Here’s a delicious Red Chile Ground Beef & Cheese Stacked Enchiladas recipe—layered, cheesy, and bursting with rich, smoky red chile flavor 🌶️🧀
🌶️🧀 Red Chile Ground Beef & Cheese Stacked Enchiladas
Ingredients (4–6 servings)
For the Red Chile Sauce
- 3 tbsp vegetable oil
- 3 tbsp all-purpose flour
- 3 tbsp chili powder (mild or medium red chile powder)
- 2 cups beef or chicken broth
- 1 tsp garlic powder
- ½ tsp cumin
- Salt to taste
For the Filling
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- ½ tsp smoked paprika (optional)
- Salt & black pepper, to taste
- 1½ cups shredded cheese (cheddar, Monterey Jack, or a mix)
For Assembly
- 8–10 corn or flour tortillas
- ½ cup shredded cheese for topping
- Fresh cilantro, chopped (optional)
Instructions
- Make the red chile sauce
- Heat oil in a saucepan over medium heat.
- Whisk in flour to make a roux; cook 1–2 minutes until lightly golden.
- Stir in chili powder, garlic powder, cumin, and salt.
- Gradually whisk in broth until smooth.
- Simmer 5–7 minutes, stirring occasionally, until slightly thickened. Set aside.
- Cook the ground beef filling
- In a skillet, sauté onion until soft (~3 minutes).
- Add garlic and cook 30 seconds.
- Add ground beef, cumin, paprika, salt, and pepper.
- Cook until browned and crumbly; drain excess fat.
- Stir in 1–1½ cups shredded cheese until melted and combined.
- Assemble stacked enchiladas
- Preheat oven to 375°F (190°C).
- In a greased 9×13 pan, place a tortilla on the bottom.
- Spread a layer of red chile sauce, then a layer of beef & cheese.
- Repeat layers: tortilla → sauce → filling → tortilla, until ingredients are used.
- Top with remaining sauce and ½ cup shredded cheese.
- Bake
- Cover with foil and bake 20 minutes.
- Remove foil and bake another 5–10 minutes until cheese is bubbly and slightly golden.
- Serve
- Garnish with fresh cilantro or diced green onions.
- Serve hot with rice, beans, or a simple salad.
🌟 Tips & Variations
- Spicy version: Add 1 chopped green chile or ½ tsp cayenne to the sauce
- Vegetarian option: Substitute beef with black beans or sautéed mushrooms
- Extra cheesy: Add a layer of cream cheese or ricotta between layers
- Make ahead: Assemble the night before and refrigerate; bake when ready
🍽️ Serving Suggestions
- Mexican rice or Spanish rice
- Refried beans or black beans
- Guacamole, sour cream, and pickled jalapeños
If you want, I can also give you:
- 🌶️ Green chile stacked enchiladas
- 🧀 Extra cheesy layered enchiladas
- 🥩 One-pan skillet stacked enchiladas
- 🥦 Vegetable-stuffed stacked enchiladas
Do you want me to make one of these versions next?
