Stacked Enchiladas

Stacked Enchiladas (Red or Green)

Ingredients

• 10–12 corn tortillas

• 2 cups enchilada sauce (red or green chile)

• 2 cups cooked shredded meat

  • chicken, beef, or pork

• 2 cups shredded cheese

  • cheddar, Monterey Jack, or Mexican blend

• ½ cup diced onion (optional)

• Oil for frying tortillas

• Fried eggs (optional but very correct)

Instructions

1. Lightly fry tortillas:
   Heat a thin layer of oil. Fry tortillas 10–15 seconds per side until pliable (not crisp). Drain.

2. Warm sauce:
   Heat enchilada sauce in a saucepan.

3. Build stacks:
   On an oven-safe plate or small dish:

   • Tortilla

   • Sauce

   • Meat

   • Cheese

   • Onion
     Repeat 3–4 layers. Finish with sauce + cheese.

4. Bake:
   Bake at 375°F / 190°C for 10–15 minutes, until cheese is melted and bubbly.

5. Top it:
   Add a fried egg on top if you’re feeling authentic.

Serve With

• Rice & beans

• Shredded lettuce and tomato

• Sour cream or crema

• Extra chile sauce (always)

Shortcuts & Variations

• No-fry method: Dip tortillas straight into warm sauce

• Green chile version: Hatch green chile sauce + Jack cheese

• Breakfast stack: Chorizo + egg + green chile

• Keto: Use low-carb tortillas and skip frying