These Stacked Enchiladas are layered homemade corn tortillas dipped in a rich, flavorful red chile sauce then topped with crumbled cheese, onions, and a drizzle of crema. The combination of the smoky guajillo enchilada sauce and the lightly fried corn tortillas is simple yet super delicious!
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Enchiladas Sonorenses
Okay, I know you’ll love these enchiladas as much as I do!
These thick corn tortillas are dipped in a rich, red chile sauce made from dried chiles like guajillo or ancho, which gives them their distinctive color and flavor.
First of all, you don’t have to worry about folding and rolling a messy tortilla.
And secondly, you can layer them with anything you want! Want some protein with them? I recommend shredded chicken which go perfect with the flavor of the sauce. Unlike other enchiladas, these are are not rolled and they’re served flat and stacked.
YUM! I am drooling just thinking about them.
My hubby devoured about 4 of these stacked tortillas and I ate about 3 (we’re big eaters!). This will help you determine how many to make depending on your family size. This recipe makes about 10 thick tortillas so if you need to more, just double the recipe.
If you feel like having regular enchiladas, check out my Enchiladas Rojas (Red Enchiladas)
Ingredients
There are 3 components that make this dish. You’ll need to make the sauce, the tortillas and prepare all of the toppings.
For the sauce you’ll need:
- Chiles: guajillo chiles and arbol chiles (if you like it a little spicy)
- Cook with: white or yellow onion, garlic and a tomato
- Seasoning: chicken bouillon, oregano and salt & pepper
For the tortillas
- Maseca or your favorite corn flour, baking powder, table salt
- Plus a medium potato. This ingredient is optional but highly recommended. It gives a delicious flavor and texture to the thick corn tortilla.
Toppings
- Lettuce and onion or scallions
- Queso fresco and Mexican crema
*** Full ingredients & instructions are in the recipe card below.
Step By Step Photos
- Start by cooking the sauce (this can be made one or two days ahead): In a medium pot, add the onions, garlic, and chiles, and water. Boil for 5 about minutes making sure the chiles are submersed in the water. Add the tomato and cook for another 5 minutes. Turn off the heat and let it rest for 10 minutes.
- Transfer the cooked ingredients to a blender plus the bouillon, oregano and ½ cup of the chile water (or more if needed to puree the chiles well). Blend for a couple of minutes until everything is perfectly blended.
- In a medium pot or large skillet, heat the oil over medium high heat. When it starts to get hot, add the chile mixture . Bring to a soft boil for about 10 minutes or until it’s a little thicker but still liquidy. The sauce should not be too dense. Season with salt & pepper according to taste (step picture not shown).
- In a large bowl, combine the masa harina, baking powder and salt. Gradually add the warm water, mixing with your hands until the dough is smooth and slightly moist. The dough should be firm and not sticky. If it’s too dry, add a little more water, a tablespoon at a time.
- Add the mashed potato and mix into the dough. Cover the dough with plastic wrap and let it rest for at least 5 minutes.
- Cover the dough with plastic wrap and let it rest for at least 5 minutes.
- Once the dough is ready, divide it into balls about 1 inch thick.
- Press the Tortillas: Use a tortilla press or a flat, heavy object like a skillet or a rolling pin. Place a ball of dough between two pieces of plastic wrap or parchment paper and press it until it’s about ¼ inch thick. They should be a little thicker than regular corn tortillas.
- Par-cook the tortillas: Heat a griddle or skillet over medium-high heat. Place the pressed tortilla onto the hot surface. Cook for about 30-60 seconds on each side, or until the tortilla has brown spots. The tortilla should puff up slightly when it’s ready to flip. Repeat for all tortillas.
- Pour about 1/2 inch of oil into a large skillet or frying pan. Heat the oil over medium heat until it gets very hot or reaches around 350°F (175°C).
- Carefully place the sopes into the hot oil, one or two at a time, depending on the size of your pan. Fry each side for about 1 to 2 minutes until they turn golden brown and crispy. Use tongs to flip them over and ensure even cooking.
- Place them on a plate lined with paper towels to drain any excess oil.
- Dip one tortilla into the enchilada sauce and transfer to a plate, add a layer of crumbled queso fresco and chopped onions. Then repeat the process with another tortilla, repeat with stacked with the desired amount of layers.
- Top the last layer with lettuce and a drizzle of crema. Enjoy while warm.
Serving Suggestions
Stacked Enchiladas are a dish that goes well with many things. My first choice is to serve with Refried Beans for the creamy texture. If you want a second side, my Red Rice will go perfectly as well. However, my perfect combination is the following:
- With a big bowl of Mexican Sopa.
- Calabacitas for a nice veggie option.
- Also with Champiñones (Mushrooms Mexican Style) or Espagueti Verde. Whatever you pick as a side dish, I’m sure you’ll love it!
Tips and Notes
- Make ahead: For a weeknight meal, make the sauce ahead of time. It can be frozen too in ziploc bags and use when you’re ready to go!
- Frying the Tortilla: I pre-cook the tortilla so that I don’t use that much oil when frying it. However, you don’t have to pre-cook it and just fry it for a minute longer to make sure it’s cooked inside.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. The oil calculation varies depending how much oil you use and soak out with the paper towels.
How to Store
- Cook the tortillas and let them cool completely, then place them in an airtight container. Refrigerate for up to 3 days. Reheat on a skillet or in the oven before serving.
- Store all of the components separately then assemble when ready to eat.
More Enchiladas Recipes
Thank you for stopping by!
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana
Print Recipe:
Enchiladas Sonorenses (Stacked Enchiladas)
These Stacked Enchiladas are layered homemade corn tortillas dipped in a rich, flavorful red chile sauce with cheese, onions, and crema.
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Servings: 10 enchiladas
Calories: 180kcal
Ingredients
For The Enchilada Sauce
- 10 large guajillo chiles - seeded and rinsed under cold water
- 2 to 3 Arbol chile (optional if you like spicy sauce) - seeded and rinsed under cold water
- ¼ of a large white or yellow onion
- 2 garlic cloves
- 1 medium tomato - quartered
- 3 cups water
- 1 Tablespoon chicken bouillon or 1 cube (or vegetable bouillon to keep in vegetarian)
- ½ teaspoon oregano - (preferably Mexican)
- 1 Tablespoon olive oil
- black pepper and kosher or sea salt to taste
For the tortillas
- 2 cups Maseca corn flour
- 1 teaspoon baking powder
- ½ teaspoon table salt
- 1 ¼ cup warm water (or more if needed)
- 1 small potato, cooked and smashed - optional but highly recommended
Toppings
- ½ medium white onion or scallions - finely chopped
- ½ romaine or iceberg lettuce - thinly shredded
- 2 cups queso fresco - crumbled
- ½ cup Mexican crema
Instructions
Make The Enchilada Sauce
- In a medium pot, add the onions, garlic, and chiles, and water. Boil for 5 about minutes making sure the chiles are submersed in the water. Add the tomato and cook for another 5 minutes. Turn off the heat and let it rest for 10 minutes.10 large guajillo chiles, 2 to 3 Arbol chile (optional if you like spicy sauce), ¼ of a large white or yellow onion, 2 garlic cloves, 1 medium tomato, 3 cups water
- Transfer the cooked ingredients to a blender plus the bouillon, oregano and ½ cup of the chile water (or more if needed to puree the chiles well). Blend for a couple of minutes until everything is perfectly blended.1 Tablespoon chicken bouillon or 1 cube (or vegetable bouillon to keep in vegetarian), ½ teaspoon oregano
- In a medium pot or large skillet, heat the oil over medium high heat. When it starts to get hot, add the chile mixture . Bring to a soft boil for about 10 minutes or until it's a little thicker but still liquidy. The sauce should not be too dense. Season with salt & pepper according to taste.1 Tablespoon olive oil, black pepper and kosher or sea salt to taste
Make the tortillas
- While the enchilada sauce is cooking, make the tortillas. In a large bowl, combine the masa harina, baking powder and salt. Gradually add the warm water, mixing with your hands until the dough is smooth and slightly moist. The dough should be firm and not sticky. If it’s too dry, add a little more water, a tablespoon at a time.2 cups Maseca corn flour, 1 teaspoon baking powder, ½ teaspoon table salt , 1 ¼ cup warm water (or more if needed)
- Add the mashed potato and mix into the dough. Cover the dough with plastic wrap and let it rest for at least 5 minutes.1 small potato, cooked and smashed
- Once the dough is ready, divide it into balls about 1 inch thick. Press the Tortillas: Use a tortilla press or a flat, heavy object like a skillet or a rolling pin. Place a ball of dough between two pieces of plastic wrap or parchment paper and press it until it’s about ¼ inch thick. They should be a little thicker than regular corn tortillas.
- Par-cook the tortillas: Heat a griddle or skillet over medium-high heat. Place the pressed tortilla onto the hot surface. Cook for about 30-60 seconds on each side, or until the tortilla has brown spots. The tortilla should puff up slightly when it's ready to flip. Repeat for all tortillas.
- Fry the tortilla: Pour about 1/2 inch of oil into a large skillet or frying pan. Heat the oil over medium heat until it gets very hot or reaches around 350°F (175°C).
- Carefully place the sopes into the hot oil, one or two at a time, depending on the size of your pan. Fry each side for about 1 to 2 minutes until they turn golden brown and crispy. Use tongs to flip them over and ensure even cooking.
- Place them on a plate lined with paper towels to drain any excess oil.
- Dip one tortilla into the enchilada sauce and transfer to a plate, add a layer of crumbled queso fresco and chopped onions. Then repeat the process with another tortilla, repeat with stacked with the desired amount of layers.
- Top the last layer with lettuce and a drizzle of crema. Enjoy while warm.
Notes
Calories do not include the layered and topping ingredients since that will vary depending on how you serve them.
Your Private Notes
Nutrition
Serving: 1tortilla with sauce | Calories: 180kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 299mg | Potassium: 133mg | Fiber: 3g | Sugar: 2g
The layers and textures in this dish look incredible. This is such a satisfying twist on enchiladas!
Thank you Matt! That’s exactly what they are, layers of flavor! Provecho, ana
This was so yum! And definitely a worth-sharing recipe to friends and family.
So easy and delicious!! Your version was a tasty change of pace from my usual recipe. We enjoyed every bite!
So flavorful and comforting! These stacked enchiladas were perfection!
This is a legit from scratch recipe! We enjoyed these deconstructed enchiladas a lot. The homemade sauce is amazing.
I made these sonoran enchiladas yesterday and the family loved them! Delicious. Loved the sauce. Thank you!
Thank you for stopping by and do not hesitate to let me know if you have any questions. I hope you like this recipe as much as I do!
xo, Ana