If you’re searching for a hearty, comfort-filled meal that captures the vibrant flavors of Mexico in every warm, cheesy bite, then Stacked Enchiladas (Mexican Lasagna) is just the dish to satisfy that craving. Layers of tender corn tortillas cradle a richly seasoned meat mixture, oozy cheese, and tangy enchilada sauce—each forkful is a fiesta of contrasting textures and bold tastes. This recipe is perfect for feeding a hungry family, impressing guests, or simply indulging in Mexican-inspired goodness any night of the week.
Ingredients You’ll Need
With minimal yet thoughtfully chosen ingredients, each element in Stacked Enchiladas (Mexican Lasagna) plays a crucial role in building layers of flavors and brightening up your casserole with color and zest. Here’s what you’ll need, and why every item matters.
- Corn Tortillas: The sturdy backbone of this dish, adding authentic texture and a subtle, earthy flavor.
- Ground Beef or Shredded Chicken: Choose your favorite for a satisfying, protein-packed filling that stands up beautifully to the sauce and cheese.
- Olive Oil: Just a bit ensures your aromatics become fragrant and mellow rather than harsh or raw-tasting.
- Onion: Finely chopped, it caramelizes quickly to create a foundational sweetness.
- Garlic: Those two cloves infuse the whole dish with their warm, savory aroma—don’t skip them!
- Diced Green Chiles: A little can brings just enough gentle heat and brightness to wake up the other flavors.
- Red Enchilada Sauce: This tangy, slightly spicy sauce ties it all together and soaks into every layer.
- Shredded Cheddar or Mexican Blend Cheese: For that irresistible, melty goodness and the signature golden crust on top.
- Sliced Black Olives (optional): They add pops of savory-salty flavor and a pretty contrast if you’re feeling fancy.
- Chopped Fresh Cilantro: A sprinkling at the end offers a burst of herbal freshness.
- Green Onions: Sliced and scattered for crunch and a subtle bite to balance all the richness.
- Salt and Black Pepper: Use these to taste so every single layer sings with flavor.
How to Make Stacked Enchiladas (Mexican Lasagna)
Step 1: Sauté the Aromatics
Start by heating your oven to 375°F (190°C), so it’s ready when you are. In a large skillet, gently warm the olive oil over medium heat, then add your chopped onion. Let it soften for 3-4 minutes, stirring frequently to ensure everything cooks evenly. Next, toss in the minced garlic and sauté for just 30 seconds, listening for that unmistakable garlicky sizzle—this is when all those flavors begin to build their magic.
Step 2: Cook the Meat Mixture
Add your ground beef or shredded chicken directly to the pan with the onions and garlic. Cook until the meat is browned and fully cooked through, breaking it up with a wooden spoon as you go. Once it’s just right, stir in the diced green chiles, along with a good pinch of salt and pepper. Mix thoroughly, then take the skillet off the heat. Your filling is ready to layer!
Step 3: Build the First Layer
Pour about 1/4 cup of enchilada sauce into the bottom of your 9×13-inch baking dish, using the back of a spoon to spread it out evenly. This prevents sticking and gives your first layer of tortillas a lovely soft base to soak up flavor. Lay 4 corn tortillas on top, tearing them as needed to fit and cover the surface completely.
Step 4: Add the Meat, Sauce, and Cheese
Spoon on half of the prepared meat mixture, then drizzle with another 1/2 cup of enchilada sauce. Sprinkle about two-thirds of a cup of shredded cheese to start those deliciously gooey layers that make Stacked Enchiladas (Mexican Lasagna) so irresistible.
Step 5: Repeat for the Perfect Stack
Repeat the layering process—another 4 corn tortillas, the rest of the meat mixture, more sauce, and another generous helping of cheese. Finish with a final layer of tortillas, top with the remaining enchilada sauce, and smother everything with the rest of your shredded cheese.
Step 6: Top and Bake
If you like olives, now’s the moment to scatter those black slices across the top. Cover your baking dish tightly with foil and bake for 20 minutes to allow everything to warm through and meld together. Then, remove the foil and bake for another 10 minutes, or until that cheese is bubbly and golden-brown.
Step 7: Rest and Garnish
Once out of the oven, let your Stacked Enchiladas (Mexican Lasagna) rest for 5–10 minutes. This helps set the layers for easy slicing. Right before serving, decorate the top with a flurry of chopped cilantro and green onions for color, crunch, and zesty freshness.
How to Serve Stacked Enchiladas (Mexican Lasagna)
Garnishes
This comfort classic absolutely shines with the right boosts on top. Spoonfuls of sour cream add cool creaminess, while a handful of extra cilantro and green onions not only make your casserole look vibrant but also add brightness. A chunky salsa or dollop of guacamole on the side can really elevate each slice into something party-worthy.
Side Dishes
While Stacked Enchiladas (Mexican Lasagna) is hearty enough to stand on its own, colorful sides make it a full feast. Pair with a crisp green salad tossed in lime vinaigrette, Mexican rice, citrusy black beans, or even roasted corn for bonus flair. These selections complement the spices and ensure every forkful feels balanced.
Creative Ways to Present
For a fun spin, serve individual portions in mini baking dishes or ramekins—perfect for family gatherings or entertaining. You can also treat it like a true lasagna and cut it into neat squares, arranging them on a platter with skewers of cherry tomatoes and lime wedges for a fresh, crowd-pleasing presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, any leftover Stacked Enchiladas (Mexican Lasagna) can be covered with foil or transferred to an airtight container and kept in the refrigerator for up to 3 days. The flavors deepen beautifully overnight, so don’t be surprised if tomorrow’s lunch tastes even better.
Freezing
You can freeze this dish either baked or unbaked. Wrap the pan tightly in plastic wrap and a layer of foil, then freeze for up to 2 months. For best results, let the lasagna thaw in the refrigerator overnight before baking or reheating to keep those layers intact and the cheese perfectly melty.
Reheating
To reheat, cover your portion with foil and warm in a 350°F oven until heated through, about 20-25 minutes. For single servings, microwaving works in a pinch—just place on a microwave-safe plate, cover with a damp paper towel, and heat in 60-second increments. A quick garnish of fresh cilantro or green onion after reheating brightens those revived leftovers right up.
FAQs
Can I make Stacked Enchiladas (Mexican Lasagna) vegetarian?
Absolutely! Swap the meat for canned black beans, pinto beans, sautéed mushrooms, roasted sweet potatoes, or a medley of veggies. The overall method and layering stay the same, and you’ll get all that familiar comfort, just with a veggie twist.
Are flour tortillas a good substitute for corn?
While corn tortillas bring an authentic flavor and texture, you can use flour tortillas if that’s what you have on hand or prefer a softer bite. Just note that flour tortillas may become a bit more tender, so keep an eye on the bake time to avoid sogginess.
What’s the best cheese for this recipe?
A Mexican blend melts beautifully and gives a rich, slightly sharp flavor, but cheddar, Monterey Jack, or a combination are fantastic too. Feel free to experiment, just make sure you use enough cheese to create those irresistible gooey layers that make Stacked Enchiladas (Mexican Lasagna) so enticing.
Can I assemble Stacked Enchiladas (Mexican Lasagna) in advance?
Definitely! You can assemble the whole casserole, cover it tightly, and refrigerate it (unbaked) for up to 24 hours. When you’re ready to cook, just follow the baking instructions—it’s a true lifesaver for weeknights or entertaining.
Is this dish spicy?
Stacked Enchiladas (Mexican Lasagna) has a gentle kick from the diced green chiles and enchilada sauce, but it’s by no means fiery. For more heat, add extra chiles or a little hot sauce. To keep it mild, use a mild enchilada sauce and omit the chiles.
Final Thoughts
There’s just something about Stacked Enchiladas (Mexican Lasagna) that makes dinnertime feel special, even on the busiest weeknight. The effortless layering delivers big flavor with little fuss, and every bite feels like a warm hug straight from the oven. Don’t hesitate to invite this playful, crowd-pleasing classic into your kitchen—you’ll be amazed at how often friends and family ask for seconds!
Print
Stacked Enchiladas (Mexican Lasagna) Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Stacked Enchiladas, also known as Mexican Lasagna, is a delicious twist on traditional enchiladas. Layers of corn tortillas, seasoned meat, enchilada sauce, and cheese come together for a flavorful and satisfying meal.
Ingredients
For the Meat Filling:
- 1 pound ground beef or shredded cooked chicken
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (4-ounce) can diced green chiles
- Salt and black pepper, to taste
For Assembly:
- 12 corn tortillas
- 2 cups red enchilada sauce
- 2 cups shredded cheddar or Mexican blend cheese
- 1/2 cup sliced black olives (optional)
- 1/4 cup chopped fresh cilantro
- 2 green onions, sliced
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Cook the meat: In a skillet, sauté onion and garlic. Add ground beef or chicken, cook until browned. Stir in green chiles, season, and remove from heat.
- Assemble: Spread enchilada sauce in a baking dish. Layer tortillas, meat mixture, sauce, and cheese. Repeat for a second layer. Top with final tortillas, sauce, and cheese. Add olives if desired.
- Bake: Cover with foil, bake for 20 minutes, then uncover and bake for an additional 10 minutes until cheese is melted and bubbly.
- Rest and serve: Let it rest for 5-10 minutes, garnish with cilantro and green onions before slicing.
Notes
- Serve with sour cream, salsa, or guacamole.
- You can prepare this ahead and refrigerate it unbaked for up to one day.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg
