Enchilada Stack
A hearty and cheesy layered enchilada dish featuring seasoned ground beef, beans, chilies, and melted cheese, perfect for family dinners or gatherings. Rich flavors in every bite.
Ingredients
Instructions
- Cook ground beef over medium-high heat until browned.
- Pour off fat.
- Add 1/2 cup enchilada sauce to the beef and stir.
- Spray a baking sheet with cooking spray.
- Place one tortilla on the sheet.
- Spread 1/3 of the meat mixture over the tortilla and sprinkle with 1/4 cup of cheese.
- Top with another tortilla.
- Spread half of the refried beans over the tortilla.
- Pour half of the enchilada sauce over the beans.
- Drain and sprinkle one can of chopped green chilies over the sauce.
- Sprinkle 1/4 cup of cheese over the chilies.
- Repeat the layers: tortilla, meat mixture, cheese, tortilla, beans, sauce, chilies, cheese.
- Finish with a tortilla, remaining meat mixture, and 1/4 cup cheese.
- Top with the final tortilla.
- Cover with foil.
- Bake at 400°F for 40 minutes or until hot.
- Remove foil and pour remaining enchilada sauce over the top.
- Sprinkle remaining cheese over the sauce.
- Bake uncovered for 5 minutes until cheese is melted and bubbly.
- Cut into wedges and serve.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or using a spicier enchilada sauce. If you prefer a healthier version, swap the ground beef for ground turkey or chicken. You can also use corn tortillas in place of flour tortillas for a gluten-free option. To enhance the flavor, try adding some cumin or chili powder to the meat mixture.
Serving Suggestions
Serve your Enchilada Stack with a side of Spanish rice or a fresh green salad for a complete meal. Top with sour cream, guacamole, or fresh cilantro for added flavor. This dish pairs beautifully with Mexican recipes like Mexican Madness or a refreshing margarita to balance the richness of the cheese and beef.
Storage & Reheating
Leftover Enchilada Stack can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F for about 20-25 minutes, or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Enchilada Stack contains roughly 858 calories, with 45g protein, 56g carbohydrates, and 50g fat. It is an excellent source of protein (90% of the Daily Value), calcium (47% of the Daily Value), and iron (32% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1499mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can assemble the Enchilada Stack a day in advance and refrigerate it before baking. Just be sure to cover it tightly with foil to prevent it from drying out. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven.
What can I use instead of ground beef?
You can substitute ground turkey, chicken, or even a plant-based meat alternative for a healthier or vegetarian option. If using ground turkey or chicken, consider seasoning it more aggressively to enhance the flavor, as they are milder than beef.
How do I make it vegetarian?
To make a vegetarian version of the Enchilada Stack, replace the ground beef with sautéed vegetables such as bell peppers, zucchini, and mushrooms. You can also add black beans or lentils for protein. Ensure the enchilada sauce is meat-free, and enjoy a delicious vegetarian meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).