Stacked Enchiladas Verdes
Enchiladas Verdes are delicious. The combination of the savory, pull apart beef, bright and fresh salsa verde, corn tortillas and cheese - I mean, come on, what’s not to love?! This recipe is great because you can make a big batch of my Crock-Pot Shredded Beef, freeze it, and then make these enchiladas whenever you want.
Instead of the traditional rolled enchiladas, I prefer to make my Enchiladas Verdes stacked because I think it is too hard to roll up corn tortillas. Seriously, every time I try to roll those things, they fall apart on me (and I have even tried heating them up before I roll them). So, if you are a corn tortilla whisperer and can roll those things in your sleep, have at it (I’ll be impressed!) but you will find me over here just tossing some tortillas into a Pyrex baking dish!
When you are ready to serve these Enchiladas Verdes, make sure you make a fresh batch of my Restaurant Style Salsa Verde (make some extra because I am guessing you will probably want to have some chips too)! I prefer to make the Stacked Enchiladas with just the tortillas, beef and cheese and only add the salsa on top when you are ready to eat. I have tried baking it before with the salsa between each layer, and it ends up getting really soggy. In addition, if you wait to add the salsa until you are ready to eat it, the leftover enchiladas (without salsa) will stay really well in the fridge.
Stacked Enchiladas Verdes
About 9 servings
8 oz Monterey Jack Cheese, shredded
24 White Corn Tortillas, small
Crock-Pot Shredded Beef recipe
Restaurant Style Salsa Verde recipe
Preheat the oven to 400 degrees Fahrenheit.
Spray the bottom of a 9x13 pan with olive oil and place 6 tortillas on top (see pictures below).
Place 1/3 of the beef on top of the tortillas and top with 1/4 of the shredded cheese.
Place 6 tortillas on top of the beef and cheese.
Repeat this process 2 more times with the beef, cheese and the tortillas.
Sprinkle the remaining cheese on top of the tortillas.*
Cover with foil and bake for 15-20 minutes (until cheese becomes bubbly).
Remove the foil and broil for an additional 1-2 minutes to brown the cheese.**
*In summary, your stacked tortillas should have the following layers: tortilla, beef, cheese, tortilla, beef, cheese, tortilla, beef, cheese, tortilla and cheese!
**Serve with my Restaurant Style Salsa Verde or, if you are short on time, any salsa will do!
TIPS FOR INVOLVING KIDS
Set up 3 different bowls/plates that contain cheese, shredded beef and tortillas. Have your kids help you assemble the enchiladas.
For sure let them sprinkle the cheese, this is always Jack’s favorite part (probably because he sneaks a few bites while helping)!
Will absolutely LOVES any sauce, salsa, you name it. Jack? Not so much. Jack loves these Stacked Enchiladas with just the tortillas, cheese and meat. Only putting the salsa on top of each individual serving allows you to customize dinner for your kids without being a short-order cook!