5 - 10 Minutes
25 - 30 Minutes
30 - 45 Minutes
560 Calories Per Serving
- 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
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).
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.
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!
Fry an egg and place it on top of the enchiladas.
Recipe by Chris Lang