Go Back
Stacked cheese enchiladas

Stacked cheese enchiladas recipe

This stacked cheese enchiladas recipe creates a magnificent layered dish featuring corn tortillas, multiple cheeses, and rich enchilada sauce. The stacking method produces beautiful presentation while ensuring every bite contains the perfect balance of flavors. Ready in under an hour, these enchiladas serve 6-8 people and can be customized with your favorite ingredients.
Print Recipe Pin Recipe

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Medium saucepan
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board
  • Aluminum foil
  • - Cheese grater (if using block cheese)
  • Small brush for oiling tortillas

Ingredients
  

  • For the Enchiladas:
  • 12 corn tortillas
  • 3 cups shredded Mexican cheese blend
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup crumbled queso fresco
  • 3 cups red enchilada sauce divided
  • 1/4 cup vegetable oil
  • 1 medium white onion finely diced
  • 2 cloves garlic minced
  • For Garnish:
  • 1/4 cup fresh cilantro chopped
  • 2 green onions sliced
  • 1/4 cup Mexican crema or sour cream
  • 1 avocado sliced
  • Lime wedges for serving

Instructions
 

  • Prepare the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray.
  • Prepare the Tortillas: Heat vegetable oil in a large skillet over medium heat. Lightly fry each corn tortilla for 30 seconds per side until pliable but not crispy. Transfer to paper towels to drain excess oil.
  • Sauté Aromatics: In the same skillet, sauté diced onion and minced garlic until fragrant and translucent, about 3-4 minutes. Set aside to cool.
  • Create Cheese Mixture: In a large bowl, combine Mexican cheese blend, cheddar cheese, Monterey Jack cheese, and the sautéed onion mixture. Reserve 1 cup of this mixture for the top layer.
  • Start Layering: Spread 1/2 cup enchilada sauce on the bottom of the prepared baking dish. Place 3 tortillas in a single layer, overlapping slightly if needed.
  • Build the Layers: Spread 1/3 of the cheese mixture over the tortillas, then drizzle with 1/2 cup enchilada sauce. Repeat this process two more times: tortillas, cheese mixture, sauce.
  • Final Layer: Top with the remaining 3 tortillas, pour the remaining enchilada sauce over the top, and sprinkle with the reserved cheese mixture and crumbled queso fresco.
  • Bake: Cover with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden.
  • Rest and Serve: Let the stacked cheese enchiladas rest for 10 minutes before cutting. Garnish with fresh cilantro, green onions, Mexican crema, and avocado slices. Serve with lime wedges.

Notes

For best results, use day-old tortillas as they hold their shape better during assembly
Homemade enchilada sauce will elevate the flavor significantly, but quality store-bought sauce works well too
The dish can be assembled up to 24 hours in advance and refrigerated before baking
Different cheese combinations can be used based on preference - try adding pepper jack for heat
Allow proper resting time after baking to prevent the layers from sliding when cut