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


  • 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


  • 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


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


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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