Stacked Enchiladas (Mexican Lasagna)

Why You’ll Love This Recipe

Stacked Enchiladas, also known as Mexican Lasagna, are a hearty and flavorful twist on classic enchiladas. Instead of rolling tortillas, this version layers them with seasoned meat, cheese, sauce, and beans—just like a lasagna. It’s easy to assemble, perfect for feeding a crowd, and packed with all your favorite Tex-Mex flavors.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

corn tortillasshredded cooked chicken or ground beefenchilada sauce (red or green)shredded cheddar or Mexican blend cheeserefried beans or black beansdiced onionsdiced green chilies (optional)olive oilsalt and peppercilantro (for garnish)

directions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

Heat olive oil in a skillet and sauté onions until translucent. Add cooked chicken or beef and season with salt, pepper, and green chilies if using. Mix well and set aside.

Spread a thin layer of enchilada sauce on the bottom of the baking dish.

Place a layer of tortillas (cut as needed to fit) over the sauce.

Spread a portion of the meat mixture over the tortillas, followed by a layer of beans and cheese.

Repeat layers: sauce, tortillas, meat, beans, cheese—until all ingredients are used, finishing with cheese on top.

Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, or until cheese is bubbly and golden.

Let it rest for 10 minutes before slicing.

Garnish with chopped cilantro before serving.

Servings and timing

This recipe serves 6-8 people.Preparation time: 20 minutesBaking time: 35 minutesResting time: 10 minutesTotal time: 65 minutes

Variations

Use flour tortillas for a softer texture.

Add sautéed bell peppers or corn for extra veggies.

Try a layer of sour cream or crema for added creaminess.

Use a mix of red and green enchilada sauces for a colorful “Christmas-style” version.

Make it vegetarian by omitting the meat and doubling the beans and veggies.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat individual slices in the microwave for 1-2 minutes or in the oven at 350°F until warmed through.You can also freeze baked enchiladas for up to 2 months—thaw overnight and reheat as above.

FAQs

Can I make this ahead of time?

Yes, assemble the dish and refrigerate it up to 24 hours before baking.

Can I use store-bought enchilada sauce?

Absolutely, but homemade enchilada sauce can elevate the flavor.

Is this spicy?

It depends on your enchilada sauce and added chilies—choose mild or spicy based on preference.

Can I use shredded beef or pork?

Yes, any cooked, shredded meat works well in this recipe.

What type of cheese is best?

Mexican blend, Monterey Jack, or cheddar all melt beautifully and add great flavor.

How do I prevent the tortillas from getting soggy?

Lightly toasting or frying them before layering can help maintain structure.

Can I make it gluten-free?

Use gluten-free corn tortillas and check that your sauce and beans are gluten-free.

Can I add rice to this recipe?

Yes, a thin layer of seasoned rice can be added for extra heartiness.

Do I need to cover it when baking?

Covering helps keep moisture in; uncovering at the end gives the cheese a nice crust.

Is it good for meal prep?

Definitely—it reheats well and makes great leftovers.

Conclusion

Stacked Enchiladas are the ultimate comfort food for any Mexican food lover. They’re rich, customizable, and easy to make, making them perfect for family dinners, potlucks, or casual entertaining. With layers of flavor in every bite, this Mexican Lasagna is sure to become a go-to favorite in your recipe collection.

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