Layered Enchilada Stack

Layered Enchilada Stack


  • 2 tablespoons plus 2 teaspoons canola oil or light-flavored olive oil, divided
  • 8 corn tortillas
  • 1 1/2 cups chopped onions
  • Red Chile Sauce
  • 1 1/2 cups Lindsay® Sliced Black Ripe Olives, divided
  • 3 cups (12 ounces) shredded sharp Cheddar cheese
  • 1/4 cup crema Mexicana (Mexican sour cream)
  • 1/2 cup crumbled queso cotija cheese
  • 1 cup thinly sliced romaine leaves
  • Pinch of salt
  • 2 teaspoons wine vinegar


  1. Heat 1 tablespoon of the oil in a skillet over medium heat and sizzle the tortillas (one at a time) on both sides for about a minute. Drain on paper towels. Continue frying the tortillas, adding oil as needed.
  2. Add 1 tablespoon oil and onions to the same skillet; sauté onions 3 minutes.
  3. Transfer onions to a medium bowl; let stand until cooled to room temperature.
  4. Add 1 cup of the olives and cheddar cheese; mix lightly.
  5. Heat oven to 350 degrees F.
  6. Dip one softened tortilla in the red chile sauce; transfer to an oiled, shallow casserole dish.
  7. Sprinkle about 1/2 cup cheese mixture over tortilla.
  8. Repeat layering dipped tortillas and cheese mixture forming a stack ending with last tortilla.
  9. Press stack down lightly. Pour any remaining sauce around the base of the stack.
  10. Bake stack 15 minutes or until heated through.
  11. Drizzle crema in a cross over the top, letting it run down the sides.
  12. Sprinkle crumbled cheese and a few of the remaining olives over the top of the stack.
  13. Toss romaine with remaining 2 teaspoons oil, salt, wine vinegar, and remaining olives. Arrange around the bottom of stack.

Yield: 6 servings | 20 min prep | 30 min cook

Nutrition: Calories 526 Fat 35g Protein 17g Cholesterol 63mg Total Carbs 31g Fiber 5g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

Recipe and photo used with permission from: Lindsay®

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