Look What I Made: Tiny Stacked Enchilada Recipe

Real Texas enchiladas (photos by Travis Awalt)

This is a dish I put together late one night because I was both bored and the proud new owner of a Texas-shaped cookie cutter. The specter of heartburn kept me from devouring it on the spot (stupid aging), but it ended up being worth the wait. In fact, it was pretty freakin’ delicious and easily the most adorable thing I’ve ever eaten at my desk.

Ironically enough, this Texas-shaped enchilada is a variation on the stacked enchiladas popular in New Mexico. It’s basically a tortilla casserole, so it’s super easy to make and a fun dish to bring to a party or serve with poached eggs at brunch. Just not in New Mexico.

Jump and get tiny with me.

Tiny Stacked Enchilada

(for one, but easily multiplied)


2 corn tortillas

Shredded cheddar jack cheese, about 3/4 cup

Canned enchilada sauce, about 1/3 of a small can (freeze the rest)

Leftover chicken, pork, beef or veggies (or substitute additional cheese)


1. Preheat oven to 400 degrees.

2. Pour the enchilada sauce into a bowl.

3. Use the cookie cutter to make six tiny Texas-shaped tortillas.

4. Spread a spoonful of enchilada sauce into the bottom of your cooking vessel (I used a 6″ ramekin).

5. You’re going to dip each piece of tortilla into the sauce, covering both sides with sauce, and then layer: saucy tortilla, cheese, saucy tortilla, meat, saucy tortilla. Repeat and top with extra cheese and sauce as desired.

6. Bake about 10-15 minutes, until cheese is starting to bubble. Everything here is already cooked, so you’re just getting it warm and melting the cheese.

7. Garnish if desired.


Cooler than an enchilada shaped like New Mexico.