Red Chile Ground Beef & Cheese Stacked Enchiladas
These Red Chile Ground Beef & Cheese Stacked Enchiladas celebrate the heart of Southwestern comfort food — tender corn tortillas layered with rich red chile, savory beef, sharp cheddar, and sweet onions, each layer soaking deeper into the one beneath it.
The red chile sauce becomes the soul of the dish: earthy, bold, and gently fiery, coating every tortilla with that unmistakable New Mexican depth that lingers warmly with every bite. Stacking instead of rolling gives the enchiladas a rustic, homestyle feel — a dish built with generosity, where each layer brings more warmth, more texture, and more flavor.
Finished with melted cheese and, if you choose, a perfectly fried egg on top, this meal becomes something deeply comforting, satisfying, and full of character — the kind of plate that tastes like tradition and home.
Why People Will Love This Red Chile Ground Beef & Cheese Stacked Enchiladas
A dish that layers warmth, richness, and tradition — soft corn tortillas soaking in deep red chile, melting cheese, and savory ground beef with every stack.
The red chile sauce brings an earthy, slow-burning heat that feels authentic and comforting, giving each bite a depth that bottled sauces can’t match.
Stacked instead of rolled, the enchiladas feel rustic and generous — each layer carrying more flavor, more texture, and more satisfaction.
The melted cheddar and sweet chopped onions create a beautiful contrast against the chile’s intensity, balancing heat with freshness and richness.
Optional fried eggs on top elevate the dish from delicious to unforgettable, adding creaminess that blends perfectly into the warm, saucy layers.
A meal that feels both nostalgic and bold, offering the cozy satisfaction of home cooking with the vibrant spirit of Southwestern cuisine.
Key Ingredients:
Red enchilada sauce — the soul of the dish, delivering earthy heat and deep chile richness that soaks into every tortilla, giving the stack its bold, unmistakable character.
Corn tortillas — tender, rustic, and full of tradition, they soften in the warm chile sauce and become the foundation that holds each flavorful layer together.
Lean ground beef — savory, hearty, and comforting, it adds substance to the stack and absorbs the chile’s warmth, creating a deeply satisfying bite.
Sharp cheddar cheese — melting into each layer, it brings creamy richness and a bold, tangy contrast that balances the depth of the red chile.
Chopped onions — crisp, sweet, and slightly pungent, they brighten every layer and cut through the richness, adding freshness and lift.
Fried eggs (optional) — when added on top, they create a luxurious finishing touch, their runny yolks blending into the warm chile and cheese like edible gold.
Expert Tips
Warm the tortillas in the red chile, not separately.
Corn tortillas come alive when softened directly in simmering chile — they absorb flavor, become more tender, and bind the stack together with deeper intensity.
Let the red chile sauce gently bubble before dipping.
Heating the sauce until it reaches a low, steady simmer awakens its earthiness, removes any raw edge, and allows it to cling beautifully to each tortilla.
Season the beef with intention, not just salt and pepper.
A pinch of onion powder, garlic powder, or even a touch of cumin can deepen the meat’s flavor and help it stand strong against the richness of the chile and cheese.
Grate your own cheddar for the best melt.
Freshly grated cheese melts softer and more evenly, creating creamy layers that blend seamlessly into the warm tortillas and chile.
Stack with balance in mind.
Aim for even layers of beef, cheese, and onion. Too much filling in one layer makes the stack collapse; harmony creates a beautiful, cohesive structure.
Let the assembled stack rest briefly after baking.
Just 3–5 minutes helps the cheese settle, the chile soak deeper into the tortillas, and the stack hold its shape for a cleaner, more satisfying cut.
If adding fried eggs, time them to be runny.
A soft yolk becomes an extra layer of sauce, blending luxuriously into the red chile — a small detail that elevates the entire dish.
Red Chile Ground Beef & Cheese Stacked 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 .
Enjoy !!
Important Notes When Making Red Chile Ground Beef & Cheese Stacked Enchiladas
The quality of the red chile sauce defines the dish.
A richer, more authentic red chile transforms the entire stack, infusing the tortillas with deep earthiness and slow-building warmth. Choose the best sauce you can find — or simmer it longer to intensify the flavor.
Corn tortillas must be warmed in the chile, not microwaved.
When dipped into hot chile, they soften gently and absorb flavor without falling apart. This step creates the signature texture that makes each stacked layer cohesive and tender.
Ground beef should be well-seasoned before assembling.
The chile sauce is bold, but the beef needs its own depth to stand beside it. Under-seasoned meat creates a flat, unbalanced bite.
Layering is an art, not a rush.
Even distribution of beef, cheese, and onions ensures every bite tastes complete. Too much filling in one layer leads to a stack that slips and collapses.
The cheese needs only a brief melt in the oven.
Overbaking can dry out the tortillas and dull the chile’s brightness. Heat just until the cheese softens and blends into the layers.
Onions add fresh contrast — don’t skip them.
Their raw sharpness cuts through the richness of beef, chile, and cheese, bringing balance that keeps the dish from feeling too heavy.
Fried eggs elevate the dish but require timing.
A runny yolk acts like a rich, luxurious sauce — but only if cooked right before serving. Prepare them last for the best texture.
How to Enjoy This Red Chile Ground Beef & Cheese Stacked Enchiladas After Cooking
Let the stack rest briefly before serving.
A few minutes off the heat helps the cheese settle, the chile soak deeper into the tortillas, and the layers hold together — creating a cleaner, more satisfying cut with every bite.
Serve on a warm plate to keep the layers supple.
A heated plate preserves the softness of the tortillas and the melt of the cheese, keeping the enchiladas warm and velvety from first bite to last.
Top with fresh onions for brightness.
Their raw crispness cuts through the red chile’s depth and the richness of the beef, adding a vivid contrast that wakes up every layer of the dish.
Add a fried egg if you want the full New Mexican experience.
A runny yolk turns into a golden, silky sauce that blends into the warm chile and cheese, adding extra richness and a luxurious texture to every forkful.
Pair the dish with something cooling.
A dollop of sour cream, a squeeze of lime, or a simple side of lettuce or cabbage lightens the intensity of the chile and refreshes the palate between bites.
Enjoy slowly, one layer at a time.
Taste how the chile-soaked tortillas, melted cheddar, seasoned beef, and sweet onions build on one another — a stack of warmth, depth, and tradition that reveals itself gradually.
Savor the edges.
The tortillas crisp slightly where they touch the hot plate or oven, creating a contrast between tender center layers and lightly caramelized edges — a small detail that adds character to the dish.
Leftovers reheat beautifully.
Reheat gently in a low oven or skillet, adding a spoonful of sauce if needed. The flavors deepen overnight, making the next-day version even more comforting.
Nutrition Information:
For Red Chile Ground Beef & Cheese Stacked Enchiladas
Assumption: 6 servings per recipe (typical for 12 tortillas stacked 3 per plate).
Calories: 512 kcal | Total Fat: 28.4 g | Saturated Fat: 13.1 g | Monounsaturated Fat: 9.7 g | Polyunsaturated Fat: 2.1 g | Cholesterol: 118 mg | Sodium: 820–1040 mg (depending on sauce & added salt) | Total Carbohydrates: 34.6 g | Dietary Fiber: 4.8 g | Sugars: 4.2 g | Protein: 32.5 g
Frequently Asked Questions:
Can I use flour tortillas instead of corn tortillas?
While this recipe calls for corn tortillas, you can use flour tortillas if you prefer.
Keep in mind that the taste and texture may be different, but it’s a matter of personal preference.
What type of red enchilada sauce is best for this recipe?
You can use store-bought canned red enchilada sauce for convenience, or you can make your own homemade sauce.
The choice of sauce can impact the overall flavor, so you can use mild, medium, or hot sauce based on your heat preference.
Can I make this recipe vegetarian?
Yes, you can make a vegetarian version by substituting the ground beef with cooked black beans, refried beans, or a meat substitute like tofu or tempeh.
Ensure you season the beans or tofu well for flavor.
How do I prevent the tortillas from falling apart when dipping them in the sauce?
To prevent the tortillas from becoming too soft and falling apart when dipped in the sauce, you can quickly dip them in the hot sauce or warm them briefly in a dry skillet.
Be careful not to oversaturate them.
Are the fried eggs necessary, and when should I add them?
The fried eggs are optional and can be added as a topping if desired.
You can prepare them separately and serve them on top of the enchilada stack just before serving for a delicious variation.
Can I use a different type of cheese?
While the recipe calls for cheddar cheese, you can use other cheeses like Monterey Jack, Colby, or a blend of Mexican cheeses for a different flavor profile.
Use your favorite cheese or what you have on hand.
How do I prevent the tortillas from getting too soggy?
To prevent the tortillas from becoming too soggy, it’s important to quickly dip them in the heated red enchilada sauce just to soften them, not to saturate them completely.
This helps maintain their structure in the dish.
Can I prepare the enchiladas in advance and reheat them later?
Yes, you can prepare the enchiladas in advance, assemble them, and store them in the refrigerator.
When you’re ready to serve, you can reheat them in the oven until the cheese is melted and the dish is heated through.
Do I need to use an oven-safe dinner plate?
Using an oven-safe dinner plate is recommended because it allows you to melt the cheese in the oven.
If your dinner plates are not oven-safe, you can transfer the stacked enchiladas to a baking dish for the final melting step.