Smothered stacked beef enchiladas rancheras are a classic example of old-school Southwestern comfort food. Unlike rolled enchiladas, these are built flat and layered, allowing the tortillas to soak up sauce while still holding their structure. The result is hearty, saucy, and deeply satisfying.
This dish is especially associated with New Mexico–style cooking, where enchiladas are traditionally stacked and served with a knife and fork. Corn tortillas are layered with seasoned beef, chile sauce, and cheese, then baked until everything melds together into a rich, comforting plate of food.
The combination of green chile enchilada sauce and optional red sauce gives the dish depth and balance. The green chile brings warmth and brightness, while the red sauce adds richness and color. Together, they create that unmistakable diner-style enchilada flavor.
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Served with beans, lettuce, tomatoes, and sour cream, these stacked enchiladas make a complete, nostalgic meal. It’s simple food, generously portioned, meant to be enjoyed slowly and savored bite by bite.
Servings and Timing
- Yield: 4 servings
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
Ingredients
- 12 small corn tortillas
- 1 lb ground beef
- 1 tablespoon oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1½ cups green chile enchilada sauce
- 1 cup red enchilada sauce (optional, for layering)
- 2 cups shredded cheddar or Colby Jack cheese
For Serving (Optional but Classic)
- Refried or whole pinto beans
- Shredded lettuce
- Diced tomatoes
- Sour cream
Instructions:
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