Pin
Stacked beef enchiladas Chihuahua style are a wildly comforting meal that brings together savory ground beef, layers of soft corn tortillas, and a river of red enchilada sauce. Each stack is built to order, just the way you like it, and when you top it with a couple of fried eggs, it turns into the ultimate treat any night of the week.
I made these enchiladas on my first visit to Chihuahua and was hooked after one bite. My family now begs for them every birthday and special weekend.
Ingredients
- Red enchilada sauce: canned for convenience and bold flavor try to find one with minimal added sugars or preservatives
- Corn tortillas: traditional and provide structure and flavor look for flexible ones that do not crack when folded
- Lean ground beef: adds hearty protein and depth of flavor fresh and bright red is the best
- Cheddar cheese: grated for best melting and a rich sharp bite fresh blocks melt creamier than pre-shredded
- White or yellow onion: chopped for crunch and sweetness choose a firm heavy onion
- Salt: brings out the savory flavors use kosher or flaky salt for balance
- Black pepper: for mild heat always grind fresh for full aroma
- Fried eggs: optional for the velvety finish choose eggs with vibrant orange yolks if you can
Step-by-Step Instructions
- Prepare the Beef:
- Brown the ground beef in a skillet over medium-high heat break it up with your spatula as it cooks season generously with salt and pepper and cook until there is no pink left in the meat take the pan off the stove
- Prep the Flavors:
- Chop your onion into small pieces and grate your cheddar cheese set both aside in separate bowls because you will use them in each layer
- Heat the Sauce:
- Pour both cans of enchilada sauce into a cast iron skillet and simmer over medium heat until the sauce is hot and bubbling
- Soften the Tortillas:
- Using tongs dip each corn tortilla in the hot enchilada sauce hold it there just long enough to soften but not so long it falls apart remove carefully and place flat on an oven-safe dinner plate
- Build the Stack:
- On your first tortilla spoon a generous layer of cooked beef a sprinkle of cheese and a shower of chopped onion repeat the layering with another sauce-soaked tortilla more beef cheese and onions stack again one more time for a total of three tortillas or go for four if you like a high stack
- Melt and Set:
- Place the stacked plate into a 350 degree F oven just long enough to let the cheese melt and everything marry together usually 2 to 4 minutes
- Egg Finish (Optional):
- Fry one or two eggs to your liking and slide them on top of the hot cheesy stack just before serving
Pin
Whenever I bring out the can of enchilada sauce my little one always insists on helping dip the tortillas and layer the cheese. I find the fried eggs on top really make this dish extra special and a little luxurious.
Storage Tips
Layered enchiladas keep well in the refrigerator for up to three days. Place leftovers in an airtight container to avoid drying out. To reheat use the oven at a low temperature and cover with foil so the cheese stays melty and the tortillas do not become tough. If freezing stack as instructed but do not add the eggs until after reheating.
Ingredient Substitutions
If you do not have cheddar cheese Monterey Jack or any good melting cheese works well here. For a lighter version use ground turkey or chicken instead of beef. I sometimes swap out the red sauce for a homemade version when tomatoes are in season. Gluten free corn tortillas also work great.
Serving Suggestions
This dish eats like a meal on its own but you can serve it with a bright salad or a scoop of creamy guacamole on the side. A drizzle of Mexican crema or a dusting of fresh cilantro adds a nice finish. When serving guests I put an array of toppings on the table so everyone can customize their own plate.
A Taste of Chihuahua
This style of stacked enchiladas is a signature of northern Mexican home cooking. Unlike rolled enchiladas the stacked presentation was designed to be built fast for families and ranch hands. The dish feels festive without being fussy and pays tribute to the flavors of the borderland.
Recipe Questions & Answers
- → How do you keep tortillas from falling apart when stacking?
Quickly dipping tortillas in hot red sauce softens them just enough and prevents cracking, so they layer without crumbling.
- → Can I use flour tortillas instead of corn?
Corn tortillas give a traditional texture and flavor, but flour tortillas can be used for a softer, milder variation.
- → How spicy is the enchilada sauce?
The sauce has mild to moderate heat—choose your favorite jarred or home style sauce for your own preference.
- → Is it necessary to add fried eggs on top?
Fried eggs are optional, but they add richness and make the dish especially satisfying for brunch or dinner.
- → Can this dish be prepared in advance?
Prepare components ahead, assemble, and bake just before serving so the layers stay distinct and cheese is perfectly melted.