Stacked Enchiladas (Enchiladas Montadas) + Video
These stacked enchiladas are a robust, comforting twist on the classic Mexican dish. Mouthwatering layers of fried tortilla, cheese, and flavorful ground beef combine to deliver a crispy bite that’s guaranteed to have you coming back for more!
Fancy something different for your next Mexican night? Stacked enchiladas are a fantastic creation that flips the script on the classic recipe. While the filling is usually neatly tucked inside a tortilla, this dish is more like an irresistible stack of Mexican pancakes.
Lightly fried and crispy corn tortillas are coated in an authentic enchilada sauce and paired with layers of cheese, onion, and a spicy ground beef filling. Every bite is a delicious mixture of flavors and textures, making it a winning combination.
This stacked enchiladas recipe is the perfect centerpiece for a Mexican feast. Whip up a big bowl of arroz rojo and some fresh guacamole and go to town!
Enchiladas Montadas vs Enchiladas Norteñas
Enchiladas Montadas are stacked layers of corn tortillas, cheese, meat (like ground beef), and refried beans, covered in a red and/or green chile sauce, while Enchiladas Norteñas are traditionally rolled tortillas filled with a mixture of queso fresco and onion, often served without a sauce.
Enchiladas Montadas and Enchiladas Norteñas are both types of enchiladas, but they have distinct origins and preparation methods.
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Canola Oil – You want a neutral-tasting oil with a high smoke point to fry the sauce, tortillas, and beef. Substitute another oil if you prefer, but avoid anything with a strong flavor.
- Red Enchilada Sauce – My easy, authentic homemade recipe is slightly spicy and super flavorful.
- Corn Tortillas – The classic choice for a stacked enchilada recipe. Flour tortillas also work, but fry them for a touch longer as they’re more prone to sogginess.
- Pepper Jack Cheese – Mild and creamy with a hint of spice, Pepper Jack is my go-to cheese for Mexican food. Try Monterey Jack or cheddar if you want less heat.
- White Onion – Adds a sharp, crisp bite when sprinkled on top.
- Meat Filling – I use 85/15 ground beef to make the juicy filling for this stacked enchiladas recipe. Season your meat with:
- Chili Powder – Store-bought works in a pinch, but it’s so easy to make it yourself. I always have a jar ready to go in my pantry.
- Mexican Oregano – Don’t confuse this with regular oregano! They’re two different herbs with very distinct flavors.
- Kosher Salt & Ground Black Pepper – The iconic, versatile seasoning combination.
- Green Chile – I use fresh hatch chiles for this stacked enchilada recipe. Try banana peppers for a milder alternative, or serrano chilis if you like it spicy.
- Eggs & Cilantro – Entirely optional but delicious toppings!
How to Make Stacked Enchiladas
- Cook the Sauce. Heat some oil in a large skillet, then fry the enchilada sauce over medium-high heat for 2 to 3 minutes, seasoning with salt. If it’s too thick for dipping, add water. Leave to simmer on low heat.
- Fry the Tortillas. Heat ½ cup of oil over medium heat in another pan. Drop the tortillas into the hot oil and fry one at a time, turning once until softened. Set aside on separate paper towels to drain.
- Cook the Filling. Pour out any excess oil from the pan, then brown the ground beef over medium-high heat. Add in the chopped green chiles and the seasonings, stir to mix and break up the beef, then fry until the meat is cooked through. Set aside.
- Assemble. Coat a fried tortilla on both sides in the sauce, then lay it on a plate and top with the filling, shredded cheese, and chopped onion. Repeat twice more until you have a loaded stack of 3 tortillas.
- (Optional) Add an Egg. Fry an egg and place it on top of your enchiladas montadas. Sprinkle on some chopped cilantro and serve!
- Cheese Grater – Freshly grated cheese melts better than pre-shredded cheese without the anti-caking agents used in the latter.
Storing and Reheating
The key to storing enchiladas montadas is to keep the various components separate, so only assemble what you plan to eat. This stops your leftovers from going soggy.
Seal the sauce in an airtight container, the meat filling in a different one, and wrap the tortillas in plastic wrap. You can then refrigerate for 3 to 4 days or store in the freezer for up to 2 months.
You’ll want to reheat everything separately as well, then assemble freshly stacked enchiladas. Use a skillet or the oven to warm and crisp the meat, tortillas, and sauce. If you want to add a fried egg, cook that fresh
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Frequently Asked Questions
Although homemade sauce will always be a winner in terms of taste, sometimes you simply don’t have the time or ingredients. This recipe will work with a store-bought sauce. Just keep an eye on the consistency as you fry it.
I top my stacked enchiladas with cheese, chopped cilantro, and a fried egg. But there are plenty of options! Try a spoonful of Mexican crema or sour cream, some guacamole, or sliced jalapeños if you like it spicy.
The answer is right in the name! As I mentioned above in my Tip section, with rolled enchiladas, the tortillas are filled, rolled, and placed in a dish before getting topped with sauce and baked. Alternatively, stacked enchiladas feature tortillas that are layered with filling and sauce to make a stack about 2-3 layers high — and that’s before any toppings!
Spice Blends for Sale
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Heat oil in large skillet. Pour enchilada sauce into skillet and fry over medium-high heat for 2-3 minutes. Turn heat off. Taste and season with salt if needed. If the sauce is too thick, add water until desired consistency for dipping and coating. Cover and keep warm on simmer.
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In another skillet heat the 1/2 cup of oil over medium heat. Drop 1 tortilla at a time into the hot oil and fry until softened, turning once during frying (about 20-30 seconds per side). Drain on paper towels.
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Drain and save the oil for other use. In same skillet over medium-high heat brown the ground beef. Add the chili powder, Mexican oregano, salt, pepper and green chiles. Stir to mix, breaking up meat and cook several minutes until meat is no longer pink. Set aside.
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One at a time place a lightly fried tortilla into the skillet of red sauce. Coat both sides of the tortillas with the enchilada sauce and place on a plate.
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Layer the coated tortilla with some meat filling, shredded cheese and chopped onion. Put another coated tortilla on top and repeat the layers until you have a stack of 3 tortillas. Finish with cheese and onion on top. Repeat, making stacks of tortillas until all ingredients are used.
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Heat a small skillet over medium-low heat. Add some oil and fry the eggs sunny-side up or over-easy, then place one on each stack of enchiladas. Serve with chopped cilantro and enjoy.
Calories: 816kcal | Carbohydrates: 61g | Protein: 46g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 279mg | Sodium: 2911mg | Potassium: 646mg | Fiber: 11g | Sugar: 19g | Vitamin A: 2536IU | Vitamin C: 11mg | Calcium: 437mg | Iron: 6mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
