Stacked Enchiladas, New Mexico claims ownership to the creation of Stacked Red Chile Cheese Enchiladas. Perfect for any meal of the day and guaranteed to set your taste buds on fire!
Last week I was talking with a coworker about dinner plans and she mentioned she was making her specialty, Stacked Enchiladas. “Stacked Enchiladas?” I asked.
The explanation revealed that her father was from New Mexico and this was his specialty and she’s made it hers.
Corn tortillas are fried in oil, as opposed to dipped in warm enchilada sauce, and stacked and layered with ingredients instead of rolled and then baked.
Doing some research, I found that New Mexico Stacked Enchilada purists always top the dish with a fried egg. Jennifer said she’s never done that.
I made my own New Mexico Red Chile Sauce using a medium heat Chimayo chile powder, a recipe from a reliable friend source.
You can also use Enchilada Sauce in place of the Red Chile Sauce.
We thought this meal was out of this world delicious. What I really liked was the corn tortillas stay crispy in spots and soft and chewy in others…that’s after absorbing the sauce and the juices from the ground beef, the sauce and fresh tomatoes.
Oh…and there’s that ooey-gooey cheesy part. I decided to go traditional and top the stacked enchiladas with a fried egg.
Even though the dish was beautiful and somewhat resembles a sunset, I’d have to say the strong flavors of this wonderful creation were not really enhanced by the egg.
Looking around on the web I found several versions of Stacked Enchiladas. Many don’t have ground beef, just cheese and the red chile sauce. Here’s what I did using my friend Jennifer’s method:
Recipe for Stacked Enchiladas
I hope you give this Stacked Enchilada recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite stacked enchilada recipe or method, let me know, I’d love to give it a try.
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New Mexico Stacked Enchiladas
- 2 cups New Mexico Red Chile Sauce or Enchilada Sauce
- 1 pound ground beef browned
- 1 cup sweet onion chopped
- 4 Hatch green chile peppers roasted, peeled and chopped. Or 1-4 ounce can chopped Hatch chile peppers
- 2 cups shredded Mexican Blend cheese
- 2 tomato chopped
- chopped lettuce for topping
- 6 yellow corn tortilla
- 1/4 cup vegetable oil canola oil works well here
- 2 eggs fried over easy or over medium
- Preheat oven to 350 degrees.
- Brown ground beef and onion in a fry pan until done. Drain excess grease, stir in the Hatch Green chile and set aside.
- In a fry pan, heat oil over medium high heat until hot. The oil should be hot enough that the tortillas bubbles as its lowered into the oil. Fry corn tortillas one at a time 30 seconds each. Place tortillas on a plate that's been lined with a paper towel. Place another paper towel on top of the tortillas as you cook them to help keep them warm.
- To build the enchiladas. In an oven proof dishes, I use my Comal, place one tortilla. Top with 1/4 cup ground beef and 1/4 cup New Mexico Red Chile Sauce and a good sprinkle of the shredded cheese and fresh tomato. Place a tortilla on top of of that and another layer of the ingredients. Use three tortillas for each stack.
- In the meantime, fry two eggs until over easy.
- Bake or broil until cheese is melted and bubbly. Serve immediately topped with more fresh tomato, chopped lettuce and fried egg. If you want add a dollop of sour cream to the top and diced raw onions (after baking)
- This served the two of us with plenty of leftovers.
Stacked Enchiladas …They’re what’s for Dinner.