Stacked Beef Enchiladas Recipe

Let’s Get Cooking!

Step 1: Savory Beef Filling

1. Preheat oven to 350°F (175°C).
2. In a large skillet, brown the ground beef over medium heat (about 5-6 minutes), breaking it up with a spatula.
3. Add onion and garlic; sauté until softened (3-4 minutes).
4. Stir in cumin, chili powder, paprika, salt, and pepper. Cook 1-2 minutes until fragrant.
5. Remove from heat and set aside.

Step 2: Building the Enchilada Stack

1. Spread a thin layer of enchilada sauce in a 9×13 inch baking dish.
2. Layer two tortillas on top, overlapping as needed.
3. Spread 1/3 of the beef mixture, 1/4 of the sauce, and 1/2 cup cheese over the tortillas.
4. Repeat layers twice more, ending with tortillas, remaining sauce, and cheese.
5. Add optional green chilies and olives.

Step 3: Bake to Perfection

1. Cover with foil and bake for 20 minutes.
2. Remove foil and bake another 10-15 minutes, until cheese is bubbly and melted.

Step 4: Serve & Enjoy!

1. Cool 5 minutes before slicing.
2. Garnish with cilantro (optional) and serve warm.

Tips & Tricks

• Tortillas: Corn tortillas are best, but flour tortillas work too.
• Spice Level: Use hot enchilada sauce or add more chili powder for extra heat.
• Cheese Please: Mix cheddar, Monterey Jack, or Mexican blend for a flavorful melt.

Mix It Up!

• Chicken Enchiladas: Substitute shredded cooked chicken for the beef.
• Vegetarian: Use black beans and corn instead of beef.
• Green Goodness: Swap red sauce for green for a different flavor.
• Loaded Enchiladas: Add bell peppers, corn, or diced tomatoes to the beef.

Frequently Asked Questions (FAQs)

Can I make these ahead?

Yes! Assemble and refrigerate up to 24 hours before baking. Add 5-10 minutes to baking time.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Can I freeze them?

Yes! Freeze unbaked enchiladas (wrapped tightly) for up to 3 months. Thaw before baking.

Can I use store-bought sauce?

Absolutely!

Serving Suggestions

• Toppings: Sour cream, guacamole, diced tomatoes, pickled jalapeños.
• Sides: Mexican rice, refried beans.
• Salad: A simple green salad or coleslaw.

These stacked enchiladas are a delicious and easy way to enjoy this classic dish. The layered flavors and minimal prep make them perfect for a busy weeknight. Enjoy!