Ohhh yes — Red Chile Ground Beef & Cheese Stacked Enchiladas are a New Mexico–style classic! 🌶️🧀
Instead of being rolled like Tex-Mex enchiladas, these are stacked flat with layers of corn tortillas, red chile sauce, ground beef, and melty cheese — like a savory enchilada lasagna.
Here’s how to make them:
🌶️ Red Chile Ground Beef & Cheese Stacked Enchiladas
Serves: 4
Prep Time: 25 min | Cook Time: 30 min
🫓 Ingredients
For the Red Chile Sauce
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8–10 dried New Mexico red chile pods (or use 3 tbsp red chile powder)
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2 cups hot water or broth
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2 cloves garlic
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1 tsp cumin
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½ tsp Mexican oregano
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Salt to taste (about ½ tsp)
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1 tbsp flour + 1 tbsp oil (for thickening, optional)
For the Filling
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1 lb ground beef
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½ small onion, diced
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Salt and pepper to taste
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½ tsp garlic powder (optional)
Other Ingredients
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12 corn tortillas (lightly fried or warmed)
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2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
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Optional toppings: chopped onions, fried egg (classic NM style), shredded lettuce, tomatoes, or cilantro
🔥 Instructions
1. Make the Red Chile Sauce
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Remove stems and seeds from the chile pods.
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Toast chiles lightly on a hot skillet (30 seconds each side) — don’t burn them.
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Soak in hot water for 15–20 minutes until soft.
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Blend chiles with garlic, cumin, oregano, and soaking water until smooth.
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Strain through a fine sieve for a silky texture.
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(Optional) Heat oil in a saucepan, whisk in flour, then add the blended chile and simmer 10 minutes. Add salt to taste.
(If using red chile powder, whisk it into warm water or broth with garlic and spices, simmer 10 minutes.)
2. Cook the Ground Beef
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In a skillet, cook ground beef and onions until browned.
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Drain any fat, season with salt, pepper, and garlic powder.
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Add ¼ cup of red chile sauce to the beef and mix — keeps it juicy and flavorful.
3. Prepare the Tortillas
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Quickly fry each corn tortilla in a little oil for 10–15 seconds per side, just to soften them.
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Drain on paper towels or a rack.
4. Assemble the Stacks
For each serving (do this on individual plates or in a casserole dish):
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Spoon a little red chile sauce on the plate.
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Add a tortilla → spoon on some red chile sauce → ground beef → sprinkle cheese.
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Repeat for 2–3 layers (usually 3 tortillas per stack).
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Top with plenty of sauce and cheese.
5. Bake or Heat
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Place stacks in a 350°F (175°C) oven for about 10–15 minutes, until cheese is melted and bubbly.
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Alternatively, heat each stack in the microwave for 1–2 minutes.
6. Garnish & Serve
Top with:
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A fried egg (traditional NM style 🍳)
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Diced onions
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Shredded lettuce, chopped tomatoes, or a little crema
Serve with Spanish rice and refried beans on the side.
Would you like me to include a homemade New Mexico red chile sauce recipe that uses chile powder (instead of whole pods)? It’s a bit faster but still authentic.
