Enchilada Stack Recipe

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"I tried this fast flavorful casserole when I bought my first microwave 15 years ago," recalls Doreen Adams of Sacramento, California. "With a tossed salad and French bread, it's a hearty meal my family has enjoyed often."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 pound ground beef
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1 can (8 ounces) tomato sauce
  • 1/4 cup water
  • 1 to 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 corn tortillas (6 inches)
  • 2 cups (8 ounces) shredded cheddar cheese

Nutritional Facts

1 piece: 501 calories, 31g fat (18g saturated fat), 135mg cholesterol, 998mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 37g protein.


  1. In an ungreased 2-qt. microwave-safe dish, combine the beef, onion and garlic. Cover and cook on high for 3-4 minutes or until meat is no longer pink, stirring once; drain. Stir in tomato sauce, water, chili powder, salt and pepper. Cover and cook on high for 6 minutes, stirring once.
  2. In an ungreased 1-1/2-qt. round dish, layer one tortilla, 1/2 cup meat sauce and 1/2 cup cheese. Repeat layers three times. Heat, uncovered, on high for 45 seconds or until the cheese is melted. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Enchilada Stack in Quick Cooking November/December 1999, p51

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cas378 User ID: 4880004 73328
Reviewed Sep. 11, 2011

"I have made this recipe multiple times. It is quick, easy and always tastes great. The only change I made was using more tortillas."

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