Here’s a New Mexico–style recipe for Red Chile Ground Beef & Cheese Stacked Enchiladas — the classic flat, layered version with rich red chile, melty cheese, and savory beef. Pure comfort food!

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🌶️ Red Chile Ground Beef & Cheese Stacked Enchiladas

Ingredients (Serves 4)

Red Chile Sauce

• 10–12 dried New Mexico red chile pods, stems/seeds removed
• 2 cups hot water (for soaking)
• 2 cups chicken or beef broth
• 2 cloves garlic
• ½ tsp cumin
• Salt to taste
• 1–2 tbsp flour + 1 tbsp oil (optional, for thickening)

Ground Beef Filling

• 1 lb ground beef
• ½ small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp oregano
• Salt & pepper
• Optional: a little of the red chile sauce

Other Ingredients

• 12 corn tortillas
• 2½ cups shredded cheese
  • cheddar, Colby Jack, Monterey Jack, or a mix
• Chopped onion (for topping)
• Shredded lettuce (optional)
• Sour cream (optional)
• Fried egg (optional — classic New Mexico addition)

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🔥 How to Make It

1. Make the Red Chile Sauce

1. Soak red chile pods in hot water for 20–25 minutes until soft.
2. Add softened chiles, soaking water, broth, garlic, cumin, and salt to a blender.
3. Blend until smooth.
4. Optional thickening:
   • Heat 1 tbsp oil in a pot, whisk in 1–2 tbsp flour, cook 1 minute.
   • Add the blended chile sauce and simmer 10 minutes.
5. Taste → add salt as needed.

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2. Cook the Ground Beef

1. Brown the ground beef in a skillet.
2. Add onions and garlic; cook until soft.
3. Season with cumin, oregano, salt, pepper.
4. Add 2–3 tablespoons of the red chile sauce for extra flavor.
5. Keep warm.

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3. Prep the Tortillas

• Lightly fry each corn tortilla in a bit of oil until softened — not crisp, just pliable.
  Or warm them on a skillet if you prefer less oil.

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4. Build the Stacks

For each serving:

1. Spoon some red chile sauce onto a plate.
2. Place a tortilla on the sauce.
3. Add:
   • spoonful of ground beef
   • handful of cheese
   • a bit of chopped onion
4. Add another tortilla → more sauce → more beef → more cheese.
5. Do 3–4 layers depending on how tall you want.
6. Finish with a generous pour of red chile sauce and a big sprinkle of cheese.
7. Optional: top with a fried egg (traditional in NM!)

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5. Serve

Garnish with:

• chopped onion
• lettuce
• sour cream (optional)
• more red chile sauce on the side

Serve with rice, beans, or simply by itself — it’s plenty hearty.

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⭐ Tips for Perfect Stacked Enchiladas

• Use real New Mexico chiles for the flavor you expect (Hatch, Chimayó, or NM red).
• Slightly smoky chiles give deeper flavor — toast the dry pods 10 seconds per side before soaking.
• Add a splash of broth while stacking if you like them extra saucy.
• Cheese melts best if you layer it finely instead of in big piles.

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If you want, I can also give you:
✨ A one-pan baked version
✨ A spicy version with chipotle or árbol
✨ A ground turkey or chicken variation
✨ A quick 20-minute version using canned red enchilada sauce (doctored to taste homemade)

Just tell me!