the right way. If you want a softer texture, use flour tortillas. They also work well in a rolled enchilada and are easier to find in some parts of the world. You can substitute flour for corn tortillas in any of the following recipes.
• Q: Can I make this recipe vegetarian?A: Yes, a mixture of black beans and sautéed vegetables can take the place of the ground beef. Those vegetables would include, but not be limited to, bell peppers and mushrooms.
• Q: How can I make the enchiladas spicier?A: For the heat you want, add diced jalapeños or amp up the chili powder.
• Q: Can I prepare this dish in advance?A: Sure, you can put together the enchiladas the day before and chill them. Just pop them in the oven when you want to eat.
• Q: What is the best way to reheat leftovers?A: Heat up in the oven at 350°F for approximately 15-20 minutes or until heated all the way through. You can also heat up servings individually in the microwave.

Stacked Enchiladas 2 Recipe Substitutions and Variations

Use 2 tablespoons of olive oil as a substitute for vegetable oil.
1 pound of ground turkey or chicken replaces ground beef.
1 teaspoon smoked paprika = chili powder
2 cups of sauce for a green enchilada instead of red enchilada sauce.
Use 1 1/2 cups shredded Mexican cheese blend instead of using cheddar and Monterey Jack cheese.

Pro Tips

1. Toast the Spices Before adding the cooked ground beef, briefly toast the ground cumin and chili powder in the pan after the onions and garlic are done. This can enhance the flavors by allowing the spices to release their essential oils.

2. Use Fresh Tortillas To prevent the tortillas from cracking during baking, use the freshest tortillas you can find. Heating them lightly in oil, as suggested, will also make them more pliable and flavorful.

3. Layering Tip For even distribution, consider dividing the meat and cheese into equal portions before starting the layering process. This ensures an even amount of filling in each layer.

4. Cheese Blend For an even melt and rich flavor, combine the shredded cheddar and Monterey Jack cheese in a bowl before layering. This will give you a more consistent cheese blend in each bite.

5. Rest Before Serving Let the enchiladas rest for about 5 minutes after baking. This allows the layers to set slightly, making it easier to cut and serve without everything falling apart.