Enchiladas(Stacked)
Delicious stacked enchiladas featuring seasoned ground meat, melted cheese, fresh vegetables, and warm corn tortillas, perfect for satisfying family dinners or casual gatherings.
Ingredients
Instructions
- Preheat your oven and warm the plates you'll use for serving.
- Cook the ground meat in a skillet until browned.
- Add the seasoning spices to the cooked meat and mix well.
- Stir in the tomato sauce from the cans and simmer for a few minutes.
- Chop the Spanish onion and large tomato.
- Warm the corn tortillas to make them pliable.
- Layer tortillas in a serving plate, then add the meat mixture, chopped vegetables, and shredded cheese between layers.
- Repeat layering until all ingredients are used, ending with a layer of cheese on top.
- Bake the assembled enchiladas in the oven until heated through and cheese is melted.
- While baking, fry or scramble the eggs if serving with eggs.
- Serve the enchiladas topped with torn lettuce and additional fresh vegetables as desired.
Tips & Substitutions
For a vegetarian twist, substitute the ground meat with black beans or crumbled tofu. You can also use a blend of cheeses for added flavor. If you prefer a spicier kick, add diced jalapeños or hot sauce to the meat mixture. Make sure to warm the tortillas well to prevent tearing during assembly. This dish pairs beautifully with Mexican Green Rice.
Serving Suggestions
Serve the enchiladas hot, topped with fresh torn lettuce and diced tomatoes for crunch. They also pair well with a side of Chunky Salsa Dip or Diane'S Taco Dip for added flavor. For a complete meal, consider serving with a light salad or Mexican recipes featuring beans.
Storage & Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F until heated through, about 15-20 minutes. You can also microwave individual portions, but the oven will help maintain the cheese's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Enchiladas(Stacked) contains roughly 967 calories, with 59g protein, 159g carbohydrates, and 18g fat. It is an excellent source of iron (184% of the Daily Value), protein (117% of the Daily Value), and dietary fiber (104% of the Daily Value). Note that it is relatively high in sodium, at 621mg per serving (27% 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 enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance. Cover them tightly and refrigerate until ready to bake. Just add a few extra minutes to the baking time if they are cold from the fridge.
What type of cheese works best for enchiladas?
Sharp cheeses like Colby or cheddar are excellent choices for enchiladas as they melt well and add great flavor. You can also experiment with Monterey Jack or a Mexican blend for a different taste.
How can I make the enchiladas spicier?
To add heat, consider mixing diced jalapeños or chipotle peppers into the meat mixture. You can also use a spicier tomato sauce or top the finished dish with a drizzle of hot sauce before serving.
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).