Stacked Garden Enchiladas with Fresh Oregano and Cilantro

Total Time: 1 Hour | Yield: 6-8 Servings

These enchiladas are jam-packed with fresh veggies like kale, spinach, and charred corn, but they’re also decadent and rich with salty feta, creamy cheddar, and a flavorful red chile sauce. And instead of going through the tedious process of dipping and rolling tortillas, these are stacked layer upon layer—more like a lasagna than an enchilada—to create a New Mexican meal you won’t soon forget.


  • 1 tbsp. olive oil
  • 1 red onion, minced
  • 5 garlic cloves, minced
  • 3 tsp. kosher salt, divided
  • 5 garlic cloves, minced
  • 3 tsp. kosher salt, divided
  • 1 tsp. ground cumin
  • 1 tsp. fresh oregano, minced
  • 4 cups kale
  • 4 cups spinach
  • 3 ears corn, charred over a gas burner or under the broiler and cut off the cob
  • 4 oz. feta
  • 1 14 oz. can chicken broth
  • 1 16 oz. tub of red chile puree, defrosted
  • 9 8" flour tortillas
  • 6 oz. shredded cheddar cheese
  • 1 cup fresh cilantro, minced


  1. Heat olive oil in a large dutch oven over medium high heat.
  2. Add onion and sautee until translucent and soft--about 5 minutes.
  3. Add garlic, 2 tsp. salt, cumin, and oregano..
  4. Add kale and spinach by the handful. Once all the greens have wilted, add the corn. Set aside to cool.
  5. Preheat oven to 350 degrees Fahrenheit.
  6. In a medium-sized saucepan over medium-high heat, add the red chile puree, chicken broth, and 1 tsp. kosher salt. Let come to a boil and reduce by half.
  7. In a 9"x13" baking dish, layer tortillas with sauce, greens and corn mixture, feta, and cheese.
  8. Bake for 20-25 minutes until filling is bubbling and cheese is well melted.
  9. Let cool for 10 minutes.
  10. Serve topped with sour cream and more fresh cilantro.