Stacked enchiladas

Here’s a recipe for Stacked Enchiladas—a hearty, layered twist on traditional rolled enchiladas, perfect for a crowd.

Ingredients (serves 4–6)

For the Sauce:

2 tbsp vegetable oil
2 tbsp all-purpose flour
2 cups chicken or vegetable broth
2 tbsp chili powder
1 tsp cumin
½ tsp garlic powder
Salt and pepper, to taste

For the Filling:

2 cups cooked shredded chicken (or beef/pork/beans for vegetarian)
1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
½ cup diced onion (optional)
1 cup cooked beans (optional, black or pinto)

For the Stack:

6–8 corn or flour tortillas
Extra shredded cheese for topping
Fresh cilantro, diced tomatoes, or sour cream for garnish

Instructions

1. Make the Sauce:

Heat oil in a saucepan over medium heat.
Stir in flour and cook for 1–2 minutes until lightly browned.
Slowly whisk in broth until smooth.
Add chili powder, cumin, garlic powder, salt, and pepper. Simmer for 5–10 minutes until slightly thickened.

2. Assemble the Stacked Enchiladas:

Preheat oven to 375°F (190°C).
In a greased 9×13-inch baking dish, place 1 tortilla as the base.
Spread a thin layer of sauce over the tortilla.
Add a layer of shredded chicken (or filling), a sprinkle of cheese, and any optional veggies.
Repeat layers: tortilla → sauce → filling → cheese, until you have 3–4 layers. Top the final layer with tortilla, sauce, and cheese.

3. Bake:

Cover with foil and bake for 20 minutes.
Remove foil and bake an additional 10–15 minutes until cheese is melted and bubbly.

4. Serve:

Let cool for 5 minutes, then slice into squares.
Garnish with cilantro, diced tomatoes, or sour cream.

💡 Tips:

For extra flavor, lightly toast the tortillas before stacking.
You can make this ahead and refrigerate before baking; just add 5–10 extra minutes in the oven.
Use rotisserie chicken for a quick, easy filling.

If you want, I can also give a vegetarian stacked enchiladas version with beans, roasted vegetables, and a creamy sauce—it’s super flavorful and hearty. Do you want that version?