Smothered Stacked Beef Enchiladas Rancheras

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. Heat the oil in a skillet over medium heat. Add the ground beef, salt, black pepper, cumin, and chili powder. Cook until browned, breaking up the meat as it cooks. Drain excess fat.
3. Warm the green and red enchilada sauces in a small saucepan over low heat.
4. Lightly fry or warm the corn tortillas until soft and pliable.
5. To assemble the stacks, place one tortilla in the baking dish. Spoon some seasoned beef over the tortilla, drizzle with enchilada sauce, and sprinkle with cheese.
6. Repeat the layers, using three tortillas per stack, finishing with sauce and cheese on top.
7. Bake uncovered for 20–25 minutes, until the cheese is fully melted and bubbly.
8. Let the enchiladas rest for 5 minutes before serving.

Variations

• Use shredded beef or pork instead of ground beef.
• Make half-and-half stacks by alternating green and red sauce in each layer.
• Add a fried egg on top for a traditional New Mexico breakfast-style enchilada.
• Substitute queso blanco or Monterey Jack for a milder cheese flavor.

Tips

• Warming the tortillas prevents cracking and helps them absorb sauce evenly.
• Do not oversauce before baking; extra sauce can always be spooned on at the table.
• Letting the enchiladas rest helps the stacks hold together when serving.
• Serve flat, not rolled, for the most authentic rancheras-style presentation.