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Stacked Enchiladas and Beans

Layered corn tortillas, beans, green chile sauce, and cheese baked until crispy—stacked enchilada towers that are simple and stunning.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the Sauce
  • 2 tablespoons all-purpose flour
  • 3 garlic cloves sliced
  • ¼ teaspoon dried oregano
  • 2½ teaspoons ancho chile powder or to taste
  • 1 28-ounce can whole, peeled tomatoes
  • 1 yellow onion coarsely chopped
  • ½ teaspoon kosher salt
  • ½ cup water
  • 1½ tablespoons olive oil
For the Tortillas
  • 12 corn tortillas 6–7 inch
  • 2½ tablespoons olive oil for coating
For the Filling
  • 1 can beans rinsed and drained (e.g. black or pinto)
  • 1½ cups frozen corn
  • 2 tablespoons finely chopped yellow onion
  • ¼ teaspoon kosher salt
  • Pinch of black pepper
Garnishes
  • 4 oz queso fresco or feta/Monterey Jack, crumbled
  • 1 ripe avocado sliced
  • 4 –6 radishes thinly sliced
  • Cilantro leaves from about ¼ bunch

Method
 

Preheat Oven
  1. Preheat oven to 350°F.
Prepare the Sauce
  1. Add garlic, chopped onion, whole tomatoes, flour, ancho chile powder, oregano, salt, and water to a blender. Purée until smooth. Heat olive oil in a deep skillet over medium. Pour in sauce and bring to a boil, stirring often. Reduce heat and simmer for about 10 minutes (use a splatter guard), until thickened like heavy cream. Add more water if it becomes too thick.
Crisp the Tortillas
  1. Brush one tortilla with olive oil on both sides, then layer a second tortilla on top and brush again. Repeat with remaining tortillas and stack them as you go. Press down gently and spread the stack out on two baking sheets. Bake for approximately 10 minutes, until edges are lightly crisp.
Make the Filling
  1. In a microwave-safe bowl, combine chopped onion, corn, salt, and pepper. Microwave for about 2 minutes until warmed. Add beans and microwave for another minute to heat through. Keep warm.
Assemble the Enchilada Stacks
    Place four plates or small baking trays near the oven. For each stack:
    1. Dip a tortilla in the sauce and place it on the plate
    2. Spread 2 tablespoons of the bean-corn filling on top
    3. Dip a second tortilla, place it on top, add more filling
    4. Repeat with a third tortilla, then finish by spooning sauce on top
    Garnish Each Stack
    1. Sprinkle queso fresco, top with avocado slices, radish slices, and cilantro. Repeat assembly for the remaining tortillas. If needed, keep assembled stacks warm in the oven as you finish.
    Serve Immediately
    1. Bring all stacks to the table together and serve warm.