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Prep Time:
20 Minutes
2 to 4
Grill time:
15 Minutes

Stone Baked, Layered Enchilada

On Napoleon’s Pizza Stone

Posted on by Andrea Alden
Stone Baked, Layered Enchilada
Serves 2 to 4
Prep Time:
Grill time: 15 Minutes
Making Mexican style takeout food to celebrate Cinco De Mayo is fun and flavorful. Utilizing spices in unique ways makes for some interesting meals. Instead of making Enchiladas, I wanted something that would be a little more interesting when cut into. This Stone Baked, Layered Enchilada turned out to be crunchy, tangy, and spicy. Seeing the layers and tasting the flavors when we ate it was about as fun as making it. Think of this Layered Enchilada recipe like a savory Mexican birthday cake. How many layers high can you go? 
Sauté the peppers and onion
Sauté the peppers and onion
Sprinkle layers with cheese
Sprinkle layers with cheese
Place on the pizza stone
Place on the pizza stone

Stone Baked, Layered Enchilada

Serves: 2 to 4       Total Time: 35 Minutes


  • 1 lb. ground chicken
  • 1½ tbsp. taco seasoning
  • ½ cup + more for topping, enchilada sauce
  • 4 or more flour tortillas
  • 2 to 3 tbsp. cornmeal
  • 1 cup of refried beans
  • 2 cups shredded cheese
    – I suggest Monterey Jack and/or jalapeño cheddar
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 green pepper, sliced
  • 1 jalapeno pepper, sliced
  • 1 medium onion, sliced
  • 1 clove garlic, grated
  • 2 to 4 tbsp. cream cheese
  • sour cream, salsa, and shredded lettuce for serving


Step 1
Place the pizza stone on your grill and preheat the grill to 425°F.
Step 2
In a pan, like the Napoleon Cast Iron Skillet, fry up the peppers and onion together over medium low heat. After about 10 to 15 minutes they will be caramelizing nicely and nearly done. Add the garlic and turn off the heat.
Step 3
While the peppers and onion are cooking down, brown your ground chicken with the taco seasoning and enchilada sauce, making sure that the chicken is cooked thoroughly.
Step 4
Lay some cornmeal on a plate or board so that you can take your layers of deliciousness to the grill and get them onto the stone easily. Place a tortilla down on your work surface and spread with some cream cheese, then top that with refried beans, followed by a layer of chicken, veggies, then shredded cheese. Repeat until all of the ingredients have been used up, but remember to reserve some cheese for topping. PRO TIP – if you have a spring form pan big enough for your tortillas, use the ring (but not the base) to keep your layers in check until you are ready to move to the grill.
Step 5
Top the final layer of this masterpiece with one final tortilla, and then sprinkle on some cheese. Remove the spring form ring. Bring the cornmeal with you and sprinkle the preheated pizza stone with meal before sliding the Layered Enchilada onto the stone. Pull the bottom tortilla to slide it so you don’t topple the layers.
Step 6
Bake on the preheated stone for 10 to 15 minutes, or until the edges have crisped and the cheese is nice and melty.
Step 7
Top with dollops of salsa and sour cream, sprinkle with some shredded lettuce and slice to serve.
Let it get crispy AND melty
Let it get crispy AND melty
Slice for sharing
Slice for sharing
Muy Bueno
Muy Bueno

This meal is quick and ingredient heavy, but simple. You can totally mix things up with your favorite fixin’s. Going gluten free is easy with this recipe. Gluten free tortillas aren’t known for their rolling abilities, so they’re well suited for the job in this case. This Stone Baked, Layered Enchilada recipe may not be the prettiest thing on earth, but I sure loved the flavor and know you will too! Check out my other Cinco De Mayo inspired recipes here, and leave a comment telling us what you’re grilling to celebrate.

Happy Grilling! 

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