Stacked Red Enchiladas Chihuahua style

 

 

 

 

 

In fact when I was growing up in West Texas one of our biggest school fund raisers was a stacked enchilada dinner.  Some of the moms would make huge pots of red chile sauce.  We would warm the corn tortillas by dipping them in the heated red chile sauce, and stack them, sprinkled with cheese and fresh chopped onions in between the layers.  And each plate of stacked beef enchiladas would be placed in the oven for the cheese to melt.   And on special request, we would serve them with a fried egg on top, (my hubby loves them this way.   This is our version of this enchiladas rojas recipe.

• 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:

• Oven Safe Dinner Plates

 

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 the red enchilada sauce in a cast iron skillet until hot and bubbly. 

 

 

Dip a corn tortilla in the heated red sauce to heat the tortilla.   

 

 

Then remove it carefully and lay it on an 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 four 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.