Stacked Beef Enchiladas

Three shallow bowls of stacked enchiladas garnished with lettuce, tomatoes, olives, and sour cream.

5 from 2 votes

These Stacked Beef Enchiladas are easy to assemble and skip the rolling while delivering bold, spicy flavor thanks to our homemade red sauce. Bake until the cheese is melted and the sauce is bubbling. A classic New Mexico family recipe, this hearty, cheesy dish is perfect for cozy dinner or any night you want something truly delicious.

Prep Time30

Cook Time20

Total Time50

Course: Main Dish

Cuisine: Mexican

Servings: servings

Calories: 1587kcal

Author: Mike Cleavenger

Equipment

oven-safe plates

Ingredients

Enchilada Sauce

8 tablespoons New Mexico red chili powder Chimayo
8 tablespoons flour
8 tablespoons avocado oil any neutral oil will do
8 cups water
2 teaspoons kosher salt or to taste
1 tablespoon garlic powder or to taste

Stacked Beef Enchiladas

1½ pound ground beef
2 white onion diced 1 onion to be cooked and 1 onion left raw
12 6-inch flour tortillas or corn
2 cups red enchilada sauce homemade or store-bought
2 cups shredded cheese Mexican blend
1 head sliced romaine lettuce
1 can sliced black olives
2 diced roma tomatoes
1 cup sour cream

Instructions

Enchilada Sauce

In a saucepan over medium heat, whisk together avocado oil, flour, and New Mexico chili powder until smooth. Cook for 2-3 minutes to toast the chili powder.
Slowly whisk in water, stirring to prevent lumps. Simmer on medium-low for 20 minutes, stirring occasionally, until thickened and flour taste is cooked out. Season with salt and garlic powder.

Stacked Beef Enchilada

In a skillet, cook ground beef and onions over medium heat until browned; drain excess grease.
Toast tortilla in a lightly oiled skillet until golden and crisp. Dip each tortilla in enchilada sauce (for a couple seconds) and set aside.
On an oven-safe plate, layer 1 tortilla, beef mixture, olives, onions, cheese, and a small ladle of sauce. Repeat for 3 total layers.
Bake at 375°F for 10 minutes, until cheese melts and sauce is bubbly. Garnish with romaine, tomatoes, olives, sour cream (or guacamole), and cilantro.

Notes

Enchilada sauce makes 4 cups of sauce so you'll have leftovers.
Use New Mexico chili powder (Chimayo) for best flavor; supermarket blends can be bland.
Toast tortillas in a bit of oil to make them crispy before stacking to prevent sogginess and avoid falling apart.
Substitute ground beef for other proteins like shredded chicken, turkey, or grilled vegetables for a vegetarian option.

Nutrition