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Ultimate stacked enchiladas

Yields8 ServingsPrep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

One look at this redonkulous tower of stacked enchiladas, packed with beef, chicken, cheese and guacamole, and you'll know this meal isn't for the feint of heart.

Ultimate stacked enchiladas

 1 tablespoon vegetable oil
 ½ yellow onion
 1 pound ground turkey
 5 ½ cups water
 1 (8-ounce) can tomato sauce
 1 (1-1/2-ounce) package enchilada sauce mix
 2 tablespoons butter
 2 tablespoons flour
 5 ½ cups chicken stock
 1 cup sour cream
 1 pound cooked chicken, shredded
 1 (4-ounce) can green chiles
 1 avocado
 ¼ lemon, juice and zest
 ½ teaspoon salt
 ¼ teaspoon cumin
 2 tablespoons fresh cilantro, finely chopped
 8 ounces Monterey Jack cheese, shredded
 8 ounces cheddar cheese, shredded
 10 corn tortillas  (we used multicolored tortillas)
 Mexican crema (for garnish)
 ½ jalapeño, sliced (for garnish)

Cook the ground beef and onions
In a skillet over medium-high heat, cook the onions in vegetable oil for 5 minutes or until the onions are tender. Mix in the ground beef and cook, constantly breaking the turkey apart with a wooden spoon or spatula until the beef is completely cooked through (about 10 minutes). Drain any excess grease.


Cook the enchilada sauce
In a medium saucepan over medium heat, whisk together the water, tomato sauce and enchilada sauce mix and bring to a boil (about 5-7 minutes). Reduce the heat and simmer, stirring occasionally, until the sauce thickens to the desired consistency. Combine the enchilada sauce with the beef, reserving 1/2 a cup of the sauce for later.


Cook the sour cream sauce
In a medium saucepan over low to medium heat, melt the butter. Whisk in the flour until the mixture has thickened and turned slightly brown. The roux should no longer smell like raw flour. Whisking constantly, slowly pour in the chicken stock until the sauce starts to thicken a second time. Stir in the sour cream and canned green chiles and simmer until you have reached the desired consistency.


Add the chicken to the sour cream sauce
In a small bowl, toss the shredded chicken with the sour cream sauce, reserving 1/2 a cup of the sauce for later.


Make the guacamole
In a small bowl, mash together the avocado, lemon juice, a 1/4 teaspoon of lemon zest, salt, cumin and cilantro. The overall texture of the guacamole should be smooth but some small chunks of avocado is fine.


Soften the tortillas
In batches of five, warm the tortillas in the microwave with a damp paper towel for 30-45 seconds at a time until they are completely warmed through and pliable.


Stack the enchilada tower
For the beef layers use the reserved enchilada sauce, spooning about a tablespoon of sauce over the tortilla. Layer a 1/4 cup of the shredded cheddar cheese and approximately 1/4 of the beef and onion mixture. For the chicken layers use the reserved sour cream sauce, spooning about a tablespoon of sauce over the tortilla. Layer a 1/4 cup of the shredded Monterey Jack cheese and approximately 1/4 of the chicken and green chile mixture. For the guacamole layers spread about 1/2 of the guacamole over the tortilla. Stack the layers in this order: beef, chicken, beef, chicken, guacamole, beef, chicken, guacamole, beef and chicken. Top the tower with the remaining enchilada and sour cream sauces, and garnish with the Mexican crema and jalapeño slices.

Nutrition Facts

Servings 0