Stacked enchiladas are a classic dish that’s both flavorful and easy to prepare. Here’s a recipe for Red Chile Ground Beef & Cheese Stacked Enchiladas. This New Mexico-style preparation skips rolling the enchiladas and instead layers the ingredients for a hearty, satisfying meal.
Ingredients
For the Red Chile Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 tablespoons red chile powder (New Mexico or your preferred variety)
- 2 cups chicken or beef broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- Salt to taste
For the Stacked Enchiladas:
- 1 pound ground beef
- 1 small onion, finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika (optional)
- Salt and pepper to taste
- 8-12 corn tortillas
- 2 cups shredded cheddar or Monterey Jack cheese (or a mix)
- 1 cup diced green onions (optional, for garnish)
- ½ cup chopped fresh cilantro (optional, for garnish)
- Fried eggs (optional, for topping)
Instructions
1. Prepare the Red Chile Sauce
- In a medium saucepan, heat the vegetable oil over medium heat.
- Stir in the flour and cook for about 1 minute to form a roux.
- Add the red chile powder and stir for another 30 seconds.
- Gradually whisk in the broth, making sure there are no lumps.
- Add garlic powder, onion powder, cumin, and salt. Simmer for 10 minutes, stirring occasionally, until the sauce thickens. Remove from heat and set aside.
2. Cook the Ground Beef
- Heat a skillet over medium heat. Add the ground beef and chopped onion.
- Cook until the beef is browned and the onion is softened. Drain any excess fat.
- Season with garlic powder, cumin, smoked paprika (if using), salt, and pepper. Set aside.
3. Prepare the Tortillas
- Heat a skillet or griddle over medium heat. Lightly toast each tortilla for 20–30 seconds on each side, just enough to warm and soften them. Alternatively, fry the tortillas lightly in oil for added flavor.
4. Assemble the Stacked Enchiladas
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of red chile sauce on the bottom of a baking dish.
- Place a tortilla in the dish, spoon some red chile sauce over it, add a layer of ground beef, and sprinkle with cheese.
- Repeat the layering (tortilla, sauce, beef, cheese) until you’ve used all the tortillas or filled the dish. Finish with a generous layer of cheese on top.
5. Bake the Enchiladas
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
6. Optional Fried Egg Topping
- While the enchiladas bake, fry eggs to your desired doneness. Place an egg on top of each serving for a traditional New Mexico-style touch.
7. Garnish and Serve
- Garnish with diced green onions and fresh cilantro, if desired. Serve hot with a side of rice and beans or a simple green salad.
