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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.
Course Main Course
Cuisine Mexican, Tex Mex
Keyword enchiladas Chihuahua style, enchiladas rojas recipe, Stacked beef enchiladas, stacked enchiladas
Prep Time 40 minutes
Cook Time 3 minutes
Total Time 43 minutes
Servings 4
Calories 337kcal
Author Evelyn


  • 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 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


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