Mouth–watering strata of aromatic corn tortillas, spicy red chilies, savory ground beef and melting cheddar cheese are crowned by a perfectly prepared fried egg in Angelina LaRue’s artful dish.

Stacked Enchiladas with Red Chile

Serves 4


  • 1 pound lean ground beef
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cumin
  • 4 tablespoons vegetable oil, plus more for frying eggs
  • 12 Corn Tortillas
  • 1 to 2 cups Red Chile sauce
  • 4 eggs (optional)
  • ½ Spanish onion, peeled and diced
  • 1 cup grated cheddar cheese


Place the ground beef into a medium skillet over medium heat and stir in the chili powder, salt, black pepper, and cumin. Brown the beef 10 minutes, or until cooked through. Drain on a paper towel-lined plate.

Heat the oil in the same skillet over medium heat. Dip each tortilla into the oil, coating both sides, for about 2 or 3 seconds, just long enough to soften the tortilla. Place on a paper towel-lined tray.

Heat the Red Chile in a separate saucepan over medium heat for 5 minutes, until warm.

Add more oil as needed to fry the eggs (over-easy is recommended, but cook to your taste). Season with salt and pepper to taste.

Plate each stacked enchilada serving by layering a tortilla, the red chile, meat, cheese, and onion. Repeat twice more, using 3 tortillas per stack, and top with a fried egg. Serve immediately.

Recipes and images from The Whole Enchilada by Angelina LaRue © 2015, published by Pelican Publishing Company.