Stacked Enchiladas
A hearty layered enchilada dish featuring soft tortillas, spicy tomato sauce, and melted cheese, perfect for a comforting family meal or casual gatherings.
Ingredients
Instructions
- Heat oil in a skillet, then add tomato sauce, chili powder, garlic powder, and minced onion.
- Heat over medium heat until bubbly.
- Place 2 tortillas in the sauce, turning once, and remove with a large spatula as soon as the tortilla is softened.
- Place the softened tortillas on a plate, topping each with grated Velveeta cheese.
- Continue layering tortillas and cheese onto the plate until a stack is built.
- Top the final layer with additional cheese.
- Add salt to taste.
- Serve with saltine crackers.
Tips & Substitutions
For a creamier texture, consider adding a layer of sour cream or refried beans between the tortillas. If you prefer a bit more heat, add diced jalapeños or a splash of hot sauce to the sauce mixture. Instead of Velveeta, you can substitute with shredded Monterey Jack or cheddar cheese for a different flavor profile. This dish can also be made gluten-free by using corn tortillas labeled as such.
Serving Suggestions
Serve these stacked enchiladas with a side of fresh guacamole or a simple green salad for a balanced meal. They pair beautifully with saltine crackers for added crunch. For a refreshing drink, consider serving with iced tea or a light Mexican beer. This dish is perfect for casual gatherings or as a comforting weeknight dinner.
Storage & Reheating
Leftover stacked enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven at 350°F (175°C) covered with foil for about 20 minutes, or until heated through. Alternatively, you can microwave individual portions for 1-2 minutes, ensuring even heating to maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Stacked Enchiladas contains roughly 313 calories, with 14g protein, 55g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (37% of the Daily Value), iron (32% of the Daily Value), and protein (29% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2535mg per serving (110% 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 these enchiladas ahead of time?
Yes, you can prepare the stacked enchiladas in advance. Assemble them up to a day before and store in the refrigerator. Just add a few extra minutes to the baking time if baking from cold. This makes it convenient for busy nights or for entertaining guests.
How can I make this recipe vegetarian?
To make these enchiladas vegetarian, simply ensure all your ingredients are meat-free. You can add black beans or corn to the filling for extra protein and texture. This dish is a great option for those looking to explore vegetarian recipes without sacrificing flavor.
What can I serve with stacked enchiladas?
Stacked enchiladas are versatile and can be complemented with various sides. Consider serving them with a fresh Pico de Gallo or a side of Southwest Salsa Dressing for added flavor. A simple lettuce and tomato salad can also balance the richness of the dish.
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).