Stacked Enchiladas

These Stacked Enchiladas with a delicious roasted hatch chile sauce are about to become your new dinner obsession!

If you’ve ever craved a hearty, satisfying Mexican dish that’s easy to make and full of bold ingredients, then stacked enchiladas might just be your new favorite recipe. Unlike traditional rolled enchiladas, stacked enchiladas are layered, like a Mexican lasagna, making them not only easy to assemble but also perfect for feeding a crowd or making a simple, filling dinner for your family. This dish is a fun and flavorful twist on a classic Mexican recipe, and with a little know-how, you can make it at home without breaking a sweat.

This recipe focuses on creating a homemade Hatch Chile sauce, adding freshly cooked chicken, and stacking up corn tortillas with plenty of cheese. It’s a relatively simple dish, but it’s the type of meal that hits the spot when you need something that feels both comforting and a little indulgent.

What Makes This So Great?

Stacked enchiladas are perfect because they’re customizable, straightforward to make, and deliver an awesome combination of textures and tastes. The layering method means you get perfectly proportioned bites every time, with the tortillas soaking up just the right amount of sauce without getting soggy. The sauce itself is made with fresh Hatch chiles, giving it a unique punch that’s a step above your store-bought versions. And the best part? You can easily switch up the filling depending on what you have on hand, whether it’s chicken, beef, or even a vegetarian option.

Also, these enchiladas are baked in the oven, which allows the cheese to melt perfectly over each layer. It’s a simple process that doesn’t require rolling tortillas, making it easier for those who might not have a lot of time or want a quicker method for getting dinner on the table.

What Kitchen Items Do You Need To Make This?

You won’t need a ton of fancy kitchen tools to whip up these stacked enchiladas. Here’s a quick rundown of what you’ll need to get the job done:

• Blender: This will help you make your homemade Hatch chile sauce. If you don’t have one, a food processor will do the job as well.
• Cast Iron Skillet: Perfect for heating tortillas and cooking the sauce before assembly. A non-stick pan will work in a pinch, but cast iron helps get a nice, even heat.
• Sheet Pan: You’ll use this to roast the Hatch chiles in the oven, making the skins easy to peel off.
• Tongs: Essential for dunking tortillas into the sauce without burning your fingers.
• Baking Dish: Use this to layer your tortillas, sauce, and fillings before putting them in the oven.

What Ingredients Are Needed For This Recipe?

You don’t need a long list of exotic ingredients for stacked enchiladas. This recipe focuses on fresh, easy-to-find components that work together perfectly.

For the Hatch Chile Sauce:

• 8-10 fresh Hatch chiles (If you can’t find Hatch, Anaheim or poblano peppers can work as substitutes)
• 1 tsp olive oil
• ½ tsp salt
• ½ medium white onion, diced
• ½-2 tbsp jalapeños, depending on how spicy you like it
• 3 garlic cloves
• ½-1 cup chicken broth, adjust to get the consistency you prefer
• Salt and pepper to taste

For the Enchiladas:

• 12 corn tortillas
• 2 cups freshly shredded cheese (cheddar, pepper jack, or Oaxaca are all great options)
• 2 cups cooked chicken, shredded (or use beef or pork if you prefer)
• 1 tbsp finely chopped white onion
• ½ cup fresh cilantro, chopped
• 1 small tomato, finely diced
• Optional toppings: hot sauce, pickled jalapeños, sour cream

How To Make It

Now that you’ve got everything you need, let’s jump into the steps of making these stacked enchiladas:

For the Sauce:

1. Roast the Hatch chiles: Preheat your oven to 450°F. Line a sheet pan with foil and place the chiles on top. Toss them with 1 tsp of olive oil and a sprinkle of salt. Roast them in the oven until the skins are charred, about 10 minutes on one side. Flip them over and roast for another 5-10 minutes.
2. Peel and blend: After the chiles are roasted, place them in a bowl and cover with plastic wrap. Let them steam for about 15 minutes to loosen the skin. Once cooled, peel off the charred skin and remove the stems. Throw the chiles into a blender along with the onion, garlic, jalapeños, chicken broth, salt, and pepper. Blend until smooth. Taste and adjust the seasoning if needed.

To Assemble:

1. Preheat the oven: Set your oven to 350°F so it’s ready to go once your enchiladas are assembled.
2. Warm the tortillas: Heat a cast iron skillet over medium-high heat. Place a few tortillas in the pan, making sure they don’t overlap. Cook each side for about 10-15 seconds, just until they’re softened but not crispy. Repeat with all the tortillas.
3. Dip the tortillas in sauce: Let the pan cool down a bit, then pour the Hatch chile sauce into it and heat over medium until slightly bubbly. Use tongs to dip each tortilla into the sauce, making sure it’s fully coated on both sides.
4. Stack the enchiladas: Start assembling the enchiladas by placing a sauce-coated tortilla on a plate or oven-safe dish. Add a layer of shredded chicken and cheese, then repeat the process two more times. For the top layer, add only cheese.
5. Bake: Place the stacked enchiladas in the oven for about 10 minutes, just until the cheese is melted and bubbly.
6. Garnish and serve: Once out of the oven, top with chopped onions, cilantro, diced tomatoes, and any other toppings you like.

What Is the History Behind This Recipe?

Enchiladas have roots that go back to the Mayan civilization, where they were known to wrap tortillas around different fillings. Stacked enchiladas are a twist on the more common rolled variety, with a history rooted in the northern regions of Mexico and the American Southwest, particularly in New Mexico. The Hatch chile, a star of this recipe, is famously grown in Hatch, New Mexico, and is celebrated for its unique and bold taste.

New Mexicans developed stacked enchiladas as an easier, less fussy alternative to rolling tortillas. The idea was to simplify the process while still maintaining the traditional elements of the dish: tortillas, meat, cheese, and sauce. By layering the components, you get all the goodness of enchiladas without the tedious work of rolling each one individually.

What Can I Switch Up To Make This Different If I Have Dietary Needs?

This recipe is flexible enough to accommodate various dietary preferences. Here are a few ways you can tweak it:

• Vegetarian: Swap the chicken for black beans, sautéed mushrooms, or a combination of vegetables like zucchini and bell peppers. You can still use the Hatch chile sauce, or go for a tomatillo-based sauce for variety.
• Vegan: Skip the cheese and use a dairy-free alternative. For the filling, you can use a vegan protein source like jackfruit, soy crumbles, or a mixture of beans and veggies. The Hatch chile sauce is naturally vegan, so no changes needed there!
• Gluten-Free: This recipe is already gluten-free since it uses corn tortillas, but make sure any broth or additional toppings you use are also gluten-free if that’s important to you.

How Should I Store This?

Stacked enchiladas are a great make-ahead meal. If you have leftovers, here’s the best way to store them:

• Refrigerate: Place the enchiladas in an airtight container and store them in the fridge for up to 3 days. You can reheat them in the oven at 350°F for about 10 minutes or microwave them if you’re short on time.
• Freeze: If you want to make a big batch and save some for later, freeze the assembled but unbaked enchiladas. Wrap the baking dish tightly with plastic wrap and aluminum foil. When you’re ready to eat, bake them straight from frozen at 350°F for about 25-30 minutes.