# Stacked Enchiladas

This recipe is a simple, no-fuss way to enjoy enchiladas with perfectly melted cheese every time.

- Total time: 60 min
- Cuisine: Mexican
- Category: Dinner
- Language: en

## Ingredients

- 2 lbs chuck pot roast
- 1 tbsp APF
- 2 tsp coarse salt
- 0.5 tsp black pepper
- 6 garlic cloves
- 0.75 onion
- 1 bay leaf
- 10 New Mexico chile pods
- 1 Chile ancho
- 5 Chile de arbol
- 0.5 tsp oregano
- 0.25 tsp cumin
- 2 lbs melting cheese
- 16 corn tortillas
- 3.5 cups water
- 0.25 cup oil

## Instructions

1. Season the chuck pot roast with salt, black pepper, and all-purpose flour.
2. Heat a little bit of oil in a pressure cooker on the sauté setting.
3. Add the seasoned meat to the hot oil and sear for 2-3 minutes per side.
4. Add 4 garlic cloves, half an onion, one bay leaf, and 2 cups of water to the pressure cooker with the seared meat.
5. Switch the pressure cooker setting from sauté to pressure cook and cook on high for 45 minutes.
6. Carefully release all the steam from the pressure cooker and open it.
7. Remove the meat, garlic, onion, and bay leaf from the pressure cooker.
8. Add chile ancho, chile de arbol (if using), and New Mexico chile pods to the broth in the pressure cooker and let them soak for about 5 minutes.
9. Shred the cooked meat while the chiles are soaking.
10. After 5 minutes, transfer the softened chiles to a blender cup along with 1 cup of the broth.
11. Add 1/4 of an onion, 2 garlic cloves, 2 teaspoons of salt, 1/2 teaspoon of black pepper, oregano, and 1/4 teaspoon of cumin to the blender.
12. Add 1.5 cups of water to the blender and blend until smooth.
13. Set a saucepan over medium-low heat and allow it to get hot.
14. Strain the enchilada sauce into the hot saucepan and allow it to come to a simmer.
15. Taste the sauce for salt and adjust if needed, then allow it to simmer for 5 more minutes.
16. Set a pan over medium heat, heat up oil, and lightly fry each tortilla for about 30 seconds or until slightly toasted.
17. Pour enchilada sauce into a baking dish to cover the bottom.
18. Layer the fried tortillas over the sauce in the baking dish.
19. Top the tortillas with shredded cheese and shredded beef.
20. Add some enchilada sauce over the beef.
21. For the next layer, dip each tortilla into the enchilada sauce before placing it on top of the beef and cheese layer, ensuring it is well covered.
22. Repeat the layers of tortillas, cheese, beef, and sauce.
23. Cover the baking dish with aluminum foil and bake in the oven at 400 degrees Fahrenheit for 10 minutes or until all the cheese is melted.
24. Allow the enchiladas to sit for a few minutes before serving.

## Equipment

- pressure cooker
- tongs
- strainer
- blender
- saucepan
- stove
- baking dish
- aluminum foil
- oven

## Source

- Original video: https://www.facebook.com/share/v/17D5ihTCu3/
- Recipe page: https://www.cliprecipe.com/recipe/33d2ca1a-58f4-4dbf-bf11-9ff15dca8d98
- Extracted: 2025-09-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt