Stacked Enchiladas

Here’s a delicious and easy Stacked Enchiladas recipe — also known as “Enchiladas Montadas.” Unlike rolled enchiladas, this New Mexico-style dish stacks the tortillas with layers of sauce, cheese, and filling.

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🌶️ Stacked Enchiladas (Serves 4)

Ingredients:

• 12 corn tortillas

• 2 cups red or green enchilada sauce (store-bought or homemade)

• 2 cups cooked and shredded chicken (or beef, beans, or veggies)

• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

• 1/2 cup chopped onion (optional)

• 2 tbsp oil (for softening tortillas)

• 4 large eggs (optional, for topping)

• Fresh cilantro, sour cream, avocado, or lime wedges (for garnish)

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🔪 Instructions:

1. Preheat oven to 375°F (190°C).

2. Heat tortillas: In a skillet, lightly fry tortillas in oil until just soft (10–15 seconds each). Drain on paper towels.

3. Assemble stacks:

   • On a greased baking dish or sheet, place 1 tortilla for each stack (4 total).

   • Layer with sauce, chicken (or other filling), onions (if using), and cheese.

   • Repeat for 2 more layers (3 tortillas per stack), ending with sauce and cheese on top.

4. Optional egg topping:

   • Fry eggs sunny side up or to your preference.

   • Add one egg on top of each enchilada stack just before serving.

5. Bake uncovered for 15–20 minutes, until cheese is melted and bubbly.

6. Garnish and serve with cilantro, sour cream, avocado, or lime wedges.