Stacked enchiladas, known as enchiladas montadas, offer a delightful twist on traditional enchiladas. Unlike their rolled counterparts, stacked enchiladas present layers of flavor and texture that create a comforting meal that is both visually appealing and satisfying.
Ingredients
Scale:
12 corn tortillas
2 cups shredded cheese (Cheddar or Monterey Jack), preferably freshly grated for optimal meltiness
2 cups cooked beans (black beans or pinto beans for vegetarian enchiladas), rinsed and drained if canned
2 cups cooked chicken, shredded (optional for a non-vegetarian version), which can be rotisserie chicken for convenience
2 tablespoons olive oil
1 medium onion, finely chopped, ideally yellow or white for sweetness
3 cloves garlic, minced, to add a fragrant aroma
2 tablespoons chili powder, adjust based on spice preference
1 teaspoon ground cumin, enhancing depth of flavor
1 can (15 ounces) tomato sauce, ensuring it’s a quality brand for better taste
1 cup vegetable or chicken broth, low-sodium recommended for better control over saltiness
Salt and pepper to taste, to balance the flavors
Fresh cilantro, chopped, for a burst of freshness
Chopped green onions, adding a mild onion flavor
Avocado slices, creamy and rich, perfect for balancing spices
Sour cream (or Greek yogurt for a lighter option), which adds creaminess
Spicy salsa or jalapeños for heat, depending on your spice tolerance
Instructions
Prepare the enchilada sauce: In a medium saucepan over medium heat, add the olive oil. Once hot, sauté the chopped onion until translucent, about 5 minutes. This process releases the onion's natural sugars, enhancing its sweetness. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the chili powder and cumin, cooking for another minute to allow the spices to bloom. Add the tomato sauce and broth. Bring to a simmer and let it cook for 10-15 minutes until slightly thickened. Season with salt and pepper to taste.
Layer the enchiladas: Preheat your oven to 375°F (190°C). In a 9x13 inch baking dish, spread a layer of enchilada sauce on the bottom. Place 3 corn tortillas over the sauce, followed by a layer of beans, shredded cheese, and additional sauce.
Repeat the layering process until all ingredients are used, finishing with a layer of tortillas topped with cheese and sauce.
Bake: Cover the dish with aluminum foil and bake in the oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Serve: Remove from the oven and let cool for a few minutes. Top with fresh cilantro, green onions, avocado, and sour cream or Greek yogurt. Serve warm.
