Here are some step by step pictures of how to make the stacked enchiladas. Scroll to the bottom for recipes.
I love this meal. It was my way of using corn tortillas for enchiladas without having to roll them. When we lived in Colorado we called this enchilada layers. We when moved to New Mexico, I learned that this is actually a thing and they are called “stacked enchiladas”.
Serves 4 – 6
1 pound of ground beef or turkey
1 small onion, diced
1 recipe or packet of your favorite enchilada sauce. I use red.
12 corn tortillas
2c of shredded cheese, any kind that melts
Brown the beef with the onion. Drain.
Prepare your sauce and warm it up.
In a deep round baking dish assemble the enchiladas.
Coat the bottom of the pan with a layer of sauce. This helps it not stick so much. Layer 3 tortillas in the bottom. Layer of meat, about 1/3 of the mixture. Layer of sauce, just enough to cover. Layer of cheese, about 1/4 of the cheese. Keep doing this until the top layer is the last 3 tortillas. Cover in as much of the remaining sauce as will fit in the pan, top with remaining cheese.
Bake at 375F for 20 minutes.
Broil to crisp top if desired.
Serve with black beans, queso fresco, lettuce, tomatoes and sour cream.