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5.0 from 21 votes

Stacked Beef Enchiladas

Stacked Beef Enchiladas. Mexican seasoned shredded beef enchiladas with melted cheese, corn tortillas, and homemade enchilada sauce. An easy beef enchilada casserole! 

Course: Dinner
Cuisine: Mexican

Ingredients

  • (1) .5 lb. beef roast (approximately)
  • 1 large onion (diced)
  • 1 large poblano pepper (optional, diced)
  • 1 Tablespoon chili powder
  • 2 teaspoon cumin powder
  • 1/2 teaspoon garlic powder
  • 1 cup beef broth
Homemade Red Enchilada Sauce:
  • 2 Tablespoons oil
  • 1 large onion (diced)
  • (1) ounce can tomato sauce (no spices added)
  • 1 1/4 cups beef or chicken broth
  • 2 Tablespoons chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon Mexican oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt (more to taste)
  • 18 corn tortillas
  • 6 cups shredded Mexican cheese blend
Optional Garnish:
  • sour cream or Mexican crema
  • cilantro

Instructions

    Cup of Yum
  1. In a slow cooker (crockpot), add beef roast, onion, poblano, chili powder, cumin, garlic, and beef broth. Cook on a low setting for 8 hours. After it is done cooking, shred with two forks.
Enchilada Sauce:
  1. In a medium pot, saute onion in oil over medium heat until onion is soft, about 7-8 minutes. Stir in tomato sauce, chicken broth, chili powder, cumin, Mexican oregano, and garlic powder. Cook for 20 minutes until it starts to thicken and reduce. Carefully puree in a blender or with an immersion blender.
  2. Preheat oven to 375 degrees. Spread a layer of enchilada sauce on the bottom of a 9 x 13 pan.  Layer corn tortillas, shredded beef, enchilada sauce, and cheese. Repeat to make at least 3 layers. Top with a generous amount of cheese. 
  3. Cover with foil and bake for 20-25 minutes. Remove the foil and bake for 5-10 minutes until the cheese is bubbling. 
  4. Serve with sour cream and cilantro.