5 - 10 Minutes
Cook Time:
25 - 30 Minutes
Total Time:
30 - 45 Minutes
Serves:
6 Servings
Calories:
560 Calories Per Serving
Ingredients:
- 1 lb grated cheddar cheese
- ½ lb grated Asadero Cheese
- 1 yellow onion, diced
- Cooking Oil
- 1 tsp Salt
- 1 tsp Pepper
- 1 Lb ground meat
- 12 Hatch Red Chile Corn Tortillas
- 1 jar of Fresh Hatch Red Chile Sauce or 1 jar of Sun-Dried Red Chile Sauce
Instructions:
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.
Recipe by Chris Lang
Dinner
Cuisine:
Mexican
,Red Enchiladas
,Stacked Enchiladas
6 comments
This looks really great and must try it soon.
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.
Will have to try this recipe..thank you for sharing
A favorite! I like onion all thru, putting it with the meat as the stack builds, but that’s just me.
Buen provecho!
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 .