When it comes to comfort food that brings families together, few dishes can compete with the rich, satisfying flavors of authentic Red Chile Ground Beef & Cheese Stacked Enchiladas. This traditional New Mexican-style recipe transforms simple ingredients into a spectacular layered masterpiece that will have your kitchen filled with the most incredible aromas and your dinner table surrounded by happy faces.

Why You Should Try This Red Chile Ground Beef & Cheese Stacked Enchiladas Recipe

What makes this Red Chile Ground Beef & Cheese Stacked Enchiladas recipe truly special is its unique stacked preparation method, which differs from the traditional rolled enchiladas most people know. Instead of rolling individual tortillas, this technique creates beautiful layers of corn tortillas, seasoned ground beef, melted cheese, and that gorgeous red chile sauce that ties everything together. The result is a dish that’s not only easier to prepare but also creates more even distribution of flavors in every single bite.

The red chile sauce in this recipe is the heart and soul of the dish, delivering a complex flavor profile that balances mild heat with earthy, smoky notes. Combined with perfectly seasoned ground beef and generous amounts of melted cheese, each layer builds upon the last to create a symphony of textures and tastes that will transport you straight to the Southwest.

This Red Chile Ground Beef & Cheese Stacked Enchiladas recipe is perfect for feeding a crowd, making it ideal for family gatherings, potluck dinners, or meal prep for the week ahead. The stacked method means you can easily cut portions to serve, and the flavors actually improve overnight, making leftovers something to look forward to rather than just tolerate.

Whether you’re a seasoned cook or just beginning your culinary journey, this recipe offers the perfect introduction to authentic southwestern flavors while remaining approachable and foolproof for home cooks of all skill levels.

Traditional Southwest Comfort at Its Finest

This Red Chile Ground Beef & Cheese Stacked Enchiladas recipe brings the authentic flavors of New Mexico directly to your kitchen. Unlike traditional rolled enchiladas, this stacked version creates beautiful layers of corn tortillas, seasoned ground beef, melted cheese, and rich red chile sauce. The preparation method is surprisingly simple, making it perfect for weeknight dinners or special occasions. Each bite delivers the perfect balance of spicy, savory, and cheesy flavors that define true southwestern comfort food. This recipe serves 8-10 people and can be easily customized to suit different spice preferences.

Storage Options

Refrigerator Storage: Store leftover Red Chile Ground Beef & Cheese Stacked Enchiladas in the refrigerator for up to 4 days. Cover tightly with plastic wrap or store in an airtight container. The flavors actually improve after a day, making leftovers incredibly delicious.

Freezer Storage: This recipe freezes beautifully for up to 3 months. Wrap individual portions in plastic wrap and aluminum foil, or freeze the entire dish in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Reheating Instructions: Reheat in a 350°F oven for 20-25 minutes if refrigerated, or 35-40 minutes if frozen. Cover with foil to prevent drying out. Individual portions can be microwaved for 2-3 minutes.

This Red Chile Ground Beef & Cheese Stacked Enchiladas recipe

This Red Chile Ground Beef & Cheese Stacked Enchiladas recipe creates a traditional New Mexican-style dish with layers of corn tortillas, seasoned ground beef, cheese, and homemade red chile sauce. The stacked method makes preparation easier than traditional rolled enchiladas while delivering authentic southwestern flavors. Perfect for family dinners, this recipe serves 8-10 people and can be prepared ahead of time. The combination of mild red chiles, savory ground beef, and melted cheese creates a comforting meal that improves with time.

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Equipment

Large skillet or dutch oven
9×13 inch baking dish
Medium saucepan
Blender or food processor
Fine-mesh strainer
Measuring cups and spoons
Sharp knife
Cutting board
Wooden spoon
Aluminum foil
– Oven mitts

Ingredients

For the Red Chile Sauce:
6 large dried New Mexico red chiles stems and seeds removed
3 cups hot water
3 cloves garlic minced
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon oregano
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
For the Ground Beef Filling:
2 pounds ground beef 80/20 blend
1 large onion diced
3 cloves garlic minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1/2 teaspoon paprika
2 tablespoons vegetable oil
For Assembly:
12 corn tortillas 6-inch
4 cups shredded Mexican cheese blend
1 cup shredded sharp cheddar cheese
1/2 cup chopped white onion
2 tablespoons vegetable oil for softening tortillas

Instructions

Prepare the Red Chile Sauce:
Remove stems and seeds from dried red chiles. Rinse chiles under cold water and pat dry.
Toast chiles in a dry skillet over medium heat for 2-3 minutes until fragrant, being careful not to burn them.
Place toasted chiles in a bowl and cover with 3 cups hot water. Let soak for 20 minutes until softened.
Transfer chiles and soaking liquid to a blender. Add garlic, salt, cumin, and oregano. Blend until smooth.
Strain the mixture through a fine-mesh strainer to remove any remaining chile skin pieces.
Heat oil in a saucepan over medium heat. Whisk in flour and cook for 1 minute to create a roux.
Gradually whisk in the strained chile mixture. Simmer for 15-20 minutes until thickened, stirring occasionally.
Prepare the Ground Beef:
Heat oil in a large skillet over medium-high heat.
Add diced onion and cook until softened, about 5 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through.
Season with salt, pepper, cumin, and paprika. Remove from heat and set aside.
Assemble the Enchiladas:
Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
Heat oil in a small skillet. Quickly dip each tortilla in hot oil for 15 seconds to soften. Drain on paper towels.
Spread 1/2 cup red chile sauce in the bottom of the prepared baking dish.
Layer 4 softened tortillas over the sauce, overlapping slightly.
Spread 1/3 of the ground beef mixture over tortillas.
Sprinkle 1/3 of the Mexican cheese blend over beef.
Pour 1/2 cup red chile sauce over cheese.
Repeat layers two more times, ending with tortillas on top.
Pour remaining red chile sauce over final layer of tortillas.
Top with remaining Mexican cheese and sharp cheddar cheese.
Sprinkle chopped onion over cheese.
Bake:
Cover tightly with aluminum foil and bake for 25 minutes.
Remove foil and bake for additional 10-15 minutes until cheese is melted and bubbly.
Let rest for 10 minutes before serving to allow layers to set.

Notes

New Mexico red chiles can be found at specialty stores or ordered online. Guajillo or ancho chiles can be substituted if unavailable.
The chile sauce can be made up to 3 days ahead and stored in the refrigerator.
Ground beef can be prepared a day in advance and refrigerated until ready to use.
For less heat, remove all seeds from chiles before soaking.
The dish can be assembled completely and refrigerated overnight before baking.

Tips for Success

Chile Selection: Choose dried chiles that are pliable and not brittle. Avoid chiles with holes or white spots, which indicate insect damage or mold.

Sauce Consistency: The red chile sauce should coat the back of a spoon. If too thick, thin with warm water. If too thin, simmer longer to reduce.

Tortilla Preparation: Softening tortillas in oil prevents them from becoming tough during baking. Work quickly as they soften very fast.

Layering Technique: Don’t skip the sauce between layers – it keeps the dish moist and adds flavor throughout.

Cheese Distribution: Save some cheese for the top layer to create an attractive golden-brown finish.

Resting Time: Allow the dish to rest after baking so the layers set properly and make serving easier.

Additional Tips and Variations

Protein Variations: Substitute ground beef with ground turkey, chicken, or pork for different flavor profiles. Vegetarian versions work well with black beans and roasted vegetables.

Cheese Options: Experiment with different cheese combinations such as Monterey Jack, Oaxaca, or queso fresco for authentic Mexican flavors.

Spice Level Adjustments: Add diced jalapeños to the beef mixture for extra heat, or use mild green chiles for a milder version.

Make-Ahead Strategy: This Red Chile Ground Beef & Cheese Stacked Enchiladas recipe is excellent for meal prep. Assemble completely, cover, and refrigerate up to 2 days before baking.

Serving Suggestions: Serve with Mexican rice, refried beans, fresh avocado slices, sour cream, and chopped cilantro.

Garnish Ideas: Top with crumbled queso fresco, diced white onions, fresh cilantro, and a dollop of Mexican crema.

Frequently Asked Questions (FAQ)

Q: Can I use flour tortillas instead of corn tortillas? A: While corn tortillas are traditional and hold up better to the sauce, flour tortillas can be used. They may become softer but will still taste delicious.

Q: How do I know when the red chile sauce is the right consistency? A: The sauce should coat the back of a spoon and pour easily. It will continue to thicken slightly as it cools.

Q: Can I make this recipe vegetarian? A: Absolutely! Replace the ground beef with a mixture of black beans, sautéed vegetables like bell peppers and zucchini, or plant-based ground meat alternatives.

Q: What’s the difference between stacked and rolled enchiladas? A: Stacked enchiladas are layered like lasagna, while rolled enchiladas have filling wrapped inside individual tortillas. Stacked versions are easier to prepare and serve.

Q: How can I reduce the spiciness? A: Remove all seeds from the chiles, use fewer chiles, or substitute with milder varieties like California or Anaheim chiles.

Q: Can I freeze this dish? A: Yes, this Red Chile Ground Beef & Cheese Stacked Enchiladas recipe freezes excellently for up to 3 months. Thaw overnight before reheating.

Conclusion

This Red Chile Ground Beef & Cheese Stacked Enchiladas recipe represents the perfect marriage of convenience and authentic southwestern flavors. The layered preparation method makes it accessible for home cooks while delivering the complex, satisfying tastes that make enchiladas such a beloved dish. The combination of homemade red chile sauce, seasoned ground beef, and melted cheese creates a meal that’s both comforting and impressive enough for special occasions.

The beauty of this recipe lies in its versatility and make-ahead friendly nature. Whether you’re feeding a large family, preparing for a potluck, or simply want to enjoy authentic Mexican flavors at home, this dish delivers on all fronts. The flavors actually improve overnight, making leftovers a treat rather than a compromise.

By following these detailed instructions and tips, you’ll create a Red Chile Ground Beef & Cheese Stacked Enchiladas recipe that rivals any restaurant version. The homemade red chile sauce elevates this dish from ordinary to extraordinary, while the stacked method ensures every bite is perfectly balanced with meat, cheese, and sauce. This recipe will undoubtedly become a treasured addition to your collection of go-to comfort food recipes.