Name: Red Chili Enchiladas
Prep time: 15 min
Cook time: 30 min
Ingredients: 2 lbs ground beef; 4 tbsp Red Chili; 4 tbsp flour; 2 tbsp oil (vegetable oil, crisco, tallow, lard); 3 cups water; 1/2 tsp garlic powder; 1/2 tsp salt; 1/2 tsp oregeno; Corn tortillas; 1 lb Cheese (grated); lettuce (diced); tomatoes (diced); Onion

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These Red Chili Enchiladas offer a rich flavor profile with a hint of heat and the richness of good red chili. The lightly fried corn tortilla serves as the base of these stacked red chili enchiladas, making for a twist on traditional enchiladas in casserole form. The fried tortilla is layered with homemade beef enchilada sauce, melted cheese, and onions. Once the stack has been built, it is topped with fresh tomatoes and lettuce.

The stacked red chili enchiladas are a favorite in our house and a nod to Arturo’s New Mexico roots. This is a meal that Arturo’s mom is famous for, and she makes it for us anytime we visit or she visits us. It is such a simple meal, but full of flavor, which makes it feel special to all of us.

Why Stacked Red Chili Enchiladas

Stacked Enchiladas are a little more labor-intensive as you have to build each individual their personalized stack. However, the lightly fried corn tortilla adds a layer of flavor and depth to the dish. The same beef red chili sauce can also be used for enchilada casserole, and this option is great for freezing or making ahead to feed a large crowd.

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Red Chili The Key Ingredient

Red Chili powder is the star of this dish. We prefer to use Bueno Chili Powder from New Mexico and like to mix the mild and hot versions to achieve the perfect flavor profile. You can adjust the level of heat in these Red Chili Enchiladas by adding less or more chili powder or using a milder version.

Arturo and my favorite Dish

These Red Chili Enchiladas are hands down a favorite dish that Arturo’s mom makes. When we were first dating and I visited Arturo’s mom’s home for the first time, she made these for me, and I was in love. I was already in love with Arturo, but this dish sealed the deal. They truly are the best and have become true comfort food for all of us. The boys love them and are always excited when Juana makes them.

The Toppings for the Enchiladas

The toppings are simple. However, I believe they make the dish. You’ll need fresh-cut tomatoes, lettuce, and onions. The crunch of the lettuce and onion adds to the flavor and texture of the dish.

What to serve with the Red Chili Enchiladas

Traditionally, pinto beans are often served along with sopapilla. If you feel you need a vegetable, you can always serve New Mexican Calabacitas.

Let’s Make the Stacked Red Chili Enchiladas

What you need:

Beef Red Chili Sauce

Ground Beef
Red Chili Powder – we prefer Bueno Chili Powder, it is a product from New Mexico.
Flour
Vegetable Oil, lard, tallow, or Crisco
Water
Garlic powder
Salt
Oregeno

Stacked Red Chili Enchiladas

Corn tortillas
Cheese
Lettuce
Tomoates
Onion
Oil for frying the corn tortilla

How to make the Stacked Red Chili Enchiladas
Beef Red Chili Sauce

Begin by browning the ground beef in the fat of your choice.

Once the beef is browned, add the flour and brown it for 1-2 minutes. Then add the chili and brown for 1-2 minutes; this will enhance the flavor of the chili.

Add the water, garlic powder, salt, and oregano. When adding the oregano, crush it with your hands before adding it to help release its flavor.

Turn on low and let simmer for about 15 minutes or until thick.

Building the Stacked Red Chili Enchiladas

To build the stacked enchiladas, start by lightly frying the corn tortilla.

Then, dip it in the chili sauce, place it on a plate, and top it with more chili sauce, cheese, and onion.

Repeat this process until the stack is complete—place in a preheated oven to melt the cheese, and then top with lettuce, tomato, and onion.

Enjoy!