When you need a fiesta of flavors but time is tight, this deconstructed enchilada dish is your answer! Traditional Mexican flavors come together in a revolutionary no-roll format that delivers all the satisfaction of classic enchiladas in just minutes.
Perfect for busy weeknights, last-minute lunch prep, or when you’re craving something comforting without the fuss.
Ingredients
- 6 corn tortillas
- 2 cups shredded cooked chicken (rotisserie chicken works perfectly)
- 1 can (10 oz) enchilada sauce (red or green)
- 1½ cups shredded cheese (Mexican blend, cheddar, or dairy-free alternative)
- 1 cup shredded lettuce
- ½ cup diced tomatoes
- ¼ cup sour cream (or dairy-free alternative)
- Optional toppings: sliced avocado, chopped cilantro, diced red onion, lime wedges
Instructions
- Place 2 corn tortillas on a microwave-safe plate, slightly overlapping. This forms the base of your enchilada stack.
- Evenly spread about ⅓ of your shredded chicken (approximately ⅔ cup) over the tortillas.
- Drizzle about 3 tablespoons of enchilada sauce over the chicken layer. The sauce should moisten the chicken but not make it swimming in liquid.
- Sprinkle ¼ cup of shredded cheese over the sauce layer.
- Add another layer of 2 tortillas, followed by another ⅓ of the chicken, 3 more tablespoons of sauce, and another ¼ cup of cheese.
- Complete with a final layer of 2 tortillas, the remaining chicken, 3 more tablespoons of sauce, and ½ cup of cheese (a bit more on top for that perfect melt).
- Cover loosely with a microwave-safe paper towel and microwave on high for 2 minutes, or until the cheese is fully melted and the stack is heated through.
- Remove from microwave (careful, it will be hot!) and top with shredded lettuce, diced tomatoes, and a dollop of sour cream.
- Add any additional optional toppings you desire and serve immediately while still warm.
Pro Tip #1: Prep Like a Pro
For even faster assembly, keep shredded rotisserie chicken portioned in your freezer. Simply thaw the amount you need in the microwave for 1 minute before building your enchilada stack.
Pro Tip #2: Tortilla Trick
Lightly dampen your corn tortillas with water and microwave them for 20 seconds before assembling. This makes them more pliable and less likely to crack, giving you that perfect enchilada texture.
Pro Tip #3: Sauce Strategy
To prevent sogginess, don’t overdo the sauce. If you prefer extra sauce, warm it separately and serve on the side for drizzling after cooking.
Pro Tip #4: Cheese Choice Matters
For the meltiest result, use freshly shredded cheese rather than pre-packaged. Pre-shredded cheese contains anti-caking agents that can prevent the ideal melt. If using dairy-free alternatives, brands like Violife or Follow Your Heart melt better than others.
Variations
Breakfast Enchilada Stack
Replace the shredded chicken with scrambled eggs and add some breakfast sausage or bacon bits. Top with avocado slices and a sprinkle of hot sauce for a morning fiesta that takes just minutes!
Veggie Delight Version
Substitute the chicken with a mixture of black beans, corn, and sautéed bell peppers for a hearty vegetarian option. Add a sprinkle of cumin and chili powder to the beans for extra flavor depth.
Spicy Beef Alternative
Use seasoned ground beef instead of chicken. Brown 1 pound of ground beef with taco seasoning, drain excess fat, and use in place of the chicken for a more robust flavor profile that will satisfy those red meat cravings.
Serving Suggestions
Serve your enchilada stack directly on the plate you microwaved it on for a casual meal, or carefully transfer to a dinner plate for a more polished presentation. The stack pairs beautifully with:
- A simple side salad with lime vinaigrette
- Quick-cooking Mexican rice
- Black beans with a touch of cumin
- Sliced jicama sprinkled with chili powder and lime
For easy entertaining, set up a toppings bar with extra cheese, diced onions, jalapeños, multiple salsas, and guacamole so everyone can customize their own enchilada stack to perfection.
Nutrition Notes
Each serving (½ of the recipe) provides approximately:
- 510 calories
- 35g protein
- 30g carbohydrates
- 27g fat
This dish offers a good source of protein from the chicken, calcium from the cheese, and vitamins A and C from the tomatoes and lettuce. Using corn tortillas makes this naturally gluten-free, while dairy-free substitutions can easily make it suitable for those with lactose intolerance.
The Story Behind the Stack
This recipe was born out of necessity in my college dorm room when I desperately craved enchiladas but had only a microwave and minimal prep space. What started as a culinary compromise quickly became a family favorite that I’ve perfected over time. The stacked format isn’t just a time-saver—it’s actually closer to how enchiladas were traditionally prepared in northern Mexico as “enchiladas montadas” (mounted enchiladas) before the rolled version became popular in American-Mexican cuisine. So not only are you saving time, but you’re also connecting with authentic culinary traditions!
Whether you’re a busy parent, a student with limited cooking facilities, or just someone who values efficiency without sacrificing flavor, this 10-minute enchilada stack proves that delicious, satisfying meals don’t have to be time-consuming or complicated. ¡Buen provecho!