stacked enchiladas

Stacked beef enchiladas Chihuahua style are easy and made to order. Layered or stacked enchiladas are made with our original enchiladas rojas recipe.

Stacked beef enchiladas Chihuahua style

15 oz cans red enchilada sauce

corn tortillas

beef

oz cheddar cheese (grated)

onion

salt

black pepper

eggs

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

Stacked Veggie Enchiladas require no rolling and no meat!

Stacked Veggie Enchiladas

olive oil

red bell pepper (chopped)

green bell pepper (chopped)

green chiles

black beans

can pinto beans (rinsed and drained)

cilantro (finely chopped)

Coarse kosher salt

Monterey Jack cheese

Sour cream ((optional))

Lime juice ((optional))

Tortilla Chips ((optional))

Preheat the oven to 375ºF. Coat a 9x13 baking dish with cooking spray. Set aside.

In a medium skillet, heat olive oil over medium heat. Add onions, red pepper, and green pepper. Cook, stirring occasionally, until softened, 7-10 minutes.

Stir in green chiles, black beans, and pinto beans and cook until heated through.

Remove from heat and add the cilantro and salt to taste.

Pour a small amount of enchilada sauce in the bottom of the prepared baking dish and spread evenly. Top with 6 of the corn tortillas and half the bean mixture.

Add half the cheese and pour half the remaining enchilada sauce over the top.

Top with the remaining tortillas and bean mixture.

Pour the remaining enchilada sauce evenly over the top and finish with the remaining cheese.

Bake, uncovered, until bubbly and just beginning to brown, 20-25 minutes. Serve with sour cream, lime juice, and tortilla chips if desired.

Added cumin, chili powder, garlic and kale to the skillet with the bean mixture. I also had a little 1/2 &amp; 1/2 in the refrigerator, so I mixed it in with the enchilada sauce for a creamy texture. Delicious!

Hi! This looks so tasty! I am very new to vegetarian cooking, so I am wondering: what would happen if one were to just put the veggies in, WITHOUT pre-cooking them in the skillet? Thanks in advance for any advice on this!

This is fantastic!  I am newly vegetarian, and long-time gluten free, so I used GF flour for your Chipotle Enchilada Sauce, and corn tortillas for this recipe.  I made this recipe  as specified but also added a few chopped pickled jalapenos to the bean/green pepper/cilantro mix.  Also topped with more pickled jalapenos, sour cream, more fresh cilantro, avocado and salsa when serving.  Super satisfying and even my husband who still eats meat was really happy.  A true keeper.  Thank you!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1524689455/a4agyhgqbddw6b8i1gty.mp4

Stacked Veggie Enchiladas require no rolling and are full of protein without adding meat.

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Stacked Veggie Enchiladas

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