Stacked Red Chile Enchiladas

Stacked Red Chile Enchiladas are a bold and flavorful take on a traditional favorite, perfect for satisfying your cravings for comforting, home-cooked Mexican-inspired cuisine.

With layers of soft, sauce-soaked corn tortillas, seasoned ground beef, melty cheddar cheese, and zesty onions, this dish is both hearty and delicious.

Optional fried eggs on top add a rich finishing touch, making it versatile enough for brunch, lunch, or dinner.

Why You’ll Love This Recipe:

People will love this Stacked Red Chile Enchiladas recipe because it’s bursting with bold flavors, easy to customize, and delivers layers of comfort in every bite.

The combination of rich red enchilada sauce, seasoned ground beef, melty cheese, and soft tortillas creates a satisfying meal that’s both hearty and nostalgic.

The option to top with fried eggs adds an indulgent twist, making it perfect for any time of day.

Plus, its simple preparation makes it a go-to dish for family meals or gatherings.

Key Ingredients:

Corn Tortillas: Soft and pliable, they create the perfect base for the layers.

Red Enchilada Sauce: The rich, bold, and slightly spicy sauce brings the dish together.

Ground Beef: Seasoned and cooked to perfection, adding heartiness to the enchiladas.

Cheddar Cheese: Melts beautifully, giving each layer a creamy and savory touch.

Chopped Onions: Adds a fresh, slightly sweet crunch to balance the flavors.

Fried Eggs (Optional): A luscious topping that enhances the dish with richness and texture.

Stacked Red Chile Enchiladas

Ingredients

2 15 oz cans red enchilada sauce

12 corn tortillas

1 pound lean ground beef

8 oz cheddar cheese grated

1 medium onion chopped

salt

black pepper

8 fried eggs optional

Instructions

Cook ground beef over medium high heat, using a spatula or chop and mix to break it up as it cooks. Season with salt and pepper and cook until no longer pink. Remove from the stove. Chop onions and grate cheddar cheese.

Heat both cans of red enchilada sauce in a cast iron skillet until hot and bubbly.

Dip a corn tortilla in the heated red enchilada sauce to heat the tortilla.

Then remove it carefully and lay it on a oven safe dinner plate. You want to heat up the tortilla until it’s just soft but not so soft that it falls apart.

Sprinkle the sauce covered tortillas with a large spoonful of ground beef, grated cheese and chopped onions.

Repeat twice more ending up with a stack of three enchiladas or more than that for a stack of four.

Place in a 350 degree F oven just long enough to melt the cheese and serve.

Optional: Serve with a couple fried eggs on top

Notes:

Red Enchilada Sauce:

You can use store-bought red enchilada sauce for convenience, but consider enhancing it with additional spices or seasonings to elevate the flavor profile.

Protein Substitutions:

Substitute lean ground beef with ground turkey, chicken, or plant-based alternatives to make the recipe leaner or vegetarian-friendly.

Make-Ahead Option:

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Assemble the enchiladas ahead of time and refrigerate until ready to bake. This is convenient for busy days or meal prep.

Cheese Selection:

Cheddar cheese is used in the recipe, but feel free to experiment with other cheeses like Monterey Jack or a cheese blend for different flavors and textures.

Handling Tortillas:

Dip the corn tortillas briefly in the heated enchilada sauce to make them pliable but not overly soft. This helps prevent them from falling apart during assembly.

Tortilla Type:

While corn tortillas are traditional for enchiladas, you can use flour tortillas if preferred, keeping in mind that texture and flavor may vary.

Optional Fried Eggs:

The addition of fried eggs on top is optional but adds extra flavor and a unique touch to the dish. Skip this step if desired.

Customizing Filling:

Customize the filling with additional ingredients such as diced tomatoes, black beans, or bell peppers to suit personal preferences and add variety.

Baking Time:

Bake the assembled enchiladas in a 350°F oven just until the cheese is melted and bubbly, typically 10-15 minutes. Adjust baking time based on desired cheese meltiness.

Cheese Preparation:

Pre-shredded cheese can be used instead of grating your own to save time. Ensure the cheese is a good melting variety for optimal texture.

Nutrition Information:

Frequently Asked Questions:

Can I use store-bought red enchilada sauce for this recipe?

Yes, you can use store-bought red enchilada sauce, but making it from scratch or enhancing the store-bought version with additional spices can add extra flavor.

Is there a substitute for lean ground beef?

Absolutely! You can use ground turkey, chicken, or even a plant-based alternative to make the recipe leaner or vegetarian.

Can I make these enchiladas in advance?

Yes, you can assemble the enchiladas ahead of time, refrigerate, and bake when ready.

This is especially convenient for busy days.

What type of cheese works best for Stacked Red Chile Enchiladas?

Cheddar cheese is used in the recipe, but you can experiment with other cheeses like Monterey Jack or a blend for different flavors.

How do I prevent the tortillas from falling apart when dipping them in the enchilada sauce?

Dip the tortillas briefly to heat them, making them pliable, but not too soft.

This helps prevent them from falling apart during assembly.

Can I use flour tortillas instead of corn tortillas?

While corn tortillas are traditional, you can use flour tortillas if you prefer.

Keep in mind that the texture and flavor may vary.

Are the fried eggs necessary or just optional?

The fried eggs are optional and can be added for extra flavor and a unique touch.

Feel free to skip them if you prefer.

Can I customize the filling with additional ingredients?

Absolutely! You can add diced tomatoes, black beans, or other ingredients to the filling for a personalized touch.

How long should I bake the enchiladas in the oven?

Bake the enchiladas just long enough to melt the cheese, approximately 10-15 minutes at 350°F.

Can I use pre-shredded cheese instead of grating my own?

Yes, pre-shredded cheese works well and can save time.

Just ensure it’s a good melting cheese for the best texture.