Stacked Enchiladas Recipe

Cook beef filling

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chopped yellow onion and cook 2–3 minutes until softened. Add the ground beef and break it up with a spoon; cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed.

Stir in the minced garlic and cook 30 seconds until fragrant. Add tomato paste, chili powder, ground cumin, dried oregano, salt, and pepper; cook 1 minute to toast spices.

Pour in 1 cup beef broth and scrape up browned bits from the pan. Reduce heat to medium-low and simmer 6–8 minutes until sauce thickens to a gravy-like consistency. Taste and adjust seasoning. Keep warm until assembly.

Poach and shred chicken

Place chicken breasts in a small saucepan. Add 2 cups water or chicken broth, bay leaf and 1/2 tsp salt. Bring to a gentle simmer, cover, and cook 10–12 minutes (depending on thickness) until chicken reaches 165°F (74°C). Remove chicken to a plate, let rest 5 minutes, then shred with two forks. Discard bay leaf and reserve 1/4 cup poaching liquid.

Make ranchero sauce

In a medium skillet, heat 1 teaspoon olive oil over medium heat. Add chopped white onion and sauté 3–4 minutes until translucent. Add minced garlic and jalapeño (if using) and cook 30 seconds more. Add the canned diced tomatoes with chiles and 1/2 cup tomato sauce, then stir in ground cumin, chili powder, salt and pepper. Bring to a simmer and cook 8–10 minutes to thicken slightly.

Stir shredded chicken and reserved poaching liquid into the sauce. Simmer 2–3 minutes until everything is heated through and saucy. Adjust salt and pepper as needed. Keep warm until assembly.

Preheat and prep

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a little oil.

Warm tortillas

To make corn tortillas pliable and reduce cracking, heat 1/2 cup vegetable oil in a small skillet over medium heat (or use a comal). Quickly dip each corn tortilla into the hot oil for 3–5 seconds per side, or lightly fry until soft but not crispy. Alternatively, warm tortillas between damp paper towels in the microwave for 30–45 seconds. Place warmed tortillas on a plate lined with paper towels and sprinkle lightly with the 1/4 tsp salt if desired.

Stack and fill

Working one tortilla at a time, place a generous 2–3 tablespoons of your chosen filling (beef gravy mixture or shredded chicken ranchero) in the center of each tortilla. Fold the tortilla in half or roll depending on preferred style; for stacked enchiladas, you can also create layers in the baking dish by laying a single tortilla, spreading a few tablespoons of filling on top, sprinkling a little cheese, and repeating to stack multiple layers. For 12 tortillas, plan on about 2–3 tablespoons filling per tortilla.

Arrange filled tortillas seam-side down in the prepared 9x13 baking dish in a single layer or stacked-layers as desired. Spoon any remaining gravy or sauce over the arranged tortillas to keep them moist.

Add cheese and bake

Evenly sprinkle 3 cups shredded cheese across the top of the arranged enchiladas. Cover the dish loosely with foil and bake in the preheated oven for 15 minutes. Remove foil and bake 5–7 more minutes until cheese is fully melted and bubbly with slight browning.

Remove from oven and let rest 5 minutes. Garnish with chopped cilantro, diced onion, a squeeze of lime, and serve with sour cream if desired.

Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F (175°C) oven until heated through, or microwave individual portions.

To make ahead: Prepare fillings and sauce up to 2 days ahead. Warm tortillas and assemble just before baking for best texture.