How To Make Red Chile Ground Beef & Cheese Stacked Enchiladas

Ingredients:

• 2 15 oz cans red enchilada sauce
• 12 corn tortillas
• 1 pound lean ground beef
• 8 oz cheddar cheese grated
• 1 medium onion chopped
• salt
• black pepper
• 8 fried eggs optional

Instructions:

Step 1: 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.

Step 2: Heat both cans of red enchilada sauce in a cast iron skillet until hot and bubbly.

Step 3: Dip a corn tortilla in the heated red enchilada sauce to heat the tortilla. Then remove it carefully and lay it on an oven-safe dinner plate. You want to heat up the tortilla until it’s just soft but not so soft that it falls apart.

Step 4: Sprinkle the sauce-covered tortillas with a large spoonful of ground beef, grated cheese, and chopped onions.

Step 5: Repeat twice more ending up with a stack of three enchiladas or more than that for a stack of four.

Step 6: Place in a 350-degree F oven just long enough to melt the cheese and serve.

Step 7: Serve with a couple of fried eggs on top. (Optional) Enjoy!!

Nutrition Information:

Calories: 540 kcal | Total Fat: 26g | Saturated Fat: 11g | Trans Fat: 0g | Cholesterol: 95mg | Sodium: 1230mg | Total Carbohydrates: 48g | Dietary Fiber: 6g | Sugars: 6g | Protein: 29g

Frequently Asked Questions:

1. Can I use flour tortillas instead of corn tortillas?

While this recipe calls for corn tortillas, you can use flour tortillas if you prefer. Keep in mind that the taste and texture may be different, but it’s a matter of personal preference.

2. What type of red enchilada sauce is best for this recipe?

You can use store-bought canned red enchilada sauce for convenience, or you can make your own homemade sauce. The choice of sauce can impact the overall flavor, so you can use mild, medium, or hot sauce based on your heat preference.

3. Can I make this recipe vegetarian?

Yes, you can make a vegetarian version by substituting the ground beef with cooked black beans, refried beans, or a meat substitute like tofu or tempeh. Ensure you season the beans or tofu well for flavor.

4. How do I prevent the tortillas from falling apart when dipping them in the sauce?

To prevent the tortillas from becoming too soft and falling apart when dipped in the sauce, you can quickly dip them in the hot sauce or warm them briefly in a dry skillet. Be careful not to oversaturate them.

5. Are the fried eggs necessary, and when should I add them?

The fried eggs are optional and can be added as a topping if desired. You can prepare them separately and serve them on top of the enchilada stack just before serving for a delicious variation.

6. Can I use a different type of cheese?

While the recipe calls for cheddar cheese, you can use other cheeses like Monterey Jack, Colby, or a blend of Mexican cheeses for a different flavor profile. Use your favorite cheese or what you have on hand.

7. How do I prevent the tortillas from getting too soggy?

To prevent the tortillas from becoming too soggy, it’s important to quickly dip them in the heated red enchilada sauce just to soften them, not to saturate them completely. This helps maintain the structure of the dish.

8. Can I prepare the enchiladas in advance and reheat them later?

Yes, you can prepare the enchiladas in advance, assemble them, and store them in the refrigerator. When you’re ready to serve, you can reheat them in the oven until the cheese is melted and the dish is heated through.

9. Do I need to use an oven-safe dinner plate?

Using an oven-safe dinner plate is recommended because it allows you to melt the cheese in the oven. If your dinner plates are not oven-safe, you can transfer the stacked enchiladas to a baking dish for the final melting step.