New Mexico Stacked Enchiladas (Red Chile Beef)

In a skillet, cook the ground beef with garlic powder, onion powder, cumin, salt, and pepper until browned and fully cooked.
Warm the red chile sauce in a small pot over low heat.
Lightly fry the tortillas in a bit of oil until soft, or warm them on a dry skillet to make them pliable.
To assemble the stacks:
– Place one tortilla on a plate.
– Spoon on warm red chile sauce, add a layer of beef, then a sprinkle of cheese.
– Repeat for 2–3 layers, depending on how tall you want the enchiladas.
Finish with additional cheese on top and another spoonful of red chile sauce.
Serve with lettuce, tomato, and onion on the side if desired.

Substitute shredded chicken or slow-cooked pork for the ground beef.
Add sautéed onions and hatch green chiles between layers for extra heat and texture.
Use Monterey Jack or a Mexican cheese blend for a different melt and flavor.
Mix a bit of sour cream into the beef layer for a creamier profile.
Top with pickled jalapeños for added brightness.

Warm tortillas are essential; cold ones will crack during assembly.
Use authentic New Mexican red chile powder or sauce for the best depth and authenticity.
Keep the sauce warm so it coats the layers smoothly.
For a richer finish, top each stack with a sunny-side-up egg just before serving.
Allow the stacks to rest for a minute before serving so the layers settle and the cheese melts fully.