Síle's Stacked Enchiladas


  • 2lbs ground beef
  • 2 cans Rotel or diced tomatoes with chiles
  • 2 large cans cream of mushroom soup
  • 6 cups cheddar, grated; divided
  • 1 medium onion, diced
  • 5-6 jalapeños, seeds and ribs removed, diced
  • 3-4 Serrano peppers, seeds and ribs removed, diced
  • salt
  • Corn tortillas


  1. Set Instant Pot to sauté. Salt and brown meat, onion, and peppers.
  2. Add Rotel and cream of mushroom soup. Stir to combine.
  3. Add 4 cups cheddar in 3-4 batches, stirring until incorporated.
  4. Bring to a boil, stirring frequently.
  5. Press the cancel button.
  6. In two 12x9 pans, put down a layer of queso, then a layer of tortillas. Repeat two more times, then top with remaining queso and cheese.
  7. Place in a 350F oven for 20 minutes. Rotate pans at 10 minutes.
  8. Remove and let cool for 10 minutes before serving.