New Mexico Style Stacked Red Enchiladas

Ingredients

12 corn tortillas

1 lb ground beef (or shredded chicken)

2 cups red chile sauce (homemade or store-bought)

1 1/2 cups shredded cheddar or Monterey Jack cheese

1/2 small onion, finely chopped

1 clove garlic, minced

1 teaspoon ground cumin

1/2 teaspoon chili powder (optional)

Salt and black pepper, to taste

2 tablespoons vegetable oil (for tortillas)

Instructions

Cook the meat

In a skillet over medium heat, cook the ground beef with chopped onion until browned. Drain excess fat. Add garlic, cumin, chili powder, salt, and pepper. Stir well and cook for 1–2 minutes more. Set aside.

Warm the sauce

Heat the red chile sauce in a small saucepan over low heat. Keep warm.

Soften the tortillas

Lightly fry each corn tortilla in vegetable oil for about 10–15 seconds per side, just until soft and pliable. Drain on paper towels.

Assemble the stacks

Place one tortilla on a plate. Spoon some red chile sauce over it, add a portion of meat, and sprinkle with cheese.

Add a second tortilla and repeat the layers. Finish with a third tortilla, more sauce, and extra cheese on top.

Melt the cheese

Microwave each plate for 30–45 seconds, or place stacks in a warm oven until the cheese is fully melted.

Serve

Top with eggs, green onions, or cilantro if desired. Serve immediately while hot and saucy.