Stacked Beef Enchiladas Chihuahua (Printable Version)
Spiced beef, crisp tortillas, enchilada sauce, and cheese layered Chihuahua style for a hearty dish.
# What You'll Need:
→ Main Components
01 -
825 ml (2 x 411.07 g) red enchilada sauce
02 -
12 corn tortillas
03 -
454 g lean ground beef
04 -
226 g cheddar cheese, grated
05 -
1 medium onion, chopped
→ Seasoning
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Optional Garnish
08 -
8 fried eggs
# Steps to Follow:
01 -
Brown lean ground beef over medium-high heat in a skillet, breaking it apart with a spatula as it cooks. Season with salt and black pepper, cooking until fully browned with no visible pink. Remove from heat.
02 -
Chop onion finely and grate cheddar cheese. Set aside for assembly.
03 -
Warm red enchilada sauce in a cast iron skillet over medium heat until hot and bubbling.
04 -
Dip each corn tortilla briefly into the heated enchilada sauce to soften, ensuring it retains structure and does not become overly soggy.
05 -
Place one sauce-soaked tortilla on an oven-safe dinner plate. Top with a generous spoonful of beef, grated cheddar, and chopped onions. Repeat layering tortillas, fillings, and sauce to form a stack of three or four layers.
06 -
Transfer assembled stacks to a preheated oven at 175°C. Bake briefly until cheese is fully melted.
07 -
Top each stack with one or two fried eggs if desired before serving.
# Additional Notes:
01 -
To prevent tortillas from becoming too soft, dip quickly and handle gently during assembly.