Mini Enchilada Stacks Recipe

Mini enchilada stacks recipe
I often find myself with a fridge full of leftover ingredients appropriate for Mexican cooking. Food items like onions, salsa, and cheese – not enough for a whole meal, but enough to combine into something interesting. It also seems that I can never use up a full package of tortilla shells no matter how many meals I make out of them. While the obvious combination of these ingredients may be a quesadilla, I recently experimented with something a bit more creative.

These mini enchilada stacks are completely versatile and great for using up leftovers. Layers of tortilla shell, vegetables, cheese, and sauce are baked in individual muffin tins and topped with fresh avocado-tomato salad. While I used chorizo, tomato, onion, green pepper, and pepper jack cheese, you could use any combination of the following, or whatever suits your fancy:

  • Protein: Chorizo, shredded chicken, ground beef, scrambled eggs, black beans
  • Vegetables: Chopped tomato, corn, onions, green pepper, red pepper
  • Sauce: Enchilada sauce, salsa, pico de gallo, salsa verde

Want to get really fancy? Make your own tortilla shells at home!

Homemade flour tortilla shells/burrito shells from Cheap Recipe Blog

Using leftovers is an obvious way to save money on cooking. This is just one cheap recipe idea that incorporates leftover foods, but there are undoubtedly a million different ideas. Be sure to check back to see other ways to use leftovers.

Mini Enchilada Stacks Recipe

Prep Time: 15 min

Cook Time: 15 min

Total Time: 30 min

Cut circles out of tortilla shells using the top edge of a glass, cookie cutter, or other round kitchen object. Make sure that the size of the circles is right for your muffin pan.

Ingredients:

For mini enchilada stacks:

  • Tortilla rounds (see note above)
  • Sauce of your choice
  • Meat of your choice
  • Vegetables
  • Shredded cheese (Monterey Jack, pepper jack, or cheddar)

For topping:

  • Chopped avocado
  • Chopped tomato
  • Fresh lime juice
  • Pinch of salt

Directions:

  1. Preheat oven to 375F. Grease the bottom and sides of a muffin tin. Put one tortilla shell round at the bottom of the muffin cup. Top with a layer of chopped vegetables, protein, sauce, and cheese. Repeat rotation of ingredients to fill each muffin cup. End with a layer of cheese. Bake for 15 to 20 minutes, or until heated through and golden brown.
  2. For topping, mix avocado and chopped tomato. Add a squeeze of fresh lime juice and a sprinkle of sea salt.
  3. Remove enchilada stacks, top with avocado-tomato mixture, a sprinkle of cotija cheese if desired, and serve.

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