Stacked Red Enchiladas Chihuahua style
Stacked beef enchiladas Chihuahua style are easy and made to order. Layered or stacked enchiladas are made with our original enchiladas rojas recipe. Who can resist layers of spicy, cheesy goodness? These stacked beef enchiladas Chihuahua style are our secret recipe straight from the West Texas. Easy to make and customizable to your taste – they’re the perfect way to spice up your weekday meals.
Stacked enchiladas Chihuahua style Recipe:
Ingredients needed:
- 2 –15 oz cans of red enchilada sauce
- 1 dozen corn tortillas
- 1 pound of lean ground beef
- 8 oz cheddar cheese, grated
- 1 medium onion, chopped
- salt
- black pepper
- fried egg, optional
Equipment:
- Cast Iron Skillet
- Tongs
- Oven Safe Dinner Plates
How to make Red Stacked Enchiladas
Place in a 350 degree F oven just long enough to melt the cheese and serve. Or serve these stacked enchiladas with a fried egg on top, either way is wonderful. No rolled enchiladas here, just red enchiladas, stacked Chihuahua Style* with lean ground beef.
*Chihuahua is the largest state in Mexico just south of New Mexico and Texas.
Drive your kitchen experience up a notch with this stacked beef enchiladas Chihuahua style recipe. Infused with red enchilada sauce and paired with ground beef, cheddar cheese, and a kick of black pepper, it’s a symphony of flavors that will transport you straight to West Texas. It’s stacked, it’s delicious, and it’s the perfect comfort dish for any time of the day. If you love authentic Mexican food, this is definitely a recipe worth trying.
Other Mexican Food Recipes:
Click HERE to save these stacked Enchiladas Chihuahua Style to Pinterest
Equipment
- Oven safe dinner plates
Ingredients
- 2 15 oz cans red enchilada sauce
- 12 corn tortillas
- 1 pound lean ground beef
- 8 oz cheddar cheese grated
- 1 medium onion chopped
- salt
- black pepper
- 8 fried eggs optional
Instructions
- Cook ground beef over medium high heat, using a spatula or chop and mix to break it up as it cooks. Season with salt and pepper and cook until no longer pink. Remove from the stove. Chop onions and grate cheddar cheese.
- Heat both cans of red enchilada sauce in a cast iron skillet until hot and bubbly.
- Dip a corn tortilla in the heated red enchilada sauce to heat the tortilla.
- Then remove it carefully and lay it on a oven safe dinner plate. You want to heat up the tortilla until it’s just soft but not so soft that it falls apart.
- Sprinkle the sauce covered tortillas with a large spoonful of ground beef, grated cheese and chopped onions.
- Repeat twice more ending up with a stack of three enchiladas or more than that for a stack of four.
- Place in a 350 degree F oven just long enough to melt the cheese and serve.
- Optional: Serve with a couple fried eggs on top
Nutrition
Sounds wonderful!
Looks delicious! =)
Yum! Love, love these. Grew up on Mexican food also, my mom is from NM.
Oh, you're making me so hungry! I didn't grow up with Mexican food, but I really love these Enchiladas!
I love these stacked enchiladas! Fantastic!
I have been making these for 40 years and is one of my family’s favor dish. I’ve taught my 16 year old grandson how to make them and he makes them 1 to 2 times a week.
These are a classic! What a great idea to teach your grandson.
That’s exactly how we grew up making enchiladas nobody else makes them that way. Thanks for sharing!
My mothe-in-law has always made these , she is from NM. And instead of the Red Enchilada Sauce she would make it with Red New Mexico Chili Pods. Always delicious!
We actually just made some today using her recipe!
Outstanding!
My family from west Texas grew up on this recipe also. Curious, as my father, Carl Osborn, had a sister Evelyn (but I never met her). I wonder if we could be related.
How cool, I have a brother in law named Carl, but my last name is from my husbands family. I didn’t have any brothers but who knows we still could be realated somehow.