Dutch Oven Enchilada Stack Bake with Tortillas, Cheese, and Meat

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 2 tablespoons neutral oil (avocado or vegetable)
• 1 small yellow onion, finely diced (about 1 cup)
• 3 garlic cloves, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 2 cups (480 g) red enchilada sauce, divided
• 2 tablespoons tomato paste
• 1 tablespoon apple cider vinegar (or lime juice)
• 3 cups (about 12 oz / 340 g) cooked shredded chicken (rotisserie works)
• 1 can (4 oz / 113 g) diced green chiles, drained
• 1 can (15 oz / 425 g) black beans, rinsed and drained
• 1 cup (150 g) corn kernels (fresh or frozen)
• 12 corn tortillas (6-inch)
• 3 cups (300 g) shredded cheese (mix of Monterey Jack and sharp cheddar)
• 1/4 cup chopped cilantro (optional)

Do This

• 1. Heat oven to 375°F (190°C). Warm a 6-quart Dutch oven over medium heat.
• 2. Sauté onion in oil 5 minutes; add garlic and spices 30 seconds.
• 3. Stir in enchilada sauce (save 1/2 cup), tomato paste, and vinegar; simmer 2 minutes.
• 4. Mix in chicken, green chiles, beans, and corn until coated and hot.
• 5. Layer in Dutch oven: a little sauce, tortillas, meat mixture, cheese. Repeat 3–4 times; finish with sauce + cheese.
• 6. Cover and bake 25 minutes; uncover and bake 10 minutes until bubbling and browned.
• 7. Rest 10 minutes, top with cilantro, slice into wedges, and serve.

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Why You’ll Love This Recipe

• All the flavor of enchiladas with easier layering (no rolling required).
• Uses pre-cooked meat, so dinner gets on the table fast.
• Bakes up bubbly and sliceable, like a savory tortilla lasagna.
• Made in one Dutch oven for a rustic, cozy presentation and simpler cleanup.

Grocery List

• Produce: 1 small yellow onion, 3 garlic cloves, cilantro (optional), 1 lime (optional)
• Dairy: Monterey Jack cheese, sharp cheddar cheese, sour cream (optional for serving)
• Pantry: neutral oil, chili powder, ground cumin, smoked paprika, kosher salt, red enchilada sauce, tomato paste, apple cider vinegar, canned diced green chiles, canned black beans, corn (frozen or canned), corn tortillas
• Meat: cooked shredded chicken (rotisserie chicken recommended)

Full Ingredients

Equipment

• 6-quart Dutch oven with lid (enameled or cast iron)
• Wooden spoon
• Measuring cups and spoons

Enchilada Sauce Booster (quick stovetop)

• 2 tablespoons neutral oil (avocado or vegetable)
• 1 small yellow onion, finely diced (about 1 cup)
• 3 garlic cloves, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 2 cups (480 g) red enchilada sauce, divided (reserve 1/2 cup / 120 g for the top)
• 2 tablespoons tomato paste
• 1 tablespoon apple cider vinegar (or 1 tablespoon lime juice)

Filling

• 3 cups (about 12 oz / 340 g) cooked shredded chicken (rotisserie chicken is perfect)
• 1 can (4 oz / 113 g) diced green chiles, drained
• 1 can (15 oz / 425 g) black beans, rinsed and drained
• 1 cup (150 g) corn kernels (fresh, frozen, or drained canned corn)

Stack and Topping

• 12 corn tortillas (6-inch)
• 3 cups (300 g) shredded cheese, preferably 1 1/2 cups (150 g) Monterey Jack + 1 1/2 cups (150 g) sharp cheddar
• 1/4 cup chopped cilantro (optional, for serving)
• Optional for serving: sour cream, sliced jalapeño, extra lime wedges

Step-by-Step Instructions

Step 1: Heat the oven and prep your Dutch oven

Arrange a rack in the center of the oven and preheat to 375°F (190°C). Place a 6-quart Dutch oven on the stovetop over medium heat while you chop the onion and mince the garlic.

This recipe is designed to go from stovetop to oven in the same pot, so make sure your Dutch oven (and lid) are oven-safe.

Step 2: Build a quick flavor base

Add 2 tablespoons neutral oil to the warm Dutch oven. Add the diced onion and cook, stirring occasionally, until softened, about 5 minutes.

Add the minced garlic, chili powder, cumin, smoked paprika, and kosher salt. Stir constantly for 30 seconds to toast the spices without burning the garlic.

Step 3: Thicken and brighten the sauce

Pour in 1 1/2 cups (360 g) of the enchilada sauce (reserve the remaining 1/2 cup / 120 g for the top). Stir in the tomato paste until smooth.

Simmer for 2 minutes, stirring often, until the sauce looks slightly thicker and smells toasty. Turn off the heat and stir in 1 tablespoon apple cider vinegar (or lime juice). This small splash helps the finished bake taste lively, not heavy.

Step 4: Make the filling mixture

Add the shredded cooked chicken, diced green chiles, black beans, and corn to the Dutch oven. Stir until everything is evenly coated in the sauce and warmed through, about 2 minutes.

Transfer the mixture to a bowl (or scoop it onto a plate) so you can build clean layers. Leave any sauce that clings to the bottom of the pot in place; it helps prevent sticking.

Step 5: Assemble the enchilada stack layers

Spoon about 1/4 cup of saucy bits from the pot across the bottom. Add a layer of 3 corn tortillas, overlapping as needed to cover the surface (it does not have to be perfect).

Add about 1 cup of the chicken-bean mixture and spread it into an even layer. Sprinkle on about 3/4 cup (75 g) shredded cheese.

Repeat the layers 3 more times (tortillas, filling, cheese), using a total of 12 tortillas. For the final layer, top with the reserved 1/2 cup (120 g) enchilada sauce, spreading it across the tortillas so the edges don’t dry out.

Step 6: Bake until bubbly and bronzed

Cover the Dutch oven with its lid and bake for 25 minutes at 375°F (190°C).

Carefully remove the lid (watch for steam). Sprinkle the remaining cheese evenly over the top (you should have about 3/4 cup (75 g) left, depending on how generous your earlier layers were). Return to the oven, uncovered, and bake until the cheese is fully melted and bubbling, with a few browned spots, about 10 minutes.

Step 7: Rest, slice, and serve

Remove the Dutch oven from the oven and let the stack rest, uncovered, for 10 minutes. This helps the layers set so you can cut cleaner wedges.

Top with chopped cilantro if you like. Slice into wedges and serve directly from the Dutch oven with sour cream, sliced jalapeño, and lime wedges on the side.

Pro Tips

• Keep it sliceable: Letting it rest for 10 minutes makes a big difference. If you cut too early, it will be delicious but more scoopable than stackable.
• Avoid dry edges: Make sure the top tortillas are covered with the reserved 1/2 cup enchilada sauce, especially around the rim of the pot.
• Tortilla choice matters: Corn tortillas hold up well and taste classic. If using flour tortillas, reduce layers to avoid a gummy center and bake uncovered an extra 5 minutes.
• Cheese control: Shred your own cheese for the smoothest melt; pre-shredded cheese can be a little waxy due to anti-caking agents.
• Heat level: Use a mild enchilada sauce for family-friendly flavor; add 1/2 teaspoon cayenne with the spices if you want more kick.

Variations

• Beef enchilada stack: Swap chicken for 3 cups (12 oz / 340 g) cooked shredded beef or leftover brisket. Add 1 teaspoon ground cumin extra if the meat is simply seasoned.
• Vegetarian version: Replace chicken with 2 cups cooked sweet potato cubes (about 1/2-inch pieces) and add 1 extra can (15 oz / 425 g) black beans. Bake time stays the same.
• Green enchilada stack: Use 2 cups (480 g) green enchilada sauce instead of red and swap cheddar for Pepper Jack. Finish with cilantro and extra lime.

Storage & Make-Ahead

Refrigerate: Cool completely, then cover and refrigerate for up to 4 days. Reheat individual portions in the microwave in 60–90 second bursts until hot. For larger amounts, reheat covered in a 350°F (175°C) oven for 20–25 minutes.

Make-ahead: Assemble the full stack (do not bake), cover, and refrigerate up to 24 hours. Bake covered at 375°F (190°C) for 30 minutes, then uncover and bake 10–15 minutes until bubbling.

Freeze: Freeze tightly covered for up to 2 months. Thaw in the refrigerator for 24 hours before baking, or bake from frozen covered at 375°F (190°C) for 60 minutes, then uncover for 10–15 minutes.

Nutrition (per serving)

Approximate, based on 6 servings: 560 calories, 32 g protein, 34 g carbohydrates, 32 g fat, 10 g fiber, 1,180 mg sodium.