Hatch Red Chile Stacked Enchiladas Recipe

Prep Time:

5 - 10 Minutes

Cook Time:

25 - 30 Minutes

Total Time:

30 - 45 Minutes


6 Servings


560 Calories Per Serving


Hatch Red Chile Stacked Enchiladas


1. Brown Meat

Brown the ground beef in a large pan or skillet and set aside.

2. Fry Tortillas

In the same pan, add oil, lightly fry the tortillas, and set aside.

3. Heat Sauce

Heat one jar of Fresh Red Chile sauce (or Sun-Dried Chile Sauce) in a pan. If a thinner sauce is desired, add ½ cup water (or broth).

4. Assemble

Apply a small amount of sauce on a bare plate.

5. Add Tortilla

Add one corn tortilla and cover with sauce and ground beef, then add a sprinkle of grated cheddar cheese.

6. Repeat

Repeat steps 4 - 5 until your stacked enchilada is to your liking.

7. Top with Cheese

Sprinkle top with Asadero cheese and onion.

8. Melt Chese

Broil in oven until cheese is caramelized and slightly browned, and serve!

9. Optional

Fry an egg and place it on top of the enchiladas.

Hatch Red Chile Stacked Enchiladas

Recipe by Chris Lang






Red Enchiladas


Stacked Enchiladas

*Print Recipe*
Back to blog


This looks really great and must try it soon.

Michael Souther

I have not had enchiladas like this for many years. A restaurant in Pueblo Colo. Served them like this. Will be cooking them this week.

Roberta Marsh

Will have to try this recipe..thank you for sharing

Charmell Bennett

A favorite! I like onion all thru, putting it with the meat as the stack builds, but that’s just me.
Buen provecho!

Steve Ewing

This is how my grandmother mama fili made them and the way 65+ years make and eat them and I make my own enchillada sauce with hatch red chili ,wonderful chili’s .

Roger Brown

Leave a comment

Please note, comments need to be approved before they are published.