Best-Ever Chili Con Carne Enchilada Stack

How To Make My Easy & Delicious Chile Con Carne Enchilada Stack

If any of the following sound familiar, keep reading:

You love chili con carne
You love enchiladas
You hate the labor of rolling enchiladas

This recipe is a game-changer! A while back, I came across a New York Times article by Sam Sifton, who was tired of the labor of rolling enchiladas. He introduced me to the concept of a similar dish a “New Mexico Hot Dish.” I instantly adapted it to my own style and taste, calling it a Chile Con Carne Enchilada Stack — and it’s now one of our favorite go-to meals.

The best part? It saves you at least half the time of traditional enchiladas, with the same incredible flavor. Plus, I learned a little trick from both Sifton and my grandmother… toasting the flour adds a richness and depth that really elevates the sauce (use this tip with other recipes too!).

Serves: 6

Ingredients:

1/2 cup all-purpose flour
2 tbsp grape seed (or other neutral oil)
1 lb lean ground beef (90% or higher)
1 white onion, divided
3 cloves garlic, minced
1 jalapeño, diced (seeded for milder heat)
1.5 tsp tomato paste
2 cups chopped tomatoes, divided
2 tbsp chili powder (mix of regular and chipotle for smoky heat)
1 tsp cumin
1/2 tsp dried oregano
2 cups low-sodium chicken stock
Corn tortillas
3 cups shredded cheddar cheese
Fresh cilantro and sour cream for garnish

How to Make It:

1. Toast the Flour:
Heat a skillet over medium-high heat, add the flour, and stir constantly until it turns golden brown. This adds a nutty, flavorful note to your sauce. Let it cool on a plate.

2. Make the Chili:
In a cast-iron skillet over high heat, add 2 tbsp of grape seed oil. Sear the ground beef for 3-5 minutes, letting it caramelize, then break it apart and cook until no pink remains. Season with 1 tsp salt and 1/2 tsp black pepper, then remove with a slotted spoon.

3. Sauté Aromatics:
In the remaining fat, add the tomato paste, 3/4 of the onion, garlic, and jalapeño. Cook for about 10 minutes, scraping up the browned bits. Add 3/4 of the chopped tomatoes and cook until liquid thickens. Stir in chili powder, cumin, and oregano. Add the toasted flour, mixing well.

4. Layer and Toast Tortillas:
In another skillet, warm up the corn tortillas by lightly toasting on both sides over medium-low heat.

5. Simmer & Layer:
Slowly pour chicken stock into the beef mixture while stirring until the sauce thickens. Reduce heat to low, and let simmer gently for about 45 minutes. Remove all but a small layer of sauce. Layer tortillas, Cheese and Chile, repeating for 3-4 layers, finishing with a generous layer of cheese on top.

6. Bake to Perfection:
Bake in a preheated 425°F oven or on a grill at the same temp for 25-30 minutes until bubbly and golden.

7. Finish & Serve:
Top with fresh chopped tomatoes, thinly sliced white onion, cilantro, and dollops of sour cream for that ultimate finishing touch.

This Chili Con Carne Enchilada Stack is a crowd-pleasing, super flavorful dish that skips the rolling and delivers all the goodness in one glorious layered casserole.