RC Cheese Enchiladas4 rotated 1

Stacked Enchilada Casserole

This Stacked Enchilada Casserole has been a traditional Baca family favorite for decades. The best part is cold leftovers the next morning!
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Course Main Dish
Cuisine Comfort Food, New Mexican
Servings 6 5 oz. servings
Calories 276 kcal

Ingredients
  

  • cups Signature Red Chile Sauce see recipe
  • 12 BUENO® Corn Tortillas
  • 1 cup chopped onion
  • 1 cup cheddar cheese shredded
  • Shredded lettuce for garnish
  • diced tomato for garnish

Instructions
 

  • Heat the red chile sauce.
    4½ cups Signature Red Chile Sauce
  • Quickly dip one tortilla at a time in a pot of boiling water and then into the heated red chile sauce.
    12 BUENO® Corn Tortillas
  • Place four of the dipped tortillas side by side in a shallow dish (9″ x 13″ x 2″). Spread about ¾ cup of the sauce evenly over the tortillas. Sprinkle with ¼ cup onion. Add another layer of tortillas. Spread with ¾ cup chile sauce and ¼ cup onion. Add final layer.
    1 cup chopped onion, 1 cup cheddar cheese
  • Pour 1 ½ cups of chile sauce evenly over stacks. Top with cheese and remaining onion. Bake at 400° for 5 minutes, or until cheese is melted. Pour remaining chile sauce over individual servings as desired. Garnish liberally with shredded lettuce and diced tomato. Makes six generous servings.
    Shredded lettuce, diced tomato

Notes

Option: You may substitute 2-16 oz. jars BUENO® New Mexico Red Chile Sauce instead of making the red chile sauce from scratch.

Nutrition

Calories: 276kcalCarbohydrates: 38gProtein: 11gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 868mgPotassium: 2790mgFiber: 10gSugar: 5gVitamin A: 190IUVitamin C: 2mgCalcium: 181mgIron: 2mg
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