Stacked beef enchiladas Chihuahua style are easy and made to order. Layered or stacked enchiladas are made with our original enchiladas rojas recipe.
As you probably already know, I love Mexican food, I guess growing up in the Southwest it was a given. Mexican food was on the menu several times a week and there are more Mexican food restaurants than any other in my home town. And it was down home Tex Mex food like these stacked beef enchiladas.
This post contains affiliate links which means if you make a purchase we might receive a small commission at no additional cost to you.
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.
How to Make Stacked enchiladas Chihuahua style:
Scroll down for the printable 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:
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.
*Chihuahua is the largest state in Mexico just south of New Mexico and Texas.
If you enjoyed these stacked enchiladas rojas recipe then see these:
Click HERE to save these stacked Enchiladas Chihuahua Style to Pinterest
Stacked beef 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.
Servings: 4
Calories: 337kcal
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
Calories: 337kcal | Carbohydrates: 37g | Protein: 29g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 115mg | Potassium: 578mg | Fiber: 5g | Sugar: 2g | Vitamin C: 2mg | Calcium: 80mg | Iron: 4mg
Note: this post was updated on June 21, 2020
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!