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Red Stacked 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.
 
 
Enchiladas Chihuahua Style, Stacked Enchiladas, red stacked enchiladas with a fried egg
 
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. 
 
 
 
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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

 

stacked enchiladas, ingredients for stacked enchiladas, grated cheese, cooked ground beef and chopped onions
 
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. 
 
Enchiladas Chihuahua Style, red sauce for enchiladas rojas recipe, enchiladas rojas recipe
 
 
Heat the red enchilada sauce in a cast iron skillet until hot and bubbly. 
 
enchiladas rojas recipe, heating up tortillas in red sauce for stacked enchiladas
 
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. 
 
Enchiladas Chihuahua Style
 
Sprinkle the sauce covered tortillas with a large spoonful of ground beef, grated cheese and chopped onions.
 
Enchiladas Chihuahua Style, stacked red enchiladas with cheese and ground beef
 
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

 
 
Print Recipe
5 from 6 votes

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.
Prep Time40 mins
Cook Time3 mins
Total Time43 mins
Course: Main Course
Cuisine: Mexican, Tex Mex
Keyword: enchiladas Chihuahua style, enchiladas rojas recipe, Stacked beef enchiladas, stacked enchiladas
Servings: 4
Calories: 337kcal
Author: Evelyn

Equipment

  • Oven safe dinner plates

Ingredients

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 
 

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Recipe Rating




Anna

Tuesday 16th of February 2021

That's exactly how we grew up making enchiladas nobody else makes them that way. Thanks for sharing!

Nana Shirley

Wednesday 2nd of January 2019

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.

Evelyn

Thursday 3rd of January 2019

These are a classic! What a great idea to teach your grandson.

Gale

Saturday 13th of September 2014

I love these stacked enchiladas! Fantastic!

Barbara

Thursday 11th of September 2014

Oh, you're making me so hungry! I didn't grow up with Mexican food, but I really love these Enchiladas!

Kari

Tuesday 9th of September 2014

Yum! Love, love these. Grew up on Mexican food also, my mom is from NM.