Stacked Cheese Enchilada
A hearty, cheesy layered enchilada dish featuring a flavorful tomato sauce, perfect for family dinners and gatherings with its comforting, bold flavors.
Ingredients
Instructions
- Preheat oven to 350°F.
- To make the sauce, combine crushed tomatoes, chili powder, and ground cumin in a bowl.
- Spread 1/4 cup of sauce in the bottom of a 9-inch round baking dish or pie plate.
- Place one tortilla on top of the sauce.
- Spread about 1/4 cup of sauce over the tortilla, covering it completely.
- Sprinkle about 1/4 cup of shredded cheese over the sauce.
- Repeat the layers with remaining tortillas, sauce, and cheese, ending with a layer of cheese on top.
- Cover the dish with foil and bake for 20 minutes.
- Cut into wedges, serve on plates, and pour any remaining sauce over the tortilla wedges.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or chipotle peppers to the sauce. If you're out of chili powder, a combination of paprika and cayenne can work as a substitute. To make this dish vegetarian, ensure your cheese is rennet-free. Experiment with different cheeses like Monterey Jack or a Mexican blend for a unique flavor profile.
Serving Suggestions
Serve with a side of Mexican rice or refried beans for a complete meal. A fresh avocado salad or corn salad complements the dish beautifully. For an extra burst of flavor, try topping the enchiladas with sour cream, fresh cilantro, or sliced avocado. This dish pairs beautifully with Cheesy Vegetable Enchiladas for a delightful feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a baking dish, cover with foil, and warm in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Stacked Cheese Enchilada contains roughly 1193 calories, with 51g protein, 143g carbohydrates, and 53g fat. It is an excellent source of iron (222% of the Daily Value), calcium (122% of the Daily Value), and protein (103% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 786mg per serving (34% 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 the sauce ahead of time?
Yes, you can prepare the sauce in advance and store it in the refrigerator for up to a week. This allows the flavors to develop, making your enchiladas even tastier. Just warm it up before layering with the tortillas.
What can I use instead of tortillas?
If you're looking for a gluten-free option, try using corn tortillas or even thinly sliced zucchini or eggplant as a substitute. These alternatives will still hold the layers together while adding unique flavors and textures.
Can I freeze the stacked cheese enchiladas?
Absolutely! You can freeze assembled but unbaked enchiladas. Just wrap them tightly in plastic wrap and foil. When you're ready to bake, thaw them overnight in the refrigerator and then bake as directed. This makes for an excellent make-ahead 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).