Why You’ll Love this Chile Relleno Enchilada Stack
If you’ve been searching for a dish that combines comfort food goodness with minimal effort, this Chile Relleno Enchilada Stack is about to become your new favorite recipe.
I’m talking layers of corn tortillas, whole Anaheim chilies, two types of enchilada sauce, and melty cheese that marry together in your slow cooker while you’re off living your life.
The beauty of this dish? It’s completely hands-off cooking. Just layer, set, and forget.
No standing over a hot stove, no complicated techniques. Perfect for busy weeknights or when you’re entertaining but don’t want to be stuck in the kitchen.
What Ingredients are in Chile Relleno Enchilada Stack?
The Chile Relleno Enchilada Stack combines the best of two Mexican favorites into one incredible slow cooker meal. What I love about this recipe is how it transforms simple, affordable ingredients into something that tastes like it came from your favorite restaurant. The layers of flavors build as they cook together, creating a dish that’s greater than the sum of its parts.
Let’s break down what you’ll need to make this crowd-pleaser at home.
- 2 (15 ounce) cans black beans (or any whole beans of choice), drained and rinsed
- 1 (15 ounce) can diced tomatoes, drained
- 1 teaspoon salt-free fajita seasoning mix
- 3/4 cup fresh cilantro, chopped
- 1 (15 ounce) can red enchilada sauce (mild, medium, or hot—your choice)
- 1 (15 ounce) can green enchilada sauce
- 1 (20 ounce) can whole Anaheim chilies, drained
- 2 cups shredded cheese (any type you prefer)
- 12 corn tortillas
- Non-stick cooking spray for the crock pot
The beauty of this recipe is its flexibility. Don’t like black beans? Swap in pinto or kidney beans. Want more heat? Choose a spicier enchilada sauce or add some diced jalapeños between layers.
The cheese is another place to customize—a Mexican blend works beautifully, but pepper jack adds a nice kick, while a combination of cheddar and monterey jack creates the perfect melt.
And while fresh cilantro adds a bright, herbal note, you can reduce the amount or omit it entirely if you’re feeding someone who finds it soapy-tasting (it’s a genetic thing, not their fault!).
How to Make this Chile Relleno Enchilada Stack
Making this crock pot wonder couldn’t be simpler—it’s all about the layers, friends. Start by giving your small 3½ to 4-quart slow cooker a good spray with non-stick cooking spray. Think of it like building a lasagna, Mexican-style. First, pour just enough of your enchilada sauce (you’ll be using both the 15-ounce can of red and 15-ounce can of green throughout the recipe) to cover the bottom of the crock pot. This prevents sticking and starts the flavor foundation.
Next comes your first layer of corn tortillas. Rather than trying to fit whole tortillas into the round crock pot, simply tear your 12 corn tortillas into large chunks and create an overlapping layer.
Now spoon on your bean mixture—which you’ve made by combining 2 cans of drained black beans, 1 can of drained tomatoes, 1 teaspoon of salt-free fajita seasoning, and ¾ cup of fresh chopped cilantro. Sprinkle a generous portion of your 2 cups of shredded cheese over the beans, then arrange some of the whole Anaheim chilies from your 20-ounce can on top. For perfect texture and consistency in your beans, consider using a Zojirushi rice cooker which can also steam beans to the ideal tenderness. Finish with another drizzle of sauce.
Repeat these layers—tortillas, bean mixture, cheese, chilies, and sauce—until you’ve reached the top of your crock pot, making sure to end with a final layer of cheese on top.
Once layered, simply cover and cook on low for 6-8 hours or on high for 3-4 hours. The slow cooking allows all those wonderful flavors to meld together while the tortillas soften into the saucy goodness.
When feeding a crowd, this recipe doubles beautifully—just use a larger 5-6 quart slow cooker to accommodate the extra ingredients. I love that you can assemble this in the morning, go about your day, and come home to the mouthwatering aroma of dinner waiting for you. No last-minute rushing around the kitchen when you’ve got hungry people asking, “When’s dinner ready?” For an enhanced outdoor cooking experience, consider preparing this dish using premium outdoor grills that offer precise temperature control and even heating.
Chile Relleno Enchilada Stack Substitutions and Variations
Flexibility reigns supreme in this endlessly adaptable enchilada stack recipe, giving you plenty of room to play with flavors and ingredients.
Don’t have black beans? Any whole beans will work beautifully—pinto, kidney, or even white beans.
The cheese is totally up to you, from mild monterey jack to sharp cheddar or a Mexican blend.
Can’t find Anaheim chilies? Poblanos make a delicious substitute, and they’re often easier to find.
For a meatier version, I’d add some browned ground beef or shredded chicken between layers.
Vegetarian friends coming over? Throw in some roasted zucchini or corn for extra texture and flavor.
What to Serve with Chile Relleno Enchilada Stack
Now that you’ve mastered the enchilada stack’s endless variations, let’s complete your meal with perfect accompaniments.
I love serving a simple green salad with lime vinaigrette to cut through the richness.
Mexican rice or cilantro lime rice makes the perfect starchy sidekick, soaking up all that delicious sauce.
Need something fresh? Try diced avocado topped with a squeeze of lime and pinch of salt.
For drinks, an ice-cold Mexican beer or homemade horchata complements these flavors beautifully.
And don’t forget the cooling options—crema, sour cream, or a dollop of guacamole can tame the heat while adding creamy contrast.
Final Thoughts
After working through all the layers and variations of this enchilada stack, I’ve come to appreciate how this dish truly represents the best of comfort food cooking. The slow cooker does all the heavy lifting while you get to enjoy the aromas filling your home.
What I love most is how versatile it can be—swap black beans for pinto, adjust the spice level, or mix up the cheeses.
It’s nearly impossible to mess up, which is my kind of recipe. Perfect for busy weeknights or weekend gatherings when you’d rather spend time with guests than in the kitchen.
