🌶️ Red Chile Ground Beef & Cheese Stacked Enchiladas
(Stacked instead of rolled — layered like a savory tortilla lasagna.)
🛒 Ingredients (Serves 4)
For the red chile sauce:
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2–3 tablespoons red chile powder (preferably from Hatch chile)
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2 cups chicken or beef broth
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1 tablespoon flour
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1 tablespoon oil
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½ teaspoon garlic powder
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½ teaspoon oregano
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Salt to taste
For the filling:
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1 lb ground beef
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½ small onion, finely diced
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1 teaspoon cumin
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Salt & pepper
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2 cups shredded cheddar or Monterey Jack
For stacking:
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8–12 corn tortillas
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1–2 fried eggs (optional but traditional in NM style)
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Chopped lettuce & diced tomatoes (optional garnish)
🔥 Instructions
1️⃣ Make the Red Chile Sauce
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In a saucepan, heat oil over medium.
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Stir in flour and cook 1 minute (light roux).
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Add red chile powder and stir quickly.
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Slowly whisk in broth to avoid lumps.
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Add garlic powder, oregano, salt.
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Simmer 10–15 minutes until slightly thickened.
2️⃣ Cook the Beef
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Brown ground beef with onion.
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Drain excess grease.
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Stir in cumin, salt, and pepper.
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Cook until fully done.
3️⃣ Lightly Fry the Tortillas
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Briefly fry each tortilla in a little oil (10–15 seconds per side).
This keeps them from getting soggy and adds flavor.
4️⃣ Stack the Enchiladas
On an oven-safe plate or baking dish:
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Spoon red chile sauce on bottom.
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Add tortilla.
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Add beef.
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Add cheese.
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Spoon more sauce.
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Repeat layers (usually 3 layers per stack).
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Finish with cheese and sauce on top.
Bake at 375°F (190°C) for 10–15 minutes until cheese melts.
5️⃣ Optional Traditional Finish
Top with a fried egg and extra red chile sauce — classic New Mexico style.
🌟 Tips
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Want it spicier? Add a pinch of cayenne.
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Want it milder? Use less chile powder and more broth.
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You can substitute shredded chicken or go vegetarian with pinto beans.
If you’d like, I can also give you a shortcut version using canned enchilada sauce.