From the Chef: Layered Enchiladas


By Mark Marques

This recipe will easily become a new favorite. It is simple to make, absolutely delicious and the kids can help make it as well. It is versatile, gluten free and super cheesy! This dish can be spicy, mild or somewhere in between.

It is great with beer, Red Wine, Iced Tea or Lemonade / Limeade.

It can be made with beef, turkey, chicken, pork, combinations of meats or if you want, firm tofu!

But most of all, it is flavorful and filling! It is easy on the budget, great for parties and pot lucks too! And as always, feel free to ask questions at!

(Please read the recipe the entire way through prior to starting any recipe.)


  • 2lbs Ground Beef (Ground Turkey or Ground chicken can be used as well)
  • 1 – 36 pack corn tortillas
  • ½ White Onion diced
  • 4 Cloves Garlic Minced
  • 2 Tbsp. Vegetable Oil
  • 2 Knorr Beef Bouillon Cubes
  • 3 Cups Water (Can use 3 Cups of Beef or Vegetable Stock instead of bouillon and water)
  • 1 Tbsp. Chili powder
  • 1 Tbsp.  Ancho Chili powder (or add another tablespoon regular chili powder)
  • 2 small cans Ortega Fire Roasted Chiles or Jalapenos (Depending on heat level, or use one of each)
  • 8 oz. Sharp Cheddar cheese Shredded
  • 8 oz.  Quesadilla/Cotija/Monterrey Jack cheese or Mexican mixed Shredded Cheese
  • 8 oz. Sour Cream
  • 2 Tsp. Salt (if needed)
  • 1 Tsp. Pepper (to Taste)
  • 2 Scallions thinly sliced



Pre-heat your oven to 350 degree. In a large sauce pan or skillet over medium heat, place oil and onions and cook for five minutes until onions are soft.

Add in ground meat and brown; add in minced Garlic, Bouillon Cubes, chili powder(s), black pepper and Ortega Chiles.

Cook for 5 minutes to remove raw taste of chili powder.

Add in Water, bring to boil and then turn off heat. Taste for salt level and add salt if needed. Set aside the meat mixture.

In a large 13x9x3 baking dish, spray the outside with Vegetable Oil Spray. Line the bottom of the dish with eight tortillas, add a third of the meat mixture on top of the tortillas. It does not matter if there is liquid with it.

Top the meat mixture with a quarter (1/4) of the cheeses. Top with the next eight tortillas, add a third of the meat mixture on top of the tortillas, add cheeses and do this until you only have the top layer of the tortillas. You should have four layers of tortillas and three layers of meat and cheese.

Pour over the top of the last layer any of the remaining meat and liquid left in the pan. Top the last layer with the remaining cheese.  Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes.

Remove from oven and let sit for 5-10 minutes to settle. Slice into squares and serve. Top with Sour Cream and Scallions. Enjoy!

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