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Stacked Enchiladas bring layers and layers of cheesy, beefy goodness to your plate. Skipping the rolling saves time, so you’ll have this in the oven before you know it, making it perfect for busy weeknight meals!

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A slice of stacked enchiladas an a wooden board.

I freakin’ love enchiladas. Now, yes, I do realize that my version of enchiladas are probably quite “American-ized.” And I’m totally fine with that. Nothin’ wrong with a little Tex-Mex, amiright?!

So, if you’re looking for a really authentic Mexican dish, you might have to keep looking. (I’m no expert in that area…..although I’d be happy to taste-test! ;)) This Stacked Enchilada recipe is a simple one. With just 5 ingredients, it comes together quickly and makes for a filling meal!

This is a recipe made for busy nights – ya know – the nights with ball practice, late meetings, and/or impatient toddlers insisting on attention. (We’ve had a couple of those nights lately! ha!)

A glass baking dish full of stacked enchiladas.

What do I need to make Stacked Enchiladas?

All you need is five ingredients! That’ll leave plenty of room in your grocery cart for margarita mix and tequila…. 😉

  • Ground Beef – I like to use an 80% lean (or higher) ground beef. You can also use ground pork if you’ve got that on hand!
  • Refried Beans – Any 16 oz can of refried beans will do the trick. Nowadays, there seem to be so many options at the store – refried black beans, low fat refried beans, refried beans with green chiles….etc! Any will work, but if I had to pick, I’d go with the refried beans with green chiles!
  • Enchilada Sauce – I typically use a can of “mild” enchilada sauce (gotta keep it toddler-friendly in our household!), but if you’re looking for some added heat, the “hot” enchilada sauce would be great!!
  • Flour Tortillas – The 8-inch tortillas will work best. These are sometimes called “taco tortillas” but make sure they’re not the “street taco tortillas” because those are tiny! 🙂
  • Shredded Cheese – You can either use an 8-oz bag of cheddar cheese or buy a block of cheddar and grate it yourself. I prefer grating my own, as it seems to melt so much nicer! And who doesn’t love a perfectly melty cheese?!
  • Toppings!!! (Optional, but highly recommended!) – The options for toppings are really endless. I love topping mine with sour cream, avocados and pico de gallo! My hubby tops his with fresh jalapenos, hot sauce, guacamole and sour cream! Yum!!!
A slice of stacked enchiladas being taken out of the baking dish.

Can I use corn tortillas instead of the flour tortillas?

I wouldn’t recommend corn tortillas for this recipe. They would get a little mushy in the oven and the texture just wouldn’t be ideal. The flour tortillas will get soft, which makes it perfect for cutting into the stack and eating with a fork!

A fork full of staked enchiladas.

What should I serve enchiladas with?

These Stacked Enchiladas are quite filling, therefore it really doesn’t need a whole lot to go with it. I’d recommend something light and fresh as a side. Therefore, a crisp lettuce salad or my Mexican Street Corn Salad would be a great option!

If you’re craving something sweet to finish off the meal, my Fried Ice Cream Pie would be my #1 pick!! (You’ll see why…. it’s soooo good!!)

Print the Stacked Enchiladas recipe below!

Stacked Enchiladas

Author: Kelsey
Prep Time 20 minutes
Cook Time 20 minutes
Stacked Enchiladas bring layers and layers of cheesy, beefy goodness to your plate. Skipping the rolling saves time, so you'll have this in the oven before you know it!


  • 1 lb ground beef
  • 1 16 oz can refried beans
  • 1 10 oz can mild enchilada sauce
  • 6 8-inch flour tortillas
  • 2 c shredded cheddar cheese (1 – 8 oz bag)


  • Preheat oven to 350°F.
  • In a saucepan, brown the ground beef. Remove from the heat and drain any excess fat.
  • Add the refried beans to the beef and stir well; set aside.
  • Grease a pie plate or a 8 or 9-inch square pan with cooking spray.
  • Open the can of enchilada sauce and add 2 tablespoons of the sauce to the bottom of the pan.
  • Next, layer with a tortilla, 1/2 c beef/bean mixture and 1/4 c cheese. Repeat until you've used all the tortillas. (I find it easiest to spread the beef/bean mixture on before laying the tortilla down). Finish the stack with the last tortilla.
  • Pour the remaining enchilada sauce into the beef/bean mixture and stir until combined.
  • Pour the sauce over the enchilada stack, making sure to cover the edges of the tortillas.
  • Sprinkle the remaining cheese on top.
  • Bake for 20 minutes or until the sauce is bubbly and the cheese is melted.
  • Let sit for 5 minutes before slicing and serving.
  • Serve with salsa, avocados, sour cream, cilantro and jalapenos, if desired.
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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