Stacked Red Chili Enchiladas Recipe

Name: Stacked Red Chili Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 blue or yellow corn tortillas (6 in. wide); 1 cup chopped onion; 2 tablespoons ground New Mexico chilies (also called chili powder); 2 teaspoons all-purpose flour; 3/4 cup vegetable or chicken broth; Salt; 1/2 cup shredded reduced-fat (made with 2% milk) cheddar cheese; Nonfat or low-fat sour cream (optional); 1 can (8 oz.) pinto or black beans, heated; 1 cup shredded lettuce; 2 tablespoons diced tomato

Servings: persons

3 blue or yellow corn tortillas (6 in. wide)
1 cup chopped onion
2 tablespoons ground New Mexico chilies (also called chili powder)
2 teaspoons all-purpose flour
3/4 cup vegetable or chicken broth
Salt
1/2 cup shredded reduced-fat (made with 2% milk) cheddar cheese
Nonfat or low-fat sour cream (optional)
1 can (8 oz.) pinto or black beans, heated
1 cup shredded lettuce
2 tablespoons diced tomato

1
In a 10- to 12-inch nonstick frying pan over high heat, cook tortillas, in a single layer, until soft and lightly toasted, turning once, about 3 minutes per batch. Set aside as toasted.
2
Reduce heat to medium. Add onion and stir until limp, about 5 minutes; remove from pan.
3
Mix ground chilies and flour in pan and stir over low heat until chilies smell lightly toasted, about 2 minutes.
4
Whisk in broth until smooth. Stir over high heat until sauce boils, about 2 minutes. Add salt to taste.
5
Dip 1 tortilla in chili sauce, coating both sides, then set on a microwave-safe plate. Top tortilla with half the onion and a third of the cheese. Repeat layers, using all tortillas and onion. Pour remaining chili sauce (it thickens as it cools) over this stacked enchilada, then sprinkle with remaining cheese.
6
Heat enchilada in a microwave oven at full power (100%) until hot in center, 1 1/2 to 2 minutes.
7
Top with sour cream and accompany with beans, lettuce, and tomato.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 blue or yellow corn tortillas (6 in. wide), 1 cup chopped onion, 2 tablespoons ground New Mexico chilies (also called chili powder), 2 teaspoons all-purpose flour, and more.

Yes, Stacked Red Chili Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stacked Red Chili Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions