Recipe: Stacked Enchiladas
This dish has a unique twist to an all-time favorite. Enchiladas recipes can be as diverse as the people who love them but one thing remains the same. They are delicious!
This variation of the traditional enchilada recipe is fun to put together and tastes great too. The only major change is that this recipe calls for stacking the enchiladas using corn tortillas as opposed to rolling them up using flour tortillas. The wonderful enchilada taste is still there.
This recipe can be served alone or with a side dish such as Mexican Rice.
Stacked Enchilada Ingredients
- 6 Corn Tortillas
- 1 pound Ground Turkey
- 6 cups Enchilada Sauce, canned or homemade
- 1 1/2 cups cheese, shredded cheddar or mixed
- 2 cups beans, black beans or refried beans
- 3 tablespoons black olives, sliced or chopped
Ingredients layered on one at a time
- Pre-heat oven to 325 degrees
- Lightly grease 11x7 baking pan with canola oil or other light oil
- Spread 2 tablespoons enchilada sauce in the bottom of the pan
- Place two tortillas side by side
- Top with one large spoonful of ground turkey
- Add one regular spoonful of black beans or refried beans
- Put one regular spoonful of the black olives on top of the beans
- Sprinkle cheese on top of the other ingredients
- Top with a large spoonful of enchilada sauce
- Repeat steps 4-9 two more times distributing the ingredients evenly until they are all gone
- Each stack begins with another tortilla.
- Slightly press each tortilla down on stack using the palm of your hand to create a flat base for the additional ingredients.
- When your stacks are complete and all the ingredients are used, place in the pre-heated oven for 40 minutes.
- Carefully remove from oven and serve hot.
Will You Try This Enchilada Recipe?
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 667.2
- Total Fat: 33.6 g
- Cholesterol: 143.5 mg
- Sodium: 1,306.3 mg
- Total Carbs: 44.5 g
- Dietary Fiber: 11.0 g
- Protein: 46.9 g
Make it Your Own
This recipe can easily be doubled or even tripled. Simply upgrade to an 11x9 baking pan or even larger! You can make as many stacks as you want.
This dish is extremely versatile as well. The tortillas, enchilada sauce and cheese are staples in an enchilada recipe but there are many items you could add and a few you can omit depending on your personal taste.
The ground turkey can be substituted with ground beef for example. Chopped yellow onions or green onions add a wonderful flavor and so does jalapenos!
Another option is to add authentic Mexican rice right into the stacks as opposed to using the rice as a side dish.
This recipe really is a wonderful base for everyone to create their own personal perfect stacked enchilada creation.
This dish is easily converted into a Gluten Free recipe by simply using a homemade enchilada sauce or buying a Gluten Free canned brand. Many are sold at most health food stores and in some grocery stores as well.
Stacked Enchiladas Ready to Bake
For those who enjoy making many of their own ingredients, this enchilada sauce recipe is perfect for stacked enchiladas.
- 6 large Dried Poblano Peppers also known as Ancho Chiles
- ¼ cup canola oil
- 3 medium garlic cloves
- 1 can of tomato paste
- 1 teaspoon oregano
- ¼ teaspoon ground cumin
- 3 cups of low sodium beef broth
Directions for Enchilada Sauce
- The first step is to toast the peppers quickly so that the seeds and pulp can be removed. Then soak them for an hour. Preheat the oven to 400 degrees. Spread the dried peppers out on a foil lined baking sheet. Bake for only 3-4 minutes. The heat will make the peppers expand and give easy access to the inside.
- Remove and discard the stem and pulp from the dried peppers and place them in a large bowl with hot water. Allow peppers to soak for one hour.
- Place 1 cup beef broth, the peppers, tomato paste, oil and spices in a blender or food processor and blend until smooth.
- In a medium sauce pan, combined the mixture with 2 cups beef broth and cook approximately 15 minutes.
Caution When Working With Peppers
Always wear gloves when handling peppers if you aren’t accustomed to them. Some people may experience a slight skin reaction. It is very important to keep fingers away from the face after handling them.
This Mexican Rice Recipe has a flavor that compliments the enchiladas whether it is served on the side or stacked right inside.
Mexican Rice Ingredients:
- 3 tablespoons canola oil
- 1 cup uncooked brown rice or long grain rice
- ½ teaspoon ground cumin
- 2 teaspoons garlic powder
- ¼ cup yellow onion, diced
- ½ cup tomato sauce
- 2 cups free range low sodium chicken broth
Homemade Mexican Rice
Mexican Rice Directions
- In a large saucepan, cook rice in oil until golden. If stirring constantly, it should take about 4-5 minutes
- Add diced onions, cumin and garlic powder to the rice. Cook until onions are tender.
- Add chicken broth and tomato sauce to the mixture.
- Once it begins to boil, reduce heat and cover for 30-35 minutes or until liquid is absorbed and rice is fully cooked.
- Stir and serve
More Healthy and Gluten Free Recipes
- Healthy and Gluten Free Chili? YES!
When my husband tried this recipe he flipped! He considers himself somewhat of a Chili connoisseur and this was a definite winner. I tried a variety of different recipes but this one beat them all at our house.
- Chicken Jambalaya Recipe
I tried many different recipes found on cooking websites but none were quite right. Then I dug out the home recipes I had in the back of the drawer and viola! I kept trying to give the sauce a modern twist but really, nothing beats the classics!
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 112.6
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 299.2 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 1.1 g
- Protein: 1.6 g