Stacked Enchiladas

Stacked Enchiladas, known in New Mexico as enchiladas montadas or simply “flat enchiladas,” are a beloved Southwestern twist on the classic rolled enchilada. Instead of filling and rolling each tortilla, cooks in New Mexico and parts of northern Mexico have long layered tortillas flat with sauce, meat, and cheese, building them into a tall, hearty stack.

It’s a rustic, practical style of cooking that’s especially popular in home kitchens, where speed and simplicity matter just as much as flavor.

This easy version turns that tradition into a family-friendly weeknight dinner with just five ingredients. Browned ground beef is stirred together with creamy refried beans to make a rich, savory filling. Soft flour tortillas are layered with the beef and bean mixture and generous handfuls of cheddar, then smothered in mild enchilada sauce and topped with more cheese. As it bakes, the layers meld together into something like a Mexican-style lasagna or tortilla pie: cheesy, saucy, hearty, and easy to slice into wedges. It’s a fuss-free, crowd-pleasing meal that delivers all the comfort of enchiladas without any of the rolling.

Why People Will Love Stacked Enchiladas Recipe

No rolling required: Layering the tortillas flat is faster and easier than rolling traditional enchiladas.

Just five ingredients: Ground beef, refried beans, enchilada sauce, tortillas, and cheese are all you need.

Ready in about 35 minutes: It’s perfect for busy weeknights.

Hearty and filling: Beef, beans, and cheese make it a satisfying, protein-packed meal.

Cheesy in every bite: Cheddar between each layer and on top creates gooey, melty goodness.

Like a Mexican lasagna: The stacked layers slice neatly into wedges, making it fun to serve and eat.

Mild and kid-friendly: Mild enchilada sauce keeps it family-friendly, with toppings for those who like more heat.

Pantry-friendly: It uses canned and staple ingredients you can keep on hand.

Budget-friendly: Affordable ingredients feed a whole family.

Easy to customize: Add vegetables, swap the protein, or switch up the cheese and sauce.

Great for meal prep: It reheats beautifully for easy lunches and dinners.

Perfect for toppings: Salsa, avocado, sour cream, and jalapeños let everyone personalize their slice.

Key Ingredients

Ground beef: Provides hearty, savory flavor and protein. Browning it well adds depth, and draining the fat keeps the dish from becoming greasy.

Refried beans: They make the filling creamy, rich, and cohesive while adding fiber and plant protein. They also help hold the layers together.

Mild enchilada sauce: Brings classic, gently spiced chile flavor and moisture to the stack. Red or green sauce both work, and you can choose medium or hot for more heat.

Flour tortillas: Soft, sturdy, and pliable, they hold up well to layering and baking, creating tender layers similar to lasagna noodles.

Shredded cheddar cheese: Melts into gooey, savory layers and forms a bubbly golden top. Its sharp flavor balances the beans and sauce.

Optional toppings: Salsa, avocado, sour cream, cilantro, and jalapeños add freshness, creaminess, and a little heat.

Expert Tips

Season the beef: Add a pinch of salt, cumin, chili powder, garlic powder, or taco seasoning while browning for extra flavor.

Add onions: Sauté a diced onion with the beef for more savory depth.

Drain well: Draining excess fat prevents the enchiladas from becoming greasy.

Warm the refried beans: Mixing warm beans into the beef makes the filling smoother and easier to spread.

Spread filling first: As the recipe suggests, spreading the filling on the tortilla before placing it in the pan makes layering easier and neater.

Spread evenly: Distribute the filling all the way to the edges for even layers and better slices.

Use a pie plate: A round 9-inch pie plate fits 8-inch tortillas perfectly and makes slicing wedges easy.

Cover the edges with sauce: Make sure the sauce reaches the tortilla edges so they don’t dry out or become crispy.

Shred your own cheese: Freshly shredded cheddar melts more smoothly than pre-shredded.

Mix cheeses: Try a blend of cheddar and Monterey Jack for extra creaminess.

Use more sauce for juicier enchiladas: If you like them extra saucy, use a larger can (19 oz) of enchilada sauce.

Broil for a golden top: For browned, bubbly cheese, broil for 1–2 minutes at the end, watching closely.

Let it rest: Resting for 5–10 minutes helps the layers set, making clean slices easier.

Use a sharp knife: A sharp knife or pizza cutter slices through the layers neatly.

Stacked Enchiladas

Ingredients

Ground beef: 1 pound

Refried beans: 1 can (16 oz)

Mild enchilada sauce: 1 can (10 oz)

Flour tortillas: 6 (8-inch)

Shredded cheddar cheese: 2 cups (one 8 oz bag)

Optional toppings: salsa, sliced avocado, sour cream, chopped cilantro, sliced jalapeños

Instructions

1. Heat the oven.

Preheat the oven to 350°F (175°C).

2. Make the filling.

Brown the ground beef in a saucepan over medium heat, breaking it up as it cooks.

Take it off the heat and drain off any extra fat.

Stir in the refried beans until well combined, then set aside.

3. Prepare the pan.

Coat a pie plate or an 8- or 9-inch square baking dish with cooking spray.

Spread about 2 tablespoons of the enchilada sauce over the bottom.

4. Build the stack.

Place a tortilla in the pan, then top it with about ½ cup of the beef and bean mixture and ¼ cup of cheese.

Repeat the layers until you’ve used all but one tortilla, then finish with the last tortilla on top.

(Tip: It’s easiest to spread the beef and bean mixture onto each tortilla before laying it down.)

5. Make the sauce topping.

Stir the rest of the enchilada sauce into any remaining beef and bean mixture until combined.

6. Cover the stack.

Pour the sauce mixture over the enchilada stack, making sure the edges of the tortillas are covered so they don’t dry out.

Sprinkle the remaining cheese over the top.

7. Bake.

Bake for about 20 minutes, until the sauce is bubbling and the cheese has melted.

8. Rest and serve.

Let it sit for 5 minutes, then slice into wedges or squares.

Serve with salsa, avocado, sour cream, cilantro, and jalapeños if you like.

Important Notes When Making Stacked Enchiladas

Cook beef thoroughly: Ground beef should reach an internal temperature of 160°F (71°C).

Pan size matters: A 9-inch pie plate or 8- to 9-inch square pan works best. A larger pan will make thinner layers and may bake faster.

Heat level: Mild enchilada sauce keeps it gentle. Use medium or hot sauce, or add green chiles or jalapeños, for more spice.

Watch the salt: Refried beans, enchilada sauce, and cheese all contain salt, so taste before adding more seasoning.

Some sauce may bubble over: Place the pan on a baking sheet to catch any drips.

Storage: Refrigerate leftovers, covered, for up to 3–4 days.

Freezing: Wrap the assembled, unbaked stack tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking, adding a few extra minutes if needed.

Make-ahead: Assemble the stack up to 24 hours in advance, cover, and refrigerate. Add 5–10 minutes to the baking time if baking straight from the fridge.

Gluten-free option: Use corn tortillas and check that your enchilada sauce and refried beans are gluten-free.

Allergens: Contains wheat (flour tortillas) and dairy (cheese).

How to Enjoy Stacked Enchiladas After Cooking

Let it rest, then slice. Allow the enchiladas to rest for 5–10 minutes after baking so the layers set. Cut into wedges (if using a pie plate) or squares and serve with a wide spatula.

Add fresh toppings.

Fresh salsa or pico de gallo
Sliced or diced avocado
A dollop of sour cream or Mexican crema
Chopped fresh cilantro
Sliced fresh or pickled jalapeños
Shredded lettuce
Diced tomatoes
Sliced green onions
Sliced black olives

Try it New Mexico style. Top each slice with a fried or sunny-side-up egg, a classic way to enjoy stacked enchiladas in New Mexico.

Pair with sides.

Mexican rice: A classic companion.
Refried or black beans: Extra hearty and comforting.
Mexican street corn salad: Sweet, creamy, and tangy.
Green salad: A crisp salad with lime vinaigrette.
Chips and guacamole or salsa: Perfect for snacking.
Roasted vegetables: Zucchini, peppers, or corn.

Make it a family dinner. Serve the stacked enchiladas with a toppings bar so everyone can customize their slice.

Pair with drinks. Mexican lager, margaritas, iced tea, lemonade, horchata, or sparkling water with lime all complement the cheesy, savory flavors.

Store and reheat leftovers.

Refrigerate: Cover tightly and store for up to 3–4 days.
Oven: Reheat covered with foil at 350°F (175°C) for 15–20 minutes.
Microwave: Heat individual slices for 1–2 minutes until hot.
Add moisture: Spoon a little extra enchilada sauce over slices before reheating.

Repurpose leftovers.

Cut into small squares and serve as a party appetizer.
Top with a fried egg for a hearty breakfast.
Crumble over tortilla chips with extra cheese for quick nachos.

Nutrition Information

Estimated per serving, based on 6 wedges, made with 85% lean ground beef (fat drained), traditional refried beans, mild canned enchilada sauce, 8-inch flour tortillas, and cheddar cheese. Toppings not included.

Note: Using 93% lean ground beef lowers each serving by about 40 calories and 5 g of fat. Choosing low-sodium refried beans and enchilada sauce can reduce sodium by about 400 mg per serving.

Smart FAQs About This Recipe

What are stacked enchiladas?
Stacked enchiladas are layered flat instead of rolled. Tortillas are stacked with sauce, filling, and cheese, then baked. They’re a traditional style in New Mexico, often called flat or “montadas” enchiladas.

Can I use corn tortillas instead of flour?
Yes. Corn tortillas are more traditional and naturally gluten-free. Warm them first or dip them briefly in the sauce to make them pliable, and use 2 corn tortillas per layer if they’re small.

Are stacked enchiladas spicy?
This version is mild, thanks to the mild enchilada sauce. For more heat, use medium or hot sauce, add diced green chiles to the filling, or top with jalapeños.

Can I use a different meat?
Absolutely. Ground turkey, ground chicken, shredded chicken, or shredded beef all work well. For a vegetarian version, skip the meat and use extra beans, corn, and peppers.

Can I use green enchilada sauce?
Yes. Green enchilada sauce adds a tangy, bright flavor. You can also use half red and half green for a “Christmas-style” stack, as they do in New Mexico.

Why are my tortilla edges crispy or dry?
The edges may not have been covered with enough sauce. Make sure the sauce reaches all the way to the edges, or cover the dish with foil for the first 10–15 minutes of baking.

Can I make it in a larger pan?
Yes. For a 9×13-inch pan, double the recipe and use larger tortillas or overlap smaller ones in each layer. Bake for 25–30 minutes until bubbly.

How do I get clean slices?
Let the enchiladas rest for 5–10 minutes after baking so the layers firm up. Use a sharp knife or pizza cutter to slice through the layers.

Can I add vegetables?
Absolutely. Sautéed onions, bell peppers, zucchini, corn, spinach, or diced green chiles all make great additions to the beef and bean filling.

Can I make it in the slow cooker?
Yes. Layer the stack in a greased slow cooker, top with sauce and cheese, and cook on low for 2–3 hours or high for 1–1½ hours, until heated through and the cheese is melted.