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
Scale
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
