Stacked Enchiladas are a comforting, easy take on traditional enchiladas made by layering lightly fried corn tortillas with a silky guajillo red chile sauce, diced white onion, and melting Mexican cheese. Finished with crumbled queso fresco and fresh cilantro, this classic dish comes together quickly and is excellent for breakfast, lunch, or dinner.
I grew up with many versions of enchiladas, and the stacked style was always the simplest and most comforting. Instead of filling and rolling each tortilla, you layer them with a rich guajillo sauce, a little onion, and cheese. The method is fast, straightforward, and still delivers the deep, traditional flavors that make enchiladas a favorite.
This recipe relies on a handful of real ingredients and is naturally gluten-free and vegetarian-friendly. If you’ve made Enchiladas Rojas or Guajillo Enchilada Sauce before, you know how much depth dried chiles bring to a red sauce.
Here’s how to make stacked enchiladas at home.
For similar recipes try Chicken Enchiladas Suizas or Entomatadas de Carne Molida.
What are Stacked Enchiladas?
Stacked enchiladas are a regional variation where tortillas are layered rather than rolled. Each tortilla is coated in chile sauce and layered with cheese, onions, and optionally meat. This style is common in northern Mexico and the American Southwest, where stacks are sometimes topped with a fried egg (enchiladas montadas) or filled with shredded chicken or ground beef.
Ingredients & Substitutions
The guajillo enchilada sauce is made from dried guajillo chiles and a couple of chiles de árbol for gentle heat. The stacks use corn tortillas, diced white onion, and a Mexican melting cheese such as Chihuahua, Oaxaca, or Mexican muenster. Finish with crumbled queso fresco and chopped cilantro for brightness.
See the recipe card below for full quantities.
Step-by-Step Instructions
- Soften the chiles: Simmer dried guajillo chiles and chiles de árbol in boiling water until softened, about 15–20 minutes. Drain.
- Blend: Combine the softened chiles with broth, cumin, garlic, and salt in a blender. Purée until smooth.
- Strain: Pour the sauce through a fine-mesh sieve to remove any skins or seeds. If needed, thin with up to 1/4 cup additional broth for a pourable texture.
- Cook the sauce: Heat 1 tablespoon oil in a saucepan over medium and simmer the strained sauce for about 5 minutes, until slightly thickened. Adjust salt to taste and keep warm.
- Fry the tortillas: Heat about 1/2 inch of oil in a skillet over medium. Fry each corn tortilla 10–15 seconds per side until soft and pliable, then transfer to paper towels to drain.
- Assemble the stack: Dip a fried tortilla into the warm sauce, place it on a plate, and top with diced onion and shredded cheese. Repeat with a second tortilla. Dip a third tortilla and place it on top, finishing with more onion and crumbled queso fresco. Garnish with cilantro if desired and serve immediately.
- Repeat: Make additional stacks with the remaining tortillas. Each stack typically uses three tortillas.
- Serve: Serve the stacks while warm. For a heartier meal, add a fried egg on top or layer shredded chicken or cooked ground beef between the tortillas.
- Optional variation: Add cooked shredded chicken or seasoned ground beef between layers, or top each stack with a fried egg for enchiladas montadas.
Recommended for This Recipe
Fine-Mesh Sieve
A fine-mesh sieve is very useful for straining sauces to remove skins and seeds, and it’s one of the most handy tools for recipes like this.
How to Serve
Serve these enchiladas on their own or topped with a fried egg for breakfast or brunch. For a complete meal, pair them with sides such as Mexican red rice, refried beans, or a simple cilantro rice.
Storing and Reheating
Stacked enchiladas are best eaten immediately so the tortillas stay tender but not soggy. The guajillo sauce can be made ahead and refrigerated for up to 5 days or frozen for up to 3 months. Reheat the sauce gently on the stove before assembling the stacks for best results.
If you try this recipe, please leave a comment and star rating. Enjoy!
Recipe
Stacked Enchiladas with Guajillo Red Chile Sauce
by Gemma Aguayo-Murphy
Equipment
- saucepan
- blender
- fine mesh sieve
- skillet or cast-iron skillet
Ingredients
Enchilada Sauce
- 14 dried guajillo chiles
- 2–3 dried chiles de árbol (adjust to heat preference)
- 1 1/4 cup broth (chicken or vegetable)
- 1/4 teaspoon ground cumin
- 1 medium garlic clove
- 1 teaspoon kosher salt
- 1 tablespoon oil (avocado or olive)
Enchiladas
- 12 corn tortillas (3 per stack per person)
- 1 diced white onion
- 1/2 cup shredded Mexican cheese (Chihuahua, Oaxaca, or muenster)
- 1/2 cup crumbled queso fresco
- oil for frying
- 1/4 cup diced cilantro (optional)
Instructions
Make Enchilada Sauce
- Bring a medium pot of water to a boil. Remove stems and some seeds from the guajillo chiles and chiles de árbol. Add to boiling water and simmer 15–20 minutes until softened. Drain.
- Transfer the softened chiles to a blender. Add 1 cup broth, cumin, garlic, and salt. Blend until completely smooth.
- Strain the sauce through a fine-mesh sieve into a bowl or saucepan to remove bits of skin or seeds. If too thick, add up to 1/4 cup additional broth to thin. (High-powered blenders may eliminate the need to strain.)
- Heat 1 tablespoon oil in a saucepan over medium. Add the strained sauce and simmer 5 minutes, stirring occasionally, until slightly thickened. Adjust salt to taste and keep warm.
Assemble Stacked Enchiladas
- Heat about 1/2 inch oil in a skillet over medium. Fry each tortilla 10–15 seconds per side until softened and pliable. Drain on paper towels.
- Dip a fried tortilla into the warm sauce and place it on a plate. Sprinkle with diced onion and shredded cheese.
- Dip a second tortilla and place on top. Add more onion and cheese.
- Dip a third tortilla and place on top. Top with diced onion and crumbled queso fresco.
- Garnish with cilantro if desired and serve immediately. Repeat to make four stacks.
Notes
- Adjust the heat: Use fewer chiles de árbol for a milder sauce or more for extra spice.
- Smooth sauce tip: If the sauce is slightly grainy, press it through the sieve firmly or blend again.
- Make it heartier: Add a fried egg on top (enchiladas montadas) or layer shredded chicken or ground beef between tortillas.