Mexican🥩 Meat

Cheesy Beefy Stacked Enchiladas

Name: Cheesy Beefy Stacked Enchiladas
Total time: 1 h 30 min
Cuisine: Mexican
Ingredients: 2 lb chuck pot roast; 1 tbsp all-purpose flour; 2 tsp coarse salt; ½ tsp black pepper; 6 garlic cloves; ¾ onion; 1 bay leaf; 10 New Mexico chile pods; 1 chile ancho; 5 chile de árbol (optional); 2 tsp salt; ½ tsp black pepper; ½ tsp oregano; ¼ tsp cumin; 2 lb melting cheese; 16 corn tortillas; ~3 tbsp oil

⏱ 90 min

This stacked enchilada casserole is an easy-to-make take on a Mexican classic. Layers of slow-cooked shredded beef, homemade chile sauce, cheese, and corn tortillas are baked until the cheese melts perfectly. Simple to prepare yet impressive enough for the whole family.

Adapted from a video by Cooking Con Claudia

Next time you make ENCHILADAS make them like this, Cheesy Beefy STACKED Anyone Can Make!

Watch on YouTube

Ingredients

chuck pot roast2 lb
all-purpose flour1 tbsp
coarse salt2 tsp
black pepper½ tsp
garlic cloves6
onion¾
bay leaf1
New Mexico chile pods10
chile ancho1

Steps

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1
Cut the chuck pot roast into large chunks and season evenly on all sides with coarse salt, black pepper, and all-purpose flour.
2
Using the sauté setting on a pressure cooker, heat oil until hot, add the meat, and sear for 2 to 3 minutes per side until nicely browned.
3
Add four garlic cloves, half an onion, one bay leaf, and water. Switch to pressure cook mode and cook on high for 45 minutes until the meat is tender.
4
Carefully release steam from the pressure cooker and open the lid. Remove the meat and discard the garlic, onion, and bay leaf. Shred the meat.
5
Clean the New Mexico chiles, ancho chile, and chile de árbol, then add them to the broth and soak for about 5 minutes until softened.
6
Transfer the softened chiles and one cup of broth to a blender. Add one-quarter onion, two garlic cloves, 2 teaspoons salt, half teaspoon black pepper, half teaspoon oregano, and one-quarter teaspoon cumin. Add water to reach one and a half cups and blend until smooth.
7
Pour the chile sauce back into a saucepan and heat over medium-low heat until it comes to a simmer. Taste for salt and adjust if needed, then simmer for 5 more minutes.
8
Heat oil in a skillet until hot, then lightly fry each corn tortilla for about 30 seconds until lightly toasted.
9
In a baking dish, spread a layer of enchilada sauce. Layer tortillas, cheese, and shredded beef, adding more sauce. Repeat the layers, finishing the top layer with sauce and cheese.
10
Cover the baking dish loosely with foil and bake in a 400°F oven for 10 minutes until all the cheese is melted.
11
Let the enchiladas rest for a few minutes before serving with rice and beans on the side.

Cheesy Beefy Stacked Enchiladas

Ingredients

Steps

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