Layered New Mexico Beef Enchilada Casserole

Stacked enchiladas from New Mexico are a staple in the Mexican-American cuisine. A corn tortilla dipped in a mild spicy enchilada sauce and layered with lots of cheese. Those enchiladas are served often with a fried egg on top.

For sure stacked enchiladas makes a nice dinner for any weekday, and they are also more easy to make than traditional enchiladas. But first things, first…

What are stacked enchiladas?

Stacked enchiladas are a popular dish from the state of Chihuahua, in northern Mexico. A deconstructed enchilada made with corn tortillas dipped in salsa and layered with various fillings, from shredded chicken, to ground beef and to even vegetables.

In Mexico they're known as "enchiladas montadas" and are quite popular also in other northern states, like Sonora. They're usually topped with a fried egg, queso Chihuahua and onions, then served with a side of lettuce.

The New Mexico Version

In New Mexico, USA, a version of stacked enchiladas is made using other types of cheese, such as Cheddar, Velveta, Monterey Jack or Colby. Enchiladas are then baked and served with a fried egg on top and the typical side dishes used in the Tex-Mex cuisine: Refried beans and red rice (also know as Spanish rice).

Also, the sauce made for the Mexican traditional recipe is different, as is made with dried chilies and spices. While the New Mexico version is made with a roux-based enchilada sauce.

So, I am making the New Mexico version for stacked enchiladas and here are a few tips before starting with the recipe:

• Make sure you use a no-spicy chili powder blend to make the sauce. Otherwise, use smoked or sweet paprika for a mild spicy flavor.
• You can also use store-bought enchilada sauce for this recipe. Even though making your own only takes about 10 minutes!

Stacked Beef Enchiladas Recipe

1.- Make sauce

• In a sauce pan heat the oil over medium heat. Add the flour and whisk quickly to make a roux.
• Add the chili powder (or smoked paprika) and the spices and whisk for a few seconds to toast them briefly.
• Pour in the chicken stock, little by little and while whisking to prevent lumps.
• Bring to a simmer and cook for 10 minutes or until the sauce has thickened to your desired consistency.
• Adjust with salt and spices to your liking and set aside.

If you using store-bought enchilada sauce, skip this step and go to next.

2.- Cook the meat

Heat the oil in a non-stick pan or a skillet over medium-low heat. Add onions and sauté until translucent (about 4 minutes).

Add the meat, then all the spices (garlic powder, cumin powder, pepper, salt, and oregano). Mix well and cook, while stirring from time to time, from 12 to 15 minutes or until meat is browned. Adjust with seasonings and set aside.

TIP: If the meat mixture is too dry, add two or three tablespoons of water, mix and remove from heat.

Assemble enchiladas

Turn on your oven broiler. Fry the eggs sunny-side up and set aside, covered, in a warm spot (near to the stove). Fry the tortillas in oil on both sides until softened, then transfer them to a plate lined with kitchen paper towels.

Dip one tortilla in the enchilada sauce, then place it in an oven-proof plate. Add some spoonfuls of the beef mixture on top of the tortilla and then some cheese.

Dip another tortilla and make another layer with meat and cheese. Finally, add one last tortilla with sauce and finish with lots of cheese on top (don't add meat).

Repeat the steps with all tortillas, making 4 servings in total. Pop the plates into the oven and broil for 5 minutes or until the cheese on top has melted.

Serve

Place a fried egg on top of each serving. Drizzle with more sauce and add onions, queso fresco and finally, add Mexican crema. Serve your stacked enchiladas immediately.

More versions to try

• You can make this stacked enchiladas recipe with tomatillo green salsa or using the creamy green salsa from enchiladas Suizas. Both versions are to die for!
• A vegetarian version of this recipe is as simple as leaving out the beef meat and using only cheese and onions to layer between tortillas.
• Want to try the traditional recipe? Use Chihuahua cheese or Cotija cheese instead, and check out our recipe for authentic enchilada sauce here. Also, remember not to bake the enchiladas but serve them right after assembling.

• ▢ 12 corn tortillas
• ▢ 2 cups Mexican blend cheese (shredded)
• ▢ ½ cup Mexican crema (or sour cream)
• ▢ 4 medium eggs (fried, sunny-side up)
• ▢ 1 small onion (chopped)
• ▢ queso fresco or Cotija cheese (optional)
• ▢ oil for frying

For the enchilada sauce

• ▢ 3 ½ Tbsp chili powder (read notes)
• ▢ 2 Tbsp all purpose flour
• ▢ 2 ½ cups chicken stock
• ▢ 1 tsp onion powder
• ▢ ½ tsp garlic powder
• ▢ ½ tsp ground cumin
• ▢ 1 tsp oregano
• ▢ 2 Tbsp vegetable oil
• ▢ salt and pepper (to taste)

For the beef filling

• ▢ 1.1 lb ground beef
• ▢ 2 Tbsp vegetable oil
• ▢ 1 small onion
• ▢ 1 tsp onion powder
• ▢ ½ tsp ground cumin
• ▢ 1 tsp oregano
• ▢ salt and pepper (to taste)

Make the sauce

• Heat the oil over medium heat in a medium sauce pan.

• Add the flour and whisk to make a roux.

• Add the chili powder, cumin, onion powder, garlic powder, pepper and oregano. Whisk for a few seconds to toast them briefly.

• Pour in the chicken stock, little by little and while whisking to prevent lumps.

• Bring to a simmer and cook for 10 minutes or until the sauce has thickened to your desired consistency.

• Adjust with salt and spices to your liking and set aside.

Make the meat mixture

• Heat the oil in a skillet over medium-low heat. Add onions and sauté until translucent (about 4 minutes).

• Add beef, garlic powder, cumin, oregano, salt and pepper.

• Mix well and cook, while stirring from time to time, from 12 to 15 minutes or until meat is browned.

• Adjust with seasonings and set aside.

Make the enchiladas

• Turn on your oven broiler.

• Fry the eggs sunny-side up and set aside, covered.

• Fry the tortillas in oil on both sides until softened, then transfer to a plate lined with kitchen paper towels.

• Dip one tortilla in the enchilada sauce, then place it in a oven-proof plate.

• Add some spoonfuls of meat on top of the tortilla and then some cheese.

• Dip another tortilla and make another layer with meat and cheese.

• Finally, add one last tortilla with sauce and finish with lots of cheese on top (don't add meat).

• Repeat the steps with all tortillas, making 4 servings in total.

• Pop the plates into the oven and broil for 5 minutes or until the cheese is melty and bubbling.

Serve

• Place a fried egg on top of each serving.

• Drizzle with more sauce, add onions, queso fresco and then finish with Mexican crema.

• Make sure you use a no-spicy chili powder blend to make the sauce. Otherwise, use smoked or sweet paprika for a mild spicy flavor.
• You can also use store-bought enchilada sauce for this recipe. Even though making your own only takes about 10 minutes!

Calories: 1026 kcal | Carbohydrates: 49 g | Protein: 50 g | Fat: 72 g | Saturated Fat: 33 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 21 g | Trans Fat: 2 g | Cholesterol: 303 mg | Sodium: 1190 mg | Potassium: 921 mg | Fiber: 7 g | Sugar: 4 g | Vitamin A: 2798 IU | Vitamin C: 3 mg | Calcium: 836 mg | Iron: 7 mg

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Source: https://www.maricruzavalos.com/stacked-enchiladas/

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