Some days, I just want something quick, satisfying, and packed with bold flavor—and these enchilada tortilla stacks never let me down.
Crispy tortillas layered with warm refried beans, tangy enchilada sauce, melted cheese, and fresh veggies… it’s everything I love in a classic enchilada, but easier and faster.
This is one of those weeknight meals that feels special but takes less than 30 minutes from start to finish.
Why I Love This Recipe
Crunchy and cheesy – Crispy tortillas + gooey cheese = magic.
Packed with flavor – Enchilada sauce, beans, and fresh veggies hit every note.
Quick to make – Done in under 30 minutes with pantry staples.
Customizable – Use your favorite toppings or sauces.
Vegetarian-friendly – Hearty, delicious, and meat-free.
What You’ll Need (Ingredient Highlights)
Whole wheat tortillas – Crispy, nutty, and the perfect base.
Refried beans – Rich, creamy, and full of protein.
Red enchilada sauce – Adds tangy spice and moisture.
Colby jack cheese – Melts beautifully for that golden, bubbly top.
Fresh tomatoes + green onions – Brighten and freshen every bite.
Cooking spray – Helps crisp up the tortillas without deep frying.
Pro Tips Before You Start
Use a hot skillet – Helps tortillas crisp up quickly without burning.
Flip often – Watch them closely so they brown evenly.
Warm the beans first – Easier to spread and heat evenly in the oven.
Don’t overbake – Just bake until the cheese melts to keep everything tender.
Serve right away – Best enjoyed hot and crispy out of the oven.
How to Make Enchilada Tortilla Stacks
Step 1: Crisp the Tortillas
Preheat your oven to 400°F (200°C).
Lightly grease a skillet or griddle with cooking spray.
Cook each tortilla over medium heat, flipping frequently, until golden and crisp.
Transfer to a plate.
Step 2: Assemble the Stacks
Warm the refried beans until soft and spreadable.
Place two tortillas on a baking sheet.
Spread refried beans evenly over each, then top with the remaining tortillas to form two stacks.
Step 3: Add the Sauce and Toppings
Spoon enchilada sauce over the tops and spread evenly.
Add chopped tomatoes, then sprinkle shredded cheese over each stack
Finish with green onions on top.
Step 4: Bake and Serve
Bake in the preheated oven for 8–10 minutes, or until the cheese is fully melted and bubbly.
Serve hot and enjoy!
What to Serve It With
A crisp green salad with lime vinaigrette
Guacamole or sliced avocado
Mexican rice or black beans
Sour cream or Greek yogurt
Pickled jalapeños or hot sauce
Variations / Substitutions
Add meat – Layer in shredded chicken or taco-seasoned ground beef.
Try different cheese – Pepper jack or cheddar also work great.
Use green enchilada sauce – For a tangier, herby twist.
Make it vegan – Use dairy-free cheese and vegan refried beans.
Add spice – Sprinkle with crushed red pepper or hot sauce before baking.
Storage & Leftovers
Fridge – Store leftovers in an airtight container for up to 3 days.
Reheat – Warm in oven or air fryer to restore crispiness.
Avoid microwave – It softens the tortillas too much.
Freeze – Not ideal, as tortillas can get soggy when thawed.
Best fresh – These are crispiest and tastiest right after baking.
FAQs
Can I use flour tortillas instead of whole wheat?
Absolutely—any kind of tortilla works, just watch for burning if thinner.
What’s the best way to reheat them?
Reheat in a toaster oven or regular oven to keep them crispy.
Can I make these ahead?
You can prep the components, but assemble and bake just before serving.
Is enchilada sauce spicy?
It varies by brand—choose mild or hot based on your preference.
Can I add more veggies?
Yes! Corn, black beans, or sautéed peppers are all delicious additions.
Can I double the recipe?
Easily—just use a larger sheet pan and make more stacks.
Do I need to fry the tortillas?
Yes, pan-crisping adds texture and prevents sogginess once baked.
Final Thoughts
These enchilada tortilla stacks are a perfect blend of crispy, cheesy, saucy, and fresh.
They’re quick enough for a weeknight, fun enough for a casual dinner with friends, and endlessly flexible depending on what you have in the fridge.
You’ll want to make them again and again!
Enchilada Tortilla Stacks
Ingredients
- 1 cup refried beans
- 2 small tomatoes chopped
- ⅔ cup colby jack shredded cheese
- 2 stalks green onions chopped
- ⅓ cup red enchilada sauce
- 4 whole wheat tortillas La Banderita Xtreme or Ole Xtreme
- Cooking spray
Instructions
- Preheat oven to 400°F (200°C).
- Lightly grease a skillet with cooking spray and crisp tortillas over medium heat, flipping until golden. Set aside.
- Warm the refried beans. Place two tortillas on a baking sheet and spread beans on each.
- Top with remaining tortillas.
- Spoon enchilada sauce on top of each stack.
- Add chopped tomatoes, sprinkle with cheese, and top with green onions.
- See full steps with tips & photos → https://wimpysdiner.net/enchilada-tortilla-stacks/
Notes
- You can swap in black beans or lentil spread for a vegetarian variation.
- Add shredded chicken or taco-seasoned tofu between the layers for protein.
- Mild or spicy enchilada sauce both work—use your favorite!
