Chances are, you’ve made enchiladas before so I’ll start by saying that this recipe is less about the ingredients and more about the variation to “stack” enchiladas instead of “rolling” them. It can be used with your favorite enchilada recipe with any of your favorite ingredients. Beef, chicken, carnitas, leftover short ribs…green sauce, red sauce…they sky’s the limit! You can’t go wrong. It’s really hard to mess these up. Here’s how I make mine…
Siete Almond Flour Tortillas - 1 package of 8, thawed (or your favorite tortillas)
Avocado Oil Cooking Spray (I use Primal Kitchen) - or oil of choice for crisping tortillas
1 medium can of Enchilada Sauce (for these I used Hatch Medium Red Sauce from Sprouts, but I’m not married to any particular brand, so just choose your fave.)
Shredded Chicken (I often buy the fresh “Just Chicken” in the deli at Sprouts because 1 package is perfect for this, or you can buy a rotisserie chicken and shred that for ease.)
1 large block of cheese - shredded (I like a good, high quality cheddar for my enchiladas, and I’m very generous with it.)
1 small can of diced green chilis (I buy the hot, but they come in mild too. The hot isn’t too hot and adds great flavor.)
1 small can of sliced black olives (optional)
Cilantro for garnish (optional)
Sour Cream for topping (optional)
Method: (photos of steps to follow)
Preheat oven to 350 degrees F.
Combine shredded chicken, shredded cheese (set aside a handful of cheese to sprinkle on top), green chilis, and olives in a large bowl (leaving about 1/3 of the olives for the top if you want to make it look pretty;)
Prep your tortillas. Heat skillet (I use a small, thin cast iron) on med-high heat. Spray with cooking oil and crisp the tortillas one at a time, spraying with each flip. Flip it over when it JUST starts to get golden in color, this goes quick. You want them just slightly crisped and still pliable, not too crisp like a cracker. As they are done, I just stack them on a paper towel as I finish all 8.
Once the tortillas are slightly crisped, cut them in half.
Pour half the enchilada sauce in the bottom of the baking dish, just enough to coat the bottom as a base.
Layer the tortilla halves with the straight edges out and create an even layer with 8 halves.
Spread half the chicken and cheese mixture carefully on top of the tortillas.
Pour the remaining enchilada sauce evenly on top of the chicken mixture.
REPEAT layers: tortillas (remaining 8 halves), then chicken and cheese mixture.
Top with remaining cheese and place a few olives evenly on top.
Cover with foil and bake for 20 mins. Remove foil and cook additional 10 mins or until golden brown and looks delicious.
Remove from oven and let cool for 10-15 mins. This is an important step for stacked enchiladas so they hold shape when cut and served.
Cut into squares, and garnish with chopped cilantro and sour cream. Great alongside a green salad.
Repeat layers…and this is how it’ll look before putting it into the oven…
Ta-Da! Delicioso! Is your mouth watering yet?
These stacked enchiladas are so easy to throw together and is the perfect weeknight dish for the whole family…and great for guests because you can make a couple dishes ahead of time and feed a lot of people.
Stacked is easier than rolling….and no one has to settle for the “ugly enchilada” - that first one that’s always so hard to get out! of the pan. Ha ha.
Like I said, try this method your favorite enchilada recipe and tag me on Instagram @happywifestyle to share your stacked-style enchilada pics with me! Enjoy!