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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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I freakin’ love enchiladas. Now, yes, I do realize that my version of ground beef 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!)
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!!!
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!
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!!)
Stacked Enchiladas
Ingredients
- 1 pound ground beef
- One 16 ounce can refried beans
- One 10 ounce can mild enchilada sauce
- 6 8-inch flour tortillas
- 2 cups shredded cheddar cheese (1 – 8 oz bag)
Instructions
- 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.
Nutrition
Recipe added to the Weekend Potluck.
I live in New Mexico where stacked enchiladas originated and everyplace you find them they use corn tortillas. If you were to tell someone to use flour tortillas they would look at you like you’re crazy. Here you fry the corn tortillas so they don’t get mushy as you say and them dip them in the enchilada sause.
That sounds delicious! I love the flavor of corn tortillas – I’ll have to give it a try! 🙂
Love this recipe
I want to make it and take it over to my brother who had surgery
Do you think I could get it all ready, store in the fridge over night, and take it over the next morning and they could bake it in the evening?