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This Red Chile Ground Beef & Cheese Stacked Enchiladas recipe

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
  • 9x13 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 9x13 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.