Cheese Enchilada Stacks

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Servings: 6 Difficulty: Intermediate
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A quick, layered vegetarian dish with warm spices and melted cheese
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These Cheese Enchilada Stacks offer a comforting, hands-off twist on traditional enchiladas. By layering warm corn tortillas with a rich, simmered tomato sauce and plenty of shredded cheddar, you get all the bold, savory flavors without the fuss of rolling. The sauce is built with aromatic chili powder, cumin, and garlic for a deep, home-style taste. It’s an excellent choice for busy weeknight dinners or casual gatherings where you want something hearty and satisfying. The stack bakes until bubbly and golden, making it easy to serve in wedges. ItâÂÂs a simple, budget-friendly meal that delivers big flavor with minimal effort.

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Cheese Enchilada Stacks

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 1536.4

Description

These Cheese Enchilada Stacks offer a comforting, hands-off twist on traditional enchiladas. By layering warm corn tortillas with a rich, simmered tomato sauce and plenty of shredded cheddar, you get all the bold, savory flavors without the fuss of rolling. The sauce is built with aromatic chili powder, cumin, and garlic for a deep, home-style taste. It&# 226;ÂÂs an excellent choice for busy weeknight dinners or casual gatherings where you want something hearty and satisfying. The stack bakes until bubbly and golden, making it easy to serve in wedges. ItâÂÂs a simple, budget-friendly meal that delivers big flavor with minimal effort.

Ingredients

Directions

  1. Preheat your oven to 350ðF (175ðC) and lightly grease a 9x9-inch baking pan.
  2. In a medium saucepan, combine the tomato sauce, instant minced onion, chili powder, cumin, salt, and garlic powder.
  3. Bring the sauce to a gentle simmer over medium heat, then cover and let it cook for 15 minutes to meld the flavors.
  4. Spread about 1/4 cup of the prepared sauce evenly across the bottom of the prepared baking pan.
  5. Place one corn tortilla on top of the sauce in the pan.
  6. Spread 2 tablespoons of sauce over the tortilla and sprinkle with 2 rounded teaspoons of shredded cheddar cheese.
  7. Repeat the layering process with the remaining tortillas, sauce, and cheese, ending with a layer of cheese on top.
  8. Bake uncovered in the preheated oven for 20 minutes, or until the cheese is melted and the stack is hot throughout.
  9. Remove from the oven and let stand for 5 minutes to set.
  10. Carefully lift the stack out of the pan onto a serving platter.
  11. Spoon any remaining sauce from the bottom of the baking pan over the top of the stack.
  12. Cut into wedges and serve warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1536.4kcal
% Daily Value *
Total Fat 89.5g138%
Saturated Fat 47.1g236%
Cholesterol 194.0mg65%
Sodium 5722.1mg239%
Total Carbohydrate 103.6g35%
Dietary Fiber 10.6g43%
Sugars 10.2g
Protein 69.0g138%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: enchilada, stacks, vegetarian, mexican, cheese, cheddar, tortillas, baking, easy dinner, comfort food, tomato sauce, spicy, cumin, chili powder, layered, quick meal, corn tortillas, shredded cheese, simmered, family friendly, budget friendly
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