CANNABIS-INFUSED CREAMY GREEN CHILE BEEF ENCHILADA STACK

A hearty Tex-Mex family dinner built completely from scratch and plated as a bold centerpiece. Layers of soft corn tortillas, seasoned beef, roasted green chile cream, and melted cheese bake together into a stacked casserole that slices clean but still eats rich and comforting. Finished with cannabis roasted garlic butter, this is big table energy without feeling repetitive.

Terpene Pairing

Caryophyllene + Limonene — peppery warmth and bright lift that pair beautifully with roasted green chiles, beef, and creamy sauce.

Suggested Strains

Jack Herer • Lemon Haze • Sour Diesel

Step 1 — Decarboxylation

Ingredients

3.5 g cannabis flower (medium grind)

Instructions

1. Preheat oven to 240°F / 115°C.
2. Spread cannabis evenly on a parchment-lined tray.
3. Bake 35–40 minutes, stirring halfway through.
4. Allow to cool completely.

Step 2 — Cannabis Roasted Garlic Butter

Ingredients

1 cup unsalted butter
1 cup water
Decarboxylated cannabis
4 roasted garlic cloves
½ tsp black pepper

Instructions

1. Melt butter and water in a saucepan over very low heat.
2. Add cannabis, roasted garlic, and pepper.
3. Maintain 160–180°F.
4. Simmer gently 2 hours, stirring occasionally.
5. Strain through cheesecloth.
6. Refrigerate until butter solidifies.
7. Remove butter layer and discard water.

Step 3 — From-Scratch Beef Filling

Ingredients

1½ lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1 tsp cumin
1 tsp chili powder
½ tsp smoked paprika
1 tsp salt
½ tsp black pepper
2 tbsp tomato paste
½ cup beef stock

Instructions

1. Heat olive oil in a skillet over medium heat.
2. Cook onion 4 minutes until softened.
3. Add garlic and cook 30 seconds.
4. Add ground beef and brown well.
5. Stir in cumin, chili powder, smoked paprika, salt, and pepper.
6. Add tomato paste and beef stock.
7. Simmer 6–8 minutes until thick and rich.
8. Stir in 1 tbsp cannabis roasted garlic butter.

Step 4 — Roasted Green Chile Cream

Ingredients

3 poblano peppers
2 jalapeños
1 cup heavy cream
½ cup sour cream
½ tsp salt
½ tsp black pepper
1 tbsp cannabis roasted garlic butter

Instructions

1. Roast poblanos and jalapeños under broiler or over flame until blistered.
2. Cover and steam 10 minutes.
3. Peel and remove seeds.
4. Blend peppers with heavy cream until smooth.
5. Pour into saucepan and simmer 3–4 minutes.
6. Stir in sour cream, salt, pepper, and cannabis roasted garlic butter.

Step 5 — Build the Stack

Ingredients

8 corn tortillas
Beef filling
Green chile cream
2 cups shredded Monterey Jack and cheddar blend

Instructions

1. Preheat oven to 375°F.
2. Lightly warm tortillas so they stay flexible.
3. Spoon a little green chile cream into the bottom of a baking dish or oven-safe skillet.
4. Add 2 tortillas as the first layer.
5. Spread some beef filling, green chile cream, and cheese.
6. Repeat layers until all ingredients are used, finishing with sauce and cheese on top.

Step 6 — Bake and Finish

Ingredients

1 tbsp cannabis roasted garlic butter
Fresh cilantro
Cracked black pepper

Instructions

1. Bake 20–25 minutes until bubbling and golden on top.
2. Melt remaining cannabis roasted garlic butter.
3. Drizzle lightly over the hot stack.
4. Finish with cilantro and cracked black pepper.
5. Rest 10 minutes before slicing.