Hatch Red Chile Stacked Enchiladas | The Fresh Chile Co

shredded chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Canned beans provide protein at a lower cost.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Plain yogurt maintains creaminess while being cost-effective.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Banana peppers are milder and often cheaper.

Add enough oil to cover the bottom of a frying pan.

Cook 1 pound of ground beef over medium heat, breaking down any large pieces of meat.

Add 1 diced onion, 1 teaspoon of salt, and 1 teaspoon of black pepper to the beef.

Reserve the cooked meat.

Heat 1 jar of fresh red chili sauce in a pan. If a thinner sauce is desired, add 1/2 cup of water or broth and stir to heat evenly.

In a non-stick skillet, fry an egg. Use a lid to cover it for an over easy cook.

Lightly fry the red chili tortillas in the skillet for about 1 minute per side, then set aside.

To assemble the enchiladas, apply a small amount of sauce on each plate, add one corn tortilla, and cover with sauce.

Add the reserved meat, some grated cheddar cheese, onions, and more sauce on top of the tortilla.

Repeat the process to build additional layers of enchiladas.

Sprinkle the top with asadero cheese and optionally broil in the oven until the cheese is caramelized and slightly browned.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens