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

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar creaminess with fewer calories.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground pork is often cheaper and can add flavor.

canned enchilada sauce

🥗Healthier: homemade sauce

💰Cheaper: tomato sauce with spices

Homemade sauce can be healthier and more cost-effective.

Cut the chuck pot roast into large chunks.

Season the meat with salt, black pepper, and all-purpose flour, coating it all around.

Using the sauté setting on a pressure cooker, heat up a little oil.

Add the pieces of meat to the hot oil and sear for 2-3 minutes per side.

After 3 minutes, flip the meat and sear the other side for another 3 minutes.

Add 4 garlic cloves, half an onion, and 1 bay leaf to the pressure cooker with the meat.

Switch the setting from sauté to pressure cook and cook on high for 45 minutes.

After 45 minutes, carefully release the steam and open the pressure cooker to remove the meat, garlic, onion, and bay leaf.

Add the chile ancho, chile de arbol, and New Mexico chile pods to a bowl and soak them in water for 5 minutes.

Shred the cooked meat after it has cooled slightly.

Transfer the soaked chiles to a blender along with 1 cup of the broth.

Add 1/4 onion, 2 garlic cloves, 2 tsp salt, 1/2 tsp black pepper, oregano, and 1/4 tsp cumin to the blender.

Blend the mixture with 1.5 cups of water until smooth to create the enchilada sauce.

Heat a saucepan over medium-low heat and add the blended sauce, allowing it to come to a simmer.

Taste the sauce for salt and adjust if necessary, then simmer for an additional 5 minutes.

Set the sauce aside and heat oil in a pan over medium heat for frying tortillas.

Lightly fry each tortilla in the hot oil for about 30 seconds or until lightly toasted, repeating for all tortillas.

In a baking dish, add a layer of enchilada sauce and layer the tortillas over it to fit the casserole.

Top with cheese (medium cheddar and queso Oaxaca), shredded beef, and some enchilada sauce.

For the next layer, dip each tortilla into the enchilada sauce before placing it down, repeating the layers.

Top the final layer with the remaining enchilada sauce and cheese.

Cover the dish loosely with foil and bake in the oven at 400°F for 10 minutes or until the cheese is melty.

Allow the enchiladas to sit for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens