A hearty plate of stacked corn tortillas layered with seasoned beef, green chile sauce, and melted cheese—old-school diner-style comfort food 😍
Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes
Yield: 4 servings
Ingredients:
* 12 small corn tortillas
* 1 lb ground beef
* 1 tablespoon oil
* 1 teaspoon salt
* ½ teaspoon black pepper
* 1 teaspoon cumin
* 1 teaspoon chili powder
* 1½ cups green chile enchilada sauce
* 1 cup red enchilada sauce (optional for layering)
* 2 cups shredded cheddar or Colby Jack cheese
For serving (optional but classic):
* Refried or whole pinto beans
* Shredded lettuce
* Diced tomatoes
* Sour cream
Instructions:
1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2. Heat oil in a skillet. Brown ground beef with salt, pepper, cumin, and chili powder. Drain excess fat.
3. Warm enchilada sauces in a small saucepan.
4. Lightly fry or warm tortillas until soft and pliable.
5. To assemble stacks: place one tortilla in the baking dish, spoon beef over it, drizzle with sauce, and sprinkle cheese.
6. Repeat layering 3 tortillas per stack, finishing with sauce and cheese on top.
7. Bake uncovered for 20–25 minutes until cheese is fully melted and bubbly.
8. Let rest 5 minutes before serving.
Pro Tip:
Stacked enchiladas are traditional in New Mexico—serve them flat (not rolled!) with beans on the side and plenty of extra sauce spooned over the top.
