Ingredients
For the red chile sauce:
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 3 tablespoons chili powder (preferably New Mexico red chile powder)
- 2 cups beef broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon oregano
- Salt and black pepper to taste
For the enchiladas:
- 1½ pounds ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 12 corn tortillas
- 3 cups shredded cheese (cheddar, Monterey Jack, or a Mexican cheese blend)
- ½ cup diced green chiles (optional)
- ¼ cup chopped fresh cilantro (optional)
For topping:
- Sour cream
- Sliced green onions
- Diced tomatoes
- Fresh cilantro
- Sliced avocado
Instructions
- Make the red chile sauce
- Heat oil in a saucepan over medium heat.
- Whisk in flour and cook for about 1 minute.
- Add chili powder and stir constantly for another 30 seconds.
- Slowly pour in beef broth while whisking to prevent lumps.
- Add garlic powder, onion powder, cumin, oregano, salt, and pepper.
- Simmer for 10–15 minutes until the sauce thickens.
- Prepare the beef filling
- Heat a large skillet over medium heat.
- Brown the ground beef with diced onion until fully cooked.
- Drain excess grease if needed.
- Add garlic, cumin, chili powder, smoked paprika, salt, and pepper.
- Cook for another 2–3 minutes to combine the flavors.
- Prepare the tortillas
- Lightly warm the corn tortillas in a skillet or microwave until soft and flexible.
- This prevents them from cracking while layering.
- Assemble the stacked enchiladas
- Preheat oven to 375°F (190°C).
- Spread a thin layer of red chile sauce on the bottom of a baking dish.
- Place a tortilla on top.
- Add a layer of ground beef, cheese, and a spoonful of red chile sauce.
- Repeat layers like a stack (similar to a Mexican lasagna), finishing with cheese and sauce on top.
- Bake
- Cover with foil and bake for 20 minutes.
- Remove foil and bake another 5–10 minutes until the cheese is melted and bubbly.
- Serve
- Let rest for a few minutes before slicing.
- Top with sour cream, cilantro, green onions, tomatoes, or avocado.
Tips:
- Use roasted New Mexico red chile powder for the most authentic flavor.
- Add pinto beans or corn between layers for extra texture.
- For a spicier version, mix hot Hatch green chiles into the beef filling.
These Red Chile Ground Beef & Cheese Stacked Enchiladas are rich, comforting, and packed with bold Southwestern flavors — cheesy layers of seasoned beef, tender tortillas, and a smoky homemade red chile sauce in every bite!