Last Updated on August 12, 2025 by Casia Valdés
There’s something deeply satisfying about a hot plate of enchiladas fresh from the oven, smothered in rich red chile sauce and blanketed with gooey cheese. If you’re looking for a no-roll version that’s just as hearty and even easier to make, you’re going to fall in love with these Red Chile Ground Beef & Cheese Stacked Enchiladas.
Layered rather than rolled, this stacked version is a comforting dish rooted in New Mexican and northern Mexican traditions, where red chile reigns supreme. With the option to top it with fried eggs, this recipe goes from dinner to brunch seamlessly, offering warmth and bold flavor year-round.
Table of Contents
Why You’ll Love These Stacked Enchiladas
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No rolling—just stack, bake, and serve
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Loaded with lean ground beef, cheddar, and red chile
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Ready in under an hour
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Optional fried egg topping for extra richness
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Perfect for both summer dinners and winter comfort meals
Ingredients
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2 (15 oz) cans red enchilada sauce
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12 corn tortillas
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1 lb lean ground beef
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8 oz cheddar cheese, grated
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1 medium onion, chopped
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Salt, to taste
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Black pepper, to taste
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Optional: 4–8 fried eggs
Instructions
Step 1: Cook the Ground Beef
In a skillet over medium-high heat, cook the ground beef, using a spatula to break it into small crumbles. Season with salt and pepper.
Once fully browned, remove from the stove and set aside.
Step 2: Prep Your Layers
While the beef is cooking, grate your cheddar cheese and chop your onion.
In a cast iron skillet or saucepan, heat the red enchilada sauce until it’s hot and bubbly.
Step 3: Warm the Tortillas
Dip each corn tortilla briefly in the hot enchilada sauce to soften it. Let it soak for a few seconds, just until pliable, but not falling apart.
Place the softened tortilla directly on an oven-safe plate.
Step 4: Stack It Up
On top of the first tortilla, spoon a portion of the ground beef, sprinkle some cheese, and scatter chopped onions.
Repeat with another sauce-dipped tortilla, more beef, cheese, and onions—creating a stack of 3 or 4 layers depending on your appetite.
Repeat this process to create 4 total servings on individual oven-safe plates or on a large baking sheet.
Step 5: Bake and Serve
Place the plates or tray in a 350°F (175°C) oven for 10–15 minutes, just until the cheese is melted and bubbling.
Optional: Top each enchilada stack with 1–2 freshly fried eggs.
Let the enchiladas sit for 2–3 minutes before serving.
Serving Suggestions
Serve with:
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Mexican rice or refried beans
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A crisp romaine or avocado salad
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Sliced radishes or pickled red onions
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A drizzle of crema or dollop of sour cream
Tips & Variations
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Use high-quality red chile sauce—homemade or Hatch canned versions for best flavor.
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Add chopped green chiles or jalapeños to the beef for heat.
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Try a cheese blend of cheddar and Monterey Jack for extra melt.
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Make vegetarian by replacing beef with sautéed mushrooms or beans.
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Use flour tortillas if preferred, but corn provides the best texture and flavor.
Storage & Reheating
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Store leftover enchiladas in the refrigerator for up to 3 days.
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Reheat in a low oven (300°F) or microwave until heated through.
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These don’t freeze as well due to the sauce and tortilla texture—best enjoyed fresh!
FAQs
Can I make these enchiladas ahead of time?
Yes! You can prep and layer them in advance, then refrigerate and bake just before serving.
Is red chile sauce the same as enchilada sauce?
Not always. Red chile sauce is typically made from dried chiles and has a deeper, smokier flavor. Enchilada sauce can be milder and more tomato-based. Either works, but for authenticity, go with red chile.
Do I need to fry the tortillas before using?
No, dipping them in hot sauce softens them enough for layering, making this recipe lighter and easier.
How spicy is this dish?
That depends on your sauce and any added peppers. Use mild sauce for less heat, or go bold with a hot red chile blend.
Final Thoughts
Red Chile Ground Beef & Cheese Stacked Enchiladas are the definition of easy comfort food, layered with deep chile flavor, savory beef, and melty cheddar cheese. Whether you’re feeding a family, craving something warm and filling, or just love a traditional Mexican dish made simple—this recipe delivers in every bite.
And if you top it with a fried egg? It’s heaven on a plate.
Red Chile Ground Beef & Cheese Stacked Enchiladas
Ingredients
Method
- In a skillet over medium-high heat, cook the ground beef, using a spatula to break it into small crumbles. Season with salt and pepper.
- Once fully browned, remove from the stove and set aside.
- While the beef is cooking, grate your cheddar cheese and chop your onion.
- In a cast iron skillet or saucepan, heat the red enchilada sauce until it’s hot and bubbly.
- Dip each corn tortilla briefly in the hot enchilada sauce to soften it. Let it soak for a few seconds, just until pliable, but not falling apart.
- Place the softened tortilla directly on an oven-safe plate.
- On top of the first tortilla, spoon a portion of the ground beef, sprinkle some cheese, and scatter chopped onions.
- Repeat with another sauce-dipped tortilla, more beef, cheese, and onions—creating a stack of 3 or 4 layers depending on your appetite.
- Repeat this process to create 4 total servings on individual oven-safe plates or on a large baking sheet.
- Place the plates or tray in a 350°F (175°C) oven for 10–15 minutes, just until the cheese is melted and bubbling.
- Optional: Top each enchilada stack with 1–2 freshly fried eggs.
- Let the enchiladas sit for 2–3 minutes before serving.
