You May Call These Stacked Enchiladas a Mexican Lasagna, If You Prefer…

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This weekend I had a Cinco da Mayo party where I needed to serve a bunch of people (20 adults and 20 kids) a delicious, yet easy meal. So I turned to a friend and foodie, Marne, for some help. She suggested “Stacked Enchiladas” and encouraged me to make it my own. It was a HUGE hit at this party, and a few friends asked for the recipe. It was also quick and fun to make.

Everyone kept asking, “Who made the lasagna?”, so you may call these staked enchiladas, a Mexican lasagna if you like!

The recipe below calls for roast chicken, which you can buy already roasted to cut down on preperation time, and can make for a quick and easy meal. I used pork carnitas this time, but I am sure it would taste just as good with any protein or vegetable of your choice.

Stacked Enchiladas  

2 10-ounce cans mild enchilada sauce

1 16-ounce can re-fried beans, divided

1 tablespoon chopped canned chilies

16 5- to 6-inch-diameter flour tortillas

1 cup chopped red onion, divided

2 cups roast chicken divided

3 cups Mexican Cheese, divided

1/2 cup salsa

1 cup cilantro (more or less if desired)

Directions:

1. Start by heating up the enchilada sauce in a saucepan.

2. In a separate pan, heat up the re-fried beans and the chilies.

 3. Dip 1 tortilla into enchilada sauce for a few seconds until softened. Place in oven proof pan.

4. Repeat until bottom of pan covered with first layer of tortillas.

5. Then add your first layer of re-fried bean/chili mixture  and then sprinkle with some red onions.

 6. Add another layer of tortillas that have been softened in the sauce.

 7. Add your protein of choice, in this case roast chicken, and cover whole layer with the cilantro.

8. Top with a layer of tortillas.

9. Add another layer of re fried bean mixture and the salsa.

10. Add your fourth layer of tortillas, and then top with remaining ingredients and finish with the cheese on top.

11. Drizzle with any remaining enchilada sauce, and put in often at 200 F until heated through.

Enjoy with a yummy salad, and your favorite summer drink!

 I tripled this recipe to feed all the guests, and we only ate one of the two batches. So now I have another yummy one, leftover in the freezer! Feel free to mix and match the layers above, and make it your own just as I did. The best part about this recipe is you can make it the day before and then heat it up in the oven.

Thanks for the hot tip Marne!

About Twin Mom

34 year old, born in a small steel town in South Africa, now living in a large Steel City in the US. Mother of twins and loving every moment.
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22 Responses to You May Call These Stacked Enchiladas a Mexican Lasagna, If You Prefer…

  1. Cynthia says:

    I think my hubby would love this! I like your idea of using a pre roasted chicken!

  2. A Stepmom says:

    This looks amazing! I will have to try this! Thank you =)

  3. Anna M says:

    Mmmmm I LOVE mexican food! I’ve been wanting to try something like this!

  4. That looks super yummy.. it has got my stomach growling this morning!!

  5. Bea G. says:

    It was delicious!!!

  6. May I include this recipe in the Fiesta box, once I get to that one? :) Muy delicioso!

  7. OUPA says:

    Yummy. I’m hungry.

  8. Sista says:

    Looks so very yummy, and the directions are simple enough….once I’m off my sick bed I certainly will give this a try – thanks Sista x

  9. I’ve been craving mexican all this pregnancy and there isn’t a really good place to get it in our town. This will just hit the spot! Sending hubby a grocery list now!

  10. Pamela R says:

    Looks great….bet your guests had full bellies after that!

  11. Christy says:

    I am heading over to your house for dinner, expect by the time I get there this dish will likely be long gone. It looks amazing. :)

  12. I’m not a huge Mexican fan but this looks delicious! Maybe I’ll try it!

  13. Cody says:

    What the what! These look amazing. Thanks for the recipe!

  14. Becky Jane says:

    Enchiladas are my favorite. Yumm!

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