Stacked Green Chile Beef Enchiladas

This Stacked Green Chile Beef Enchiladas recipe is a delicious twist on a classic favorite, combining layers of tender shredded beef with smoky roasted bell peppers, rich enchilada sauce, and melted cheese. This casserole-style dish is perfect for feeding a crowd or enjoying as a comforting weeknight meal.

The crispy tortillas add texture, while the combination of spices and flavors creates a satisfying, hearty dish. Serve it with a dollop of Greek yogurt and fresh diced tomatoes for a refreshing finish.

Stacked Green Chile Beef Enchiladas

Ingredients:

1 cup finely diced red onion (preferably a red onion)

¼ cup diced serrano pepper (about 1 large)

1 teaspoon minced garlic (about 2 large cloves)

4 cups cooked shredded beef (use store-bought rotisserie or leftovers from a Perfect Simple Roast Beef Recipe)

1 tablespoon paprika (or to taste)

1 teaspoon thyme (or to taste)

1 teaspoon ground coriander (or to taste)

Salt to taste (be cautious if using store-bought beef)

1 tablespoon cornstarch

½ cup diced fire-roasted bell peppers (with juice, chopped)

½ cup low-sodium beef broth

9 6-inch flour tortillas (3 cut into halves)

Cooking spray

2 cups shredded mozzarella cheese (or a combo of mozzarella and cheddar)

½ cup crumbled feta cheese (optional but adds flavor)

3 roasted red bell peppers (seeded and peeled, or canned whole peppers)

1 28-ounce can red enchilada sauce (I like La Victoria)

Optional: Greek yogurt, Diced tomatoes

Instructions:

Roasting the Bell Peppers (If Using Fresh):

Place your oven rack in the top position and preheat to broil – high.

Place the bell peppers on a sheet of aluminum foil and broil until charred on all sides, turning occasionally.

Once charred, remove to a bowl and cover with foil to steam for about 15 minutes.

Remove the charred skin and seeds. Open the peppers, cut into halves, and set aside.

If using canned peppers, cut them into halves and lightly pat dry with paper towels.

Preparing the Oven:

Preheat the oven to 375°F.

Cooking the Beef Mixture:

Heat a small amount of neutral oil in a large skillet over medium heat. Add the onion, serrano pepper, and garlic.

Sauté for about 3 minutes or until the onion is softened.

Add the shredded beef and mix well, then add the spices along with the cornstarch.

Stir to combine.

Add the diced bell peppers and beef broth. Stir well and simmer slowly for about 5 minutes or until the flavors have melded and the sauce is slightly thickened.

Preparing the Tortillas:

While the beef mixture simmers, spray both sides of the tortillas with cooking spray.

Place them in the oven to crisp. You want the tortillas to be just shy of being hard with a bit of bend left.

Set aside.

Assembling the Casserole:

In an 8 x 8 inch casserole dish, spread some enchilada sauce to cover the bottom.

Place 2 whole and 2 half tortillas to cover the bottom.

Top with ⅓ of the beef mixture, ⅓ of the cheeses, and then cover with the roasted (or canned) red bell peppers.

Place another layer of tortillas on top, alternating the sides that get the half tortilla.

Spread ⅓ of the beef mixture evenly over, along with ⅓ of the cheese, and cover with a layer of sauce.

The final layer is tortillas, remaining beef, topped with sauce (you may not need all the sauce), and finally the remaining cheese.

Baking:

Bake in a 375°F oven for about 30 minutes or until bubbly and the cheese has melted.

Allow to rest for 5 minutes, then cut and serve with optional Greek yogurt and diced tomatoes if desired.

Notes:

Roasting Bell Peppers: Roasting your own bell peppers adds a smoky depth of flavor that enhances the dish, but if you’re short on time, canned roasted peppers work just as well.

Shredded Beef Substitution: If you prefer chicken or have leftover rotisserie chicken, you can easily substitute it for the beef. The flavors will still be delicious.

Adjusting Heat: The serrano pepper adds a bit of spice, but you can adjust the heat level by using a milder pepper like a jalapeño or leaving it out altogether.

Cheese Options: While mozzarella and feta add a great flavor, feel free to experiment with other cheeses like cheddar, Monterey Jack, or a Mexican blend.

Tortilla Texture: Crisping the tortillas slightly before assembling the casserole helps them hold up better during baking and gives the dish a nice texture.

Enchilada Sauce: If you prefer a green enchilada sauce, feel free to swap it out for the red sauce. It will give the dish a different but equally tasty flavor.

Serving Suggestions: This dish pairs well with a side of Mexican rice or a fresh salad. The optional Greek yogurt and diced tomatoes add a nice contrast in texture and flavor.

Make-Ahead Tip: You can prepare the casserole up to the point of baking, cover, and refrigerate it. When ready to serve, simply bake as directed.

Leftovers: This dish reheats well, making it great for meal prep or leftovers. Store in an airtight container in the refrigerator for up to 3 days.

Freezing: To freeze, assemble the casserole but don’t bake it. Wrap it tightly in plastic wrap and foil, then freeze. When ready to eat, thaw overnight in the refrigerator and bake as directed.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use chicken instead of beef in this recipe?

Yes, you can substitute the shredded beef with shredded chicken.

Both rotisserie chicken and leftover roasted chicken work well.

What type of tortillas should I use?

Flour tortillas are used in this recipe, but you can also use corn tortillas if you prefer.

Just note that corn tortillas might have a slightly different texture.

Can I make this recipe ahead of time?

Yes, you can assemble the enchiladas ahead of time and refrigerate them for up to 24 hours before baking.

Add a few extra minutes to the baking time if baking directly from the refrigerator.

Can I freeze the leftovers?

Absolutely! Allow the enchiladas to cool completely, then wrap tightly and freeze.

Reheat in the oven until warmed through.

Is there a vegetarian option for this recipe?

Yes, you can replace the shredded beef with black beans, pinto beans, or a mixture of beans and roasted vegetables for a vegetarian version.

Can I make this dish spicier?

To increase the heat, add extra serrano peppers or include a pinch of cayenne pepper in the spice mix.

You can also use a spicier enchilada sauce.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in the oven or microwave before serving.

What can I use as a topping besides Greek yogurt and diced tomatoes?

Other great toppings include sliced avocado, chopped cilantro, shredded lettuce, or a squeeze of lime juice.

Can I use store-bought roasted peppers instead of roasting them myself?

Yes, store-bought roasted peppers work well in this recipe and save time.

Just make sure to drain and pat them dry before use.

What kind of cheese works best for this recipe?

A combination of mozzarella and cheddar cheese melts beautifully, but you can also use Monterey Jack, Colby, or any melty cheese of your choice.

Feta is optional but adds a nice tangy flavor.