How to make stacked enchiladas

Stacked Enchiladas

Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 2


  • 2 cups New Mexico Red Chile Sauce
  • 1 pound ground beef
  • 1/2 sweet onion chopped
  • 4 Hatch green chile roasted, peeled and chopped
  • 1 cup shredded Mexican Blend cheese
  • 2 tomato chopped
  • chopped lettuce for topping
  • 6 corn tortilla
  • 1/2 cup vegetable oil


  1. Preheat oven to 350- degrees.
  2. Brown ground beef and onion in a fry pan until done. Drain excess grease, stir in the Hatch Green chile and set aside. In a fry pan, heat oil until hot. Fry corn tortillas 30 seconds per side and let drain on paper towels.
  3. To build the enchiladas. In an oven proof dishes, (I used pie pans) place one tortilla. Top with 1/4 cup ground beef and 1/4 cup New Mexico Red Chile Sauce and a good sprinkle of the shredded cheese and fresh tomato. Place a tortilla on top of of that and another layer of the ingredients. Use three tortillas for each stack.

  4. Bake until cheese is melted and bubbly. Serve immediately topped with more fresh tomato and chopped lettuce. I served them in the pan they were baked in.
  5. This served the two of us with plenty of leftovers.