Why You’ll Love This Recipe
New Mexico–style stacked red enchiladas are a celebration of simplicity, tradition, and bold chile flavor. Unlike rolled enchiladas, this version layers soft corn tortillas with red chile sauce, cheese, and a fried egg on top, creating a dish that is hearty yet comforting. The focus is not on excess fillings but on letting the red chile sauce shine, which is the heart of New Mexican cuisine.
What I love most about this recipe is how honest it feels. There is no heavy garnish or complicated technique, just deeply flavorful chile, tender tortillas, and melted cheese coming together in perfect harmony. I first tried this dish while recreating regional classics at home, and it quickly became a favorite. It is ideal for breakfast, lunch, or dinner and feels equally appropriate for a casual family meal or a special weekend treat. If you enjoy dishes with rich flavor and cultural character, this recipe will not disappoint.
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New Mexico Style Stacked Red Enchiladas: A Bold and Authentic Comfort Dish
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
New Mexico Style Stacked Red Enchiladas are a traditional dish made with soft corn tortillas layered with red chile sauce, cheese, and topped with a fried egg, offering bold and earthy Southwestern flavors.
Ingredients
- 12 corn tortillas
- 2 cups New Mexico red chile sauce
- 2 cups shredded cheddar or Monterey Jack cheese
- 4 large eggs
- 2 tablespoons vegetable oil
- 1/2 small onion, finely chopped
- Salt to taste
- Optional toppings: chopped lettuce, diced tomatoes
Instructions
- Warm the red chile sauce in a saucepan over low heat.
- Lightly heat tortillas in a skillet or microwave until pliable.
- Place one tortilla on a plate and spread with red chile sauce.
- Sprinkle cheese and a little chopped onion on top.
- Add another tortilla and repeat layers, finishing with sauce and cheese.
- Repeat to make four stacked enchiladas.
- In a skillet, heat oil and fry eggs sunny-side up.
- Place one fried egg on top of each stack.
- Serve immediately with optional toppings.
Notes
- Authentic New Mexico red chile sauce is essential for true flavor.
- Enchiladas are stacked, not rolled, in traditional New Mexico style.
- Can be made without eggs if preferred.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: New Mexican
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Corn tortillas form the base of this dish. They are traditionally used in New Mexican cooking and absorb the red chile sauce beautifully while maintaining their structure when lightly fried.
Red chile pods are the soul of this recipe. Dried New Mexico red chiles deliver earthy heat and deep flavor. When rehydrated and blended, they create a smooth, vibrant sauce that defines the dish.
Garlic adds warmth and savory depth to the chile sauce. It complements the natural sweetness of the dried chiles without overpowering them.
Onion enhances the sauce with subtle sweetness and complexity. When simmered with the chiles, it helps round out the overall flavor profile.
Vegetable oil is used for lightly frying the tortillas and for building the sauce. It ensures richness and helps carry the flavors of the chiles.
Cheese is traditionally mild, such as shredded cheddar or Monterey Jack. It melts smoothly and balances the heat of the red chile sauce.
Eggs are a classic topping in New Mexico–style stacked enchiladas. A fried egg adds richness and turns this dish into a complete and satisfying meal.
Salt is essential for seasoning the sauce and bringing out the full flavor of the chiles.
Optional toppings such as chopped onion or lettuce can be added, though purists often serve the dish simply to let the chile sauce remain the star.
Directions
Start by preparing the red chile sauce. Remove stems and seeds from the dried red chile pods, then soak them in hot water for about 20 minutes until softened. Transfer the chiles to a blender with garlic, onion, salt, and a portion of the soaking liquid. Blend until smooth.
Pour the blended sauce into a saucepan and simmer gently for 10 to 15 minutes, stirring occasionally. Adjust thickness with additional soaking liquid if needed. Taste and adjust seasoning.
Heat a small amount of oil in a skillet and lightly fry each corn tortilla just until pliable. Do not allow them to become crisp. Set aside on paper towels.
To assemble, place one tortilla on a plate and spoon red chile sauce over it. Sprinkle with cheese and repeat the layers, typically three tortillas per stack. Finish with extra sauce and cheese on top.
In the same skillet, fry the eggs to your preferred doneness. Place one egg on top of each enchilada stack and serve immediately while hot.
Equipment needed
Must-Have Tools to Get Rolling
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves 4 people. Preparation time is approximately 25 minutes, and cooking time is about 20 minutes, making it suitable for both weekday meals and relaxed weekend cooking.
Storage/reheating
Leftover red chile sauce can be stored in the refrigerator for up to four days. Assembled enchiladas are best enjoyed fresh, but leftovers can be reheated gently in the oven at 180°C until warmed through.
Variations and Customizations
For added protein, cooked shredded chicken or ground beef can be layered between tortillas, though this is less traditional. Pinto beans also work well for a vegetarian option.
Those who prefer extra heat may blend in hotter dried chiles or add a pinch of chile powder. For a milder version, use fewer chiles and more soaking liquid.
Cheese choices can be adjusted based on preference. A mix of cheddar and Monterey Jack offers balance, while queso fresco provides a lighter finish.
For a breakfast-focused version, serve with extra eggs or alongside refried beans. The recipe remains flexible while preserving its authentic foundation.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 18 g |
| Carbohydrates | 34 g |
| Fat | 24 g |
| Saturated Fat | 10 g |
| Fiber | 6 g |
| Sugar | 4 g |
| Sodium | 780 mg |
Expert Tips & Customizations
Focus on the Chile
Use high-quality dried red chiles for the most authentic flavor.
Sauce Consistency
Aim for a sauce that coats the back of a spoon without being too thick.
Tortilla Handling
Lightly frying prevents breakage and improves texture.
Egg Timing
Cook eggs last so they remain warm and silky when served.
FAQs
What makes these enchiladas New Mexico–style?
They are stacked rather than rolled and rely heavily on red chile sauce.
Can I use canned enchilada sauce?
Homemade red chile sauce is recommended for authentic flavor.
Are these enchiladas spicy?
They are moderately spicy but can be adjusted easily.
Can I make the sauce ahead of time?
Yes, the sauce stores well and improves in flavor overnight.
Is this recipe gluten-free?
Yes, when made with corn tortillas.
Can I bake the enchiladas instead?
Traditional versions are assembled and served immediately, but baking is possible.
Conclusion
New Mexico–style stacked red enchiladas are a true reflection of regional cooking rooted in tradition and flavor. With their rich red chile sauce and simple layered structure, they offer a comforting and memorable dining experience that brings the spirit of New Mexican cuisine straight to your table.
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