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  • janelvoth

Stacked Enchiladas

Enchiladas are just delicious! I still have memories from my childhood cooking with my Grandmother making homemade enchiladas. We would make the sauce, then get all of the other ingredients prepared and then we would dip each tortilla in the sauce, add the fillings and roll them up and put them in a pan. We would get so messy, but it was just so fun to make them! As a kid, I didn't really have any concept of time. Everything was just fun and days seemed to last forever!

Now, as an adult with 4 kids I have made those enchiladas maybe twice because they are so time consuming. So, I was thrilled when I found this recipe for stacked enchiladas (or chicken enchilada casserole). You make them almost like lasagna by layering the ingredients and then baking. You can have this meal done much quicker than typical enchiladas and it tastes so good.

This has been my go-to meal for new mom's or church summer staff meals because I can make multiple pans at a time.

Let's get started!


1 tbsp olive oil

1 medium onion, peeled and chopped

1 pepper (any color), chopped

2 - 15oz can beans (I usually only add 1 can of black beans because half of the family does not like beans).

1 - 15oz can whole kernal corn, drained

3 cups shredded or diced cooked chicken, or ground beef, or shredded beef, or shredded pork!

*If I use chicken, I find it easiest to put 3 or 4 chicken breasts in my instant pot and let them cook and then shred the chicken.

*If I use beef, I brown 2 lbs of ground beef.

12 corn tortillas, halved (or more if your pan is deep like mine)!

3 cups homemade enchilada sauce (recipe here)

3 cups shredded cheese (cheddar, Mexican blend, or whatever you prefer)

Optional toppings: cilantro, salsa, sour cream, chilis, jalapeños, lettuce and avocado


- Preheat oven to 375oF. Spray 9x13 with c0oking spray and set aside.

- Heat oil in large sauté pan over medium-high heat.

- Add onion and pepper and sauté slightly.

- Add meat (if using ground beef) and brown until cooked through.

- Pour sauce in the bottom of the 9x13 pan.

- Add a layer of tortillas.

- Layer the meat, peppers/onions, and add some beans and corn. You can see that I only put beans on one side because some of my kids don't like them. But when I make it for others, I put them everywhere!

- Sprinkle on 1/3 of the cheese.

- Add more tortillas and repeat the layers (tortillas, then sauce, then meat, peppers/onions, beans and corn, then cheese).

- When done, add the remaining cheese to the top and cover with foil. Make sure to spray the inside of the foil with spray so the cheese doesn't stick.

- Bake for 20 minutes.

- Remove the foil and bake for an additional 10 minutes or until the cheese is all melted and bubbly.

- Allow to sit for a few minutes while you get the optional toppings ready.

- Slice, serve, add toppings and ENJOY!

Happy Cooking! Please comment and let me know if you liked it! Janel

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