Popular Topics

New Mexico Stacked Enchiladas

New Mexico Stacked Enchiladas

4.25 4

If you're in the mood for a little Tex-Mex, but you're tired of the same old thing, try these simple enchilada stacks.  They're fun and flavorful, and best of all, they're ready in under an hour.

serves 4 (1 stack each)

Ingredients

cost per recipe: $15.11

The price is determined by the national average.

  • 1 1/2

    pounds ground beef

  • 1

    small onion, chopped (about 1/4 cup)

  • 1/4

    teaspoon ground black pepper

  • 1/2

    teaspoon New Mexico red chile powder or ancho chili powder

  • 2

    tablespoons all-purpose flour

  • 3

    cups water

  • 12

    Mission® corn tortillaor extra-thin corn tortillas (6-inch)

  • 4

    cups shredded Cheddar cheese(about 16 ounces)

  • 2

    cups shredded romaine lettuce

  • 2

    medium tomato, diced (about 2 cups)

  • 1/2

    cup Pace® Chunky Salsa - Mild

view nutrition info

How to Make It

Step 1

Cook the beef, onion and black pepper in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Remove the beef from the skillet.

Step 2

Add the chile powder and flour to the pan drippings in the skillet. Reduce the heat to low. Cook and stir for 1 minute. Stir in the water. Cook and stir until the mixture boils and thickens. Remove the skillet from the heat.

Step 3

Place 1 tortilla into the skillet and turn to coat. Repeat with the remaining tortillas. Place 1 dipped tortilla onto each of 4 plates. Top each with about 1/4 cup beef mixture and 1/4 cup cheese. Repeat the layers twice, making 4 (3-layer) stacks. Sprinkle the stacks with the lettuce, tomato and remaining cheese. Serve with Pace® Chunky Salsa.

Recipe Tips

  • Recipe Note: You can make the stacks higher if you like. This recipe can also make 3 (4-layer) stacks. Just repeat the layers three times instead of twice, for 3 servings.

Assign to a collection

New Collection

remove from favorites

Are you sure you want to remove this recipe from your favorites?

remove

New Collection

back
Made With
Pace® Chunky Salsa - Mild

Pace® Chunky Salsa - Mild

BUY NOW

Ratings & Reviews

(4)
  • bjgolden

    June 6, 2012

    New Mexico Stacked Enchiladas

    This was so nasty! I will never make it again. The sauce was gross and the tortillas were sloppy.

    Was this helpful?

    (0) (0)
  • Karen W.

    February 26, 2008

    New Mexico Stacked Enchiladas

    The sauce was gross - threw it down the sink and opened a can of enchillada sauce; also fried the corn tortillas in canola oil

    Was this helpful?

    (0) (0)
  • susie.com

    June 20, 2005

    New Mexico Stacked Enchiladas

    I grew up in Raton, NM. We had these regularly, however my mother's recipe also has mashed potatoes. We fried the tortillas in a little bit of oil, let drain, then dip in the sauce.

    Was this helpful?

    (0) (0)
  • kredmond

    June 20, 2005

    New Mexico Stacked Enchiladas

    Great recipe. Will pass it along to my family and friends.

    Was this helpful?

    (0) (0)

Your Rating:

Guidelines

Guidelines

  • keep your review focused on the recipe
  • avoid writing about customer service; contact us instead if you have issues requiring immediate attention
  • refrain from mentioning competitors or the specific price you paid for the product
  • do not include any personally identifiable information, such as full names


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews

Recently Viewed