This easy homemade stacked enchiladas recipe makes a quick and easy meal that’s great for families! Our entire family loves it, including the kids!
Homemade Stacked Enchiladas Recipe
1/2 lb. ground beef
1 onion, chopped, or 1 tsp. onion powder
2 1/2 cups enchilada sauce
* vegetable oil for frying
1 cup Cheddar cheese, grated
1 onion, chopped, or 1 tsp. onion powder
1 tomato, chopped
2 cups lettuce, chopped
In a saucepan, brown ground beef and onions and drain. Add enchilada sauce and simmer for 10 minutes.
Heat 1/2 inch of oil in a frying pan. While you are waiting for the oil to heat, prepare bowls of tomatoes, lettuce and cheese. The oil is hot when it sizzles when the tortilla is placed in it.
Have your plate ready in one hand and dip the tortilla in oil for 5 seconds. Turn it over and cook 5 more seconds. Lift out of pan, hold over oil and drain slightly. Place it on the plate and put 1/4 cup beef mixture on top. Dip another tortilla in the oil and fry the same as above, place on top of beef mixture.
Top with more beef mixture, tomatoes and lettuce and then finish with a little cheese, sour cream and olives if desired. Serve warm. Serves 4.
*For lower fat enchiladas dip in warmed enchilada sauce or just warm tortilla in the microwave for 8 seconds then add meat and toppings.
For more quick, easy and delicious recipes like this Homemade Stacked Enchiladas Recipe, check out our Dining On A Dime Cookbook!
Jo Harris says
September 3, 2010 at 9:00 amYou forgot to mention what kind of tortillas to use for this recipe. They should be corn tortillas, and probably not the thin white ones.
Tawra says
September 3, 2010 at 9:42 amWe mostly use corn but use white also.
Sandi P says
June 8, 2011 at 1:37 pmI tried the Stacked Enchiladas last night for dinner, and it was a surprise instant hit. My DH is a little fussy about trying new recipes, but last night he went back for thirds! We all got a kick out of heating the tortillas in the hot oil too. (I usually just heat them on a dry griddle, and they sure don’t ‘blow up’ like that.) I altered the recipe a bit to fit what I had on hand, but I can see I need to make sure I have what I need to make this again. I used red chili sauce instead of enchilada sauce, and added canned diced tomatoes instead of fresh. I also left out the lettuce, but I think next time I will try shredded cabbage. BTW, I used flour tortillas and they were great.
Sheri says
February 2, 2012 at 8:33 pmWe do a layered enchilada that is so quick and no added fat. We just layer corn or wheat tortillas in a 9 x 13 baking pan with cheese. When it’s all layered, we pour enchilada sauce over all and bake until cheese is all melted. We cut it into squares to serve.
You can add other things in it if you like or garnish on the plate. I have to fight to have leftovers.
You can also toss all the ingredients with micro–chips instead of the tortillas. Micro-chips are the small chips left at the bottom of the bag that won’t work for dipping in salsa. We save up tortilla chip bags until we have enough to make the casserole. Then we call it, “Micro-Chip Casserole.” Quick, fun and easy!