We’re always looking for new and creative ways to have tortillas and one of the best ways to have some for lunch is with stacked enchiladas. Assuming enchiladas weren’t already delicious, stacked enchiladas are a new to assemble and enjoy their savory taste. Similar to enchiladas in a casserole sans the dish, these enchiladas are piled in stacks (hence the name) and the cheese is found between the corn tortilla layers.
The sauce used for the stacked enchiladas can be changed along with the protein and cheese so keep that in mind when using the stacked enchilada recipe below.
- Two cups of cheddar
- A tablespoon of olive oil or butter
- Two cups of cooked chicken (shredded)
- One diced onion
- Two cans of chopped green chiles (four ounces)
- A can of green enchilada sauce (fifteen ounces)
Heat your oven to 350 degrees and also heat the olive oil (or butter if you chose that) over medium-low heat in a medium skillet while you saute the onions. Once everything is well cooked, throw in the chiles, sauce, and the chicken.
Place the tortillas on a baking sheet and cover them evenly with sufficient cheese before heating them up until the cheese is melted. For serving, stack a trio of tortillas on a plate and add plenty of sauce while serving them along with the toppings. The recipe serves up to four people.
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee, please call 305-928-1593. Our business hours are 9am to 5pm Monday through Friday Eastern time and we are closed on weekends.