I got my stacked enchilada recipe from the children of some real Texans transplanted to Georgia.
First day, steak burritos:
Saute a chopped onion. Add sirloin steaks and sear them in the hot pan with a bit more oil, if needed. Cover with canned enchilada sauce (red sauce)and green chilies with the liquid (you can use mild or hot or add jalapenos for more heat). Cover and simmer until steak falls apart. Remove meat and about 1 cup of sauce and make burritos with whatever fillings you like.( I use tomatoes/lettuce/extra sharp cheddar, chopped avocado and sour cream). Refrigerate extra sauce (there will be 2+ cups left if you use 2 15 oz cans of red sauce; you can add more sauce and chilies originally for extra sauce). The meat flavors the sauce and is, IMO, vital. Sauce can be frozen, as can extra shredded steak with chilies and onions, I make enough of both for 2-3 more meals of each and freeze separately in meal-sized portions.
Second day:
Alternate sauce with tortillas and more extra sharp cheddar. Keep the sauce layers scant and don’t overdo the cheese....use more layers/bigger pan if you want to. More layers are best, IMO. Bake at 350 until tortillas soften and cheese melts and sauce bubbles, about 30-45 minutes @350. After about 15 minutes, use a large spoon to tap edges of tortillas down into filling, so they don’t burn. During last 8-10 minutes, top with extra sharp cheese, if you like. Remove and let cool 10-15 minutes, until the tortillas absorb cheese and sauce a bit. You can make this ahead and refrigerate a day, then reheat. I like it better the next day or after refrigerating it several hours, as it then is easier to cut and serve. Cut into serving squares and top with avocado and sour cream, with heated extra sauce available. Our family has heat lovers and Norwegians, so I put out a bottle of hot sauce to be added by those who want it.
I shared this with local friends after I had originally eaten it and in my Yankee town it is now a staple of potlucks and parties.
If I have it, I like to start out with left-over brisket and add it to the red chili sauce.
One confession: I really prefer Land O Lakes American cheese to cheddar or jack because it melts into a creamy puddle and mixes right into the sauce so nicely.
I might just whip up a batch tonight.