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Stacked Beef Enchiladas (AKA Mexican Lasagna)

Name: Stacked Beef Enchiladas (AKA Mexican Lasagna)
Total time: 65 min
Yield: 8
Ingredients: For the Beef:; 1½ pounds 90% lean ground beef; ½ teaspoon baking soda; 2 tablespoons vegetable oil; 1½ teaspoons ground chipotle chile pepper (see note); 2½ teaspoons ground cumin; ¾ teaspoon salt; For the Sauce:; 4 large vine-ripened tomatoes (about 1.3 lb), quartered; 2 medium yellow onions, cut into ½-inch wedges; ¼ cup vegetable oil; 6 cloves garlic, peeled; 2 teaspoons salt; 1 teaspoon ground cumin; ⅛ teaspoon cayenne pepper; ¼ cup cilantro leaves; For Assembling:; 10 (8-in) yellow corn tortillas, cut into quarters (I use Mission brand); 4 cups (12 oz) shredded Mexican blend cheese

Total 1h 5m

This stacked beef enchilada recipe, also known as Mexican Lasagna, features layers of seasoned beef, homemade sauce, and corn tortillas, topped with melty cheese. The beef is seasoned with chipotle chile pepper and cumin, while the sauce is made with roasted tomatoes, onions, and garlic, giving it a smoky and rich flavor.