New Mexico Style Stacked Red Enchiladas
Introduction
Few dishes capture the soul of Southwestern comfort food like New Mexico Style Stacked Red Enchiladas. Unlike rolled enchiladas, this version layers soft corn tortillas with seasoned beef (or chicken), gooey melted cheese, and a generous pour of smoky red chile sauce. The result is a saucy, hearty casserole‑style dish that’s messy in the best way and deeply satisfying.
Traditionally, these enchiladas are topped with a fried egg — a signature New Mexican touch that adds richness and authenticity. Whether you’re serving them for a family dinner, a weekend feast, or a cozy night in, this recipe brings bold flavors and a taste of the Southwest straight to your table.
Why You’ll Love This Recipe
Authentic flavor: Uses Hatch red chile sauce for true New Mexican heat.
Comfort food classic: Layers of tortillas, beef, cheese, and sauce baked to perfection.
Customizable: Swap beef for chicken, or make it vegetarian with beans and veggies.
Crowd‑pleaser: Serves 4 generously, perfect for sharing.
Ingredients
For the Enchiladas
12 corn tortillas
1 lb ground beef (or shredded chicken)
2 cups red chile sauce (homemade or store‑bought)
2 cups shredded cheddar and Monterey Jack cheese blend
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp olive oil
Salt and pepper, to taste
Optional Toppings
2 fried eggs (traditional New Mexican style)
Fresh cilantro or parsley
Crumbled queso fresco
Sliced jalapeños for extra heat
Step‑by‑Step Instructions
Step 1: Cook the Filling
Preheat oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat.
Sauté onion and garlic until fragrant and softened.
Add ground beef, season with salt and pepper, and cook until browned.
Stir in ½ cup of red chile sauce to coat the meat.
Step 2: Prepare the Tortillas
Lightly fry tortillas in a dry skillet for a few seconds per side to soften. This prevents tearing and adds flavor.
Step 3: Assemble the Layers
Spread a thin layer of red chile sauce in the bottom of a baking dish.
Place one tortilla, then add a scoop of beef mixture, a sprinkle of cheese, and a drizzle of sauce.
Repeat layers until all tortillas are used, finishing with sauce and cheese on top.
Step 4: Bake
Bake for 15 minutes, until cheese is bubbly and golden.
Step 5: Finish & Serve
Top each stack with a fried egg, sprinkle with black pepper, and garnish with fresh herbs. Serve hot.
Tips & Tricks
Authenticity matters: Use Hatch red chile sauce for the most traditional flavor.
Make ahead: Assemble enchiladas earlier in the day, refrigerate, and bake when ready.
Vegetarian option: Replace beef with black beans, pinto beans, or sautéed zucchini.
Extra saucy: Keep extra chile sauce on the side for drizzling.
Egg perfection: Fry eggs sunny‑side up for a runny yolk that blends into the sauce.
Variations
Green Chile Enchiladas: Swap red chile sauce for green chile sauce.
Chicken Enchiladas: Use shredded chicken instead of beef.
Cheese Lover’s Version: Add cream cheese or queso blanco between layers.
Spicy Kick: Add diced jalapeños or a dash of cayenne to the beef mixture.
Serving Ideas
Pair with Mexican rice and refried beans.
Serve with a crisp green salad for balance.
Offer warm flour tortillas on the side for scooping.
Garnish with lime wedges for brightness.
FAQs
Q: Can I use flour tortillas instead of corn?
Corn tortillas are traditional, but flour tortillas can be used for a softer texture.
Q: Can I make this gluten‑free?
Yes, just ensure your chile sauce is gluten‑free.
Q: Can I freeze enchiladas?
Yes, assemble and freeze before baking. Thaw overnight and bake as directed.
Recipe Details
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Final Thoughts
These New Mexico Style Stacked Red Enchiladas are saucy, cheesy, and full of bold Southwestern flavor. With layers of tortillas, seasoned beef, and smoky red chile sauce, they’re the perfect comfort food for any occasion. Don’t forget the fried egg — it’s the finishing touch that makes this dish authentically New Mexican.