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.
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)
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!