Stacked Enchiladas are a simple, comforting variation of traditional enchiladas made by layering lightly fried corn tortillas with a smooth guajillo red chile sauce, diced white onion, and Mexican cheese. Finished with queso fresco and fresh cilantro, this classic dish comes together quickly and is just as great for breakfast as it is for lunch or dinner.
I grew up eating enchiladas in many forms, but the sstacked version was always the simplest, yet still so comforting. Instead of filling and rolling tortillas, everything is layered together with a rich chile sauce. This approach comes together quickly while still delivering the deep, traditional flavors that make enchiladas such a favorite.
Like many traditional Mexican dishes, this recipe relies on just a handful of real ingredients, plus it's naturally gluten-free and a great vegetarian option. If you've made my Enchiladas Rojas or Guajilo Enchilada Sauce, you've already seen how much depth dried chiles bring to a red sauce.
Now let me show you how to make them.
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For other similar recipes, check out Chicken Enchiladas Suizas and Entomatadas de Carne Molida.
What are Stacked Enchiladas?
Stacked enchiladas are a traditional variation of enchiladas where the tortillas are layered instead of rolled. Each tortilla is dipped in a vibrant chile sauce, then layered with cheese, onions, or meat.
This style is common in northern Mexico and the American Southwest, where the stacks are frequently topped with a fried egg (known as enchiladas montadas) or fillings like ground beef or shredded chicken.
Ingredients & Substitutions
The guajillo enchilada sauce is made from dried guajillo chiles with a few chiles de árbol for gentle heat. The enchiladas themselves are layered with corn tortillas, diced white onion, and Mexican melting cheese such as Chihuahua, Oaxaca, or Mexican muenster. A final sprinkle of queso fresco and fresh cilantro adds a bright, fresh finish.
See recipe card for a full list of the ingredients and quantities.
Step-by-Step Instructions
- Soften Chiles: Simmer chiles in a medium pot of water until softened. Drain.
- Blend: Blend the softened chiles with broth, cumin, garlic, and salt until smooth.
- Strain: Strain sauce through a fine-mesh sieve. If you have a high-powered blender you may not need to strain.
- Cook the Sauce: Simmer sauce in a saucepan with 1 tablespoon of oil until slightly thickened. Taste for salt and adjust as needed. Set aside.
- Fry Tortillas: Heat oil in a skillet over medium. Fry each tortilla 10-15 seconds per side, until soft and pliable.
- Drain: Set the fried tortillas on a paper towel-lined plate to drain some of the oil.
- Dip Tortillas: Dip one fried tortilla into the warm sauce and place on a plate. Top with diced onion and shredded cheese. Repeat the same steps with a second tortilla.
- Finish Stack: Dip a third tortilla, place on top of the stack, and top with onion and crumbled queso fresco. Garnish with diced cilantro if desired. Repeat steps for additional stacks. Serve immediately.
- Optional Variation: For a heartier meal, top with a fried egg or add shredded chicken or ground beef between layers.
Recommended for This Recipe
Fine-Mesh Sieve
This set of sieves is one of my most-used kitchen tools. It is great for straining sauces like this one, but also useful for aguas frescas and nut milks.
How to Serve
These enchiladas can be served on their own, topped with a fried egg for breakfast or brunch, or with one of the following side dishes for a complete lunch or dinner:
- Arroz Rojo (Mexican Red Rice)
- Mexican Refried Beans
- Mexican White Rice with Corn
- Arroz con Cilantro
- Instant Pot Pinto Beans
Storing and Reheating
These enchiladas are best served right after assembling so the tortillas keep their texture.
You can make the guajillo enchilada sauce ahead of time and store it in the refrigerator for up to 5 days or freeze it for up to 3 months. Having the sauce ready makes assembling the stacked enchiladas quick and easy.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Stacked Enchiladas with Guajillo Red Chile Sauce
Equipment
- saucepan
- Cast-Iron Skillet
Ingredients
Enchilada Sauce
- 14 dired guajillo chiles
- 2-3 dried chiles de arbol adjust per heat preference
- 1 ¼ cup broth chicken or vegetable
- ¼ teaspoon ground cumin
- 1 medium garlic clove
- 1 teaspoon kosher salt
- 1 tablespoon oil such as avocado or olive oil
Enchiladas
- 12 corn tortillas (3 per stack per person)
- 1 diced white onion
- ½ cup shredded Mexican cheese such as Chihuahua, Oaxaca, or Mexican muenster
- ½ cup crumbled queso fresco
- oil for frying
- ¼ cup diced cilantro (optional) for garnish
Instructions
Make Enchilada Sauce
- Bring a medium pot of water to a boil. Remove the stems and some of the seeds from the guajillo chiles and chiles de árbol. Add them to the boiling water and cook for 15-20 minutes, until softened.
- Drain the softened chiles and transfer them to a blender. Add 1 cup chicken broth, cumin, garlic, and salt. Blend until completely smooth.
- Pour the sauce through a fine-mesh sieve into a bowl or saucepan to remove any bits of chile skin or seeds. If the sauce seems too thick, add up to ¼ cup additional broth to reach a smooth, pourable consistency. (If a high-powered blender was used, straining may not be necessary.)
- Heat 1 tablespoon oil in a saucepan over medium heat. Add the strained sauce and simmer for 5 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt if needed. Keep warm.
Assemble Stacked Enchiladas
- Heat about ½ inch of oil in a skillet over medium heat. Fry each tortilla for 10-15 seconds per side, just until softened and pliable. Transfer to a paper towel-lined plate.
- Dip one fried tortilla into the warm enchilada sauce and place it on a plate. Sprinkle with a little diced onion and shredded cheese.
- Dip another tortilla in the sauce and place it on top. Add more onion and cheese.
- Dip a third tortilla in the sauce and place it on top. Top with diced onion and crumbled queso fresco.
- Garnish with chopped cilantro if desired and serve immediately. Repeat with the remaining tortillas to make 4 stacks.
Notes
- Adjust the heat: Use fewer chiles de árbol for a milder sauce or add more for extra spice.
- Smooth sauce tip: If the sauce feels slightly grainy, press it firmly through the sieve or blend it again.
- Make it heartier: Add a fried egg on top to make "enchiladas montadas" or add shredded chicken or ground beef in between each layer for a heartier meal.
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