Mexican Tortilla Stack

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Mexican Tortilla Stack is filled with ground turkey, green chilies, enchilada sauce and loads of cheese, stacked between flour tortillas. It is yummy and definitely a family favorite of ours!

Mexican Tortilla Stack

Today I’m sharing this amazing and oh so delicious Mexican Tortilla Stack! I have been making this yummy Mexican casserole forever. At least since Kale and I were married, and that’s almost been 8 years! I still can’t believe it. 😉 

This Mexican Tortilla Stack is filled with ground turkey, green chilies, enchilada sauce and loads of cheese, stacked between flour tortillas. It is so yummy and definitely a family favorite of ours. My kids devour this meal every time I make it! 

Mexican Tortilla Stack

 

MORE DELICIOUS MEXICAN FAVORITES YOU MAY LIKE: 

Slow Cooker Mexican Shredded Chicken

Mexican Layer Dip

Oven Baked Soft Tacos

Crock Pot Taco Soup

 

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Mexican Tortilla Bake

 

 

Mexican Tortilla Stack
 
Prep time
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A delicious mexican casserole with layers of seasoned meat, cheese and flour tortillas!
Author:
Serves: 8
Ingredients
  • 1 pound ground turkey (or ground beef or chicken)
  • 6 large flour tortillas (burrito size)
  • 1 (10 ounce) can cream of mushroom soup
  • 1 (10 ounce) can red enchilada sauce
  • 1 (4 ounce) can diced green chilies
  • 1 (15 ounce) can refried beans
  • 2 cups Colby & Monterey Jack cheese, shredded
Instructions
  1. Preheat oven to 375 degrees F. In a large, non-stick skillet, brown the ground turkey over medium-high heat. Drain grease.
  2. Add the cream of mushroom soup, enchilada sauce and diced green chilies to skillet. Stir and cook until thoroughly heated; about 5 minutes. Remove from heat and let stand to cool slightly.
  3. Spray a 9×13-inch baking pan with cooking spray. Lay 2 tortillas, overlapping onto the bottom of the pan. Spread half of the refried beans evenly over the tortillas. Then spread half of the turkey mixture evenly over the beans.
  4. Layer 2 more tortillas over the meat, then spread with the last half of the beans. Top beans with the other half of the meat mixture, and then lay 2 more tortillas over the top. Sprinkle the cheese evenly over the tortillas.
  5. Bake, uncovered, for 25 minutes or until hot and bubbly. Remove from oven and let stand 5 minutes before slicing.
  6. Serve with your favorite taco toppings! (Salsa, sour cream, lettuce, tomato, guacamole)

 

 


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28 thoughts on “Mexican Tortilla Stack

    1. Nikki, I was honored to be a part of this shower! Hopefully, I’ll get a chance to come up and meet your lil’ guy soon after he gets here. Love ya ♥

  1. These look so good, all that cheese! I love tortilla stacks because they are so much easier than stuffing and rolling each tortilla like you do for enchiladas, plus this way you get layer and layers of cheesy goodness!

    1. Alyssa, I just love ya to death. I’m so excited for your and Nikkis lil’ babes to get here. I will have to come up and visit soon so I can snuggle them 🙂

  2. Looks absolutely amazing….I hate canned soups though…any idea of what to swap in its place? Can I use sour cream to make the yummy mix? Thanks so much can’t wait to try it out!!!

  3. This sounds so good. Do you think I could make this ahead, like the night before and then just put it in the oven when I get home from work?

    1. Deb, honestly I wouldn’t recommend it. I think the tortillas would get too soggy. This is a really yummy recipe so I’d save it for a time you can make it all at once 🙂

      1. Of course you can make this ahead of time. I make it the day before, bring it to room temperature the next day and pop it in the oven. Nothing is soggy at all!!!! Great recipe, by the way.

  4. All looks yummy!!!! I will be substituting 2 items, due to diet restrictions. I can not eat red enchilada sauce, I will substitute for the green. My daughter is gluten free so I will use corn tortillas instead of flour. Hope it will turn out just a yummy!!!!

  5. Looks yummy! Do the chilis make it too spicy? I like warm but not hot and overpowering. I’m just getting into Mexican cooking.

  6. This looked good til i saw that it has cream of mushroom soup, real Mexican food doesn’t have this stuff in it. When i 1st started cooking few years ago and nieve about most ingredients, I made a smothered burritos that had the cream of mushroom, I gagged, all I could taste was cream of mushroom. Never again. I might sub it for something else but this isn’t real mexican.

  7. This was good except next time I make it, I’m going to leave off the last (top) layer of tortillas, layering the cheese in between the first two layers of tortillas along with the beans and the meat mixture. I think having the cheese layered in with the other ingredients would make it much tastier, as the top layer of tortillas isn’t really necessary and holds the cheese up away from the rest of the casserole. All ooey gooey and melted together, in my opinion, would be much better.

    1. I will be trying this recipe out however, I do not like can enchilada sauce do you have a salsa recipe that can be made out of scratch?

  8. Made this last night and it was a BIG HIT!!!!
    I was in the mood for Mexican with good flavor, and instead of going to the local Mexican Restaurant (which I like to patron), I decided to save some money and make this. It REALLY hit the spot. My youngest protested at first and did not want any (because she is finicky like that), but after her first bite, she gobbled it all up. I have some left over because it made a lot and is really filling. Will take some for lunch this upcoming week and I’m sure the Hubby or Kiddies will nosh on the rest….I’m guessing they should re-heat nice in a toaster oven. Oh, and super easy and quick to make with most items already in our pantry or fridge.

  9. i have made this a couple times now! it’s so good and is great for two people and leftovers for day 2. I substituted the cream of mushroom soup with sour cream, and also sprinkle cheese between each layer. i’m making it again tomorrow, but will be using beef and also adding chopped onions to the meat. yum!

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