OK, so getting it out of the pan intact is a challenge. But it all tastes good.

I can’t remember where I first saw this recipe. Probably an old subscription to Cooking Light or Eating Well. All I know is that it is super easy, super adaptable, inexpensive to make, relatively healthy and very satisfying to eat. It comes together in minutes, unlike traditional enchiladas, with all that messy rolling. If I had to pick just seven dinners to make once a week for the next year, this would probably be one of them.

Stacked Enchilada Casserole
Serves 4 (if cooking for a larger crowd, double the recipe and make in a 9 x 12 pan)

  • 5 Corn Tortillas (I always have a bag of these on hand, in the freezer)
  • 1 15 oz can of Enchilada Sauce. Choose your level of heat. I personally look for a sauce where red chilies are the first ingredient. I prefer Hatch when I can find it. Or you could make your own sauce if you have time. Or you could go with a green enchilada sauce instead. I always keep a few cans on hand for just this occasion.
  • 1 to 1 1/2 cup Shredded Cheese of choice (Cheddar is traditional, but Monterey Jack or Pepper Jack would also be good).
  • 1-2 cups Beans. Canned refried beans, canned pinto, canned black beans, or fresh cooked, mashed or not, if you have them on hand.
  • 1 small Onion, diced, or a large bunch of green onions, including the tops, chopped.
  • 1/2 cup frozen or canned Corn (optional)
  • 2 cups cooked chicken or shredded beef or pork or rabbit…whatever you desire. Rotisserie chicken works here in a pinch. If you want to make this vegetarian, just omit the meat.

Preheat oven to 375.


I’ve had this casserole dish forever. I think I bought it at a thrift store about 20 years ago. It’s the perfect size for this recipe.

Starting with a round casserole dish slightly larger than your corn tortillas, cover the bottom lightly with enchilada sauce. Nestle a tortilla into the sauce. Add a layer of beans, a layer of meat, a layer of onions and other veg if using, a layer of cheese (use about 1/4 of total – or a little less on the cheese so you have some left for the top). Drizzle enchilada sauce over your layers and add another tortilla. Repeat three more times and top with the last tortilla. Pour any remaining sauce over the top and sprinkle with any remaining cheese.

Bake, covered, for about 20 minutes. Uncover and bake an additional 10 – 15 minutes, until its warm and bubbly and the cheese is starting to brown. Let stand for 5 minutes after removing from oven. Cut into quarters and serve with fresh avocado, salsa, fresh chopped tomato, sour cream, a bit of fresh cilantro, a squeeze of lime…whatever your preferred toppings. Enjoy.

Miles Away Farm Blog © 2015, where we could eat Mexican food every night of the week.