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!
I was reading an article the other day about the Worlds 10 Best Places To Watch A Sunset. Before I opened the link, I guessed that the Serengeti certainly would be included. (And it was.) Not that I’ve ever traveled to Africa, but I’ve seen some breathtaking photos that stick in my memory of a huge sun resting on the horizon with the umbrella trees and herds of animals foraging in the foreground. Definitely a destination on my travel wish list.
But with my travels outside North America few and far between, I’d have to say that the most breathtaking sunset we’ve ever watched was sitting on the beach outside The Mucky Duck restaurant on Captiva Island in Florida. I’ll never forget that luminous sun resting on the ocean. No photos exist, except in my memory.
Where would you vote as your favorite place to watch the Sunset? The views to the West at our new place aren’t too shabby. I shot this photo the other night of the sun setting over our Rocky Mountains. Oooooh and ahhhhh.
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. 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 the next morning. Reheating the leftovers, I topped it 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. And most red chile sauces are made using dried chile pods instead of chile powder. 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.
- 2 cups New Mexico Red Chile Sauce
- 1 pound ground beef
- 1/2 sweet onion chopped
- 4 Hatch green chile roasted, peeled and chopped
- 1 cup shredded Mexican Blend cheese
- 2 tomato chopped
- chopped lettuce for topping
- 6 corn tortilla
- 1/2 cup vegetable oil
- 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 until hot. Fry corn tortillas 30 seconds per side and let drain on paper towels.
To build the enchiladas. In an oven proof dishes, (I used pie pans) 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.
- Bake until cheese is melted and bubbly. Serve immediately topped with more fresh tomato and chopped lettuce. I served them in the pan they were baked in.
- This served the two of us with plenty of leftovers.
Stacked Enchiladas …They’re what’s for Dinner.
Shellie says
September 21, 2014 at 9:26 amEnticing photos., and flavor recipe. I can’t wait to put an egg on mine!
Lea Ann Brown says
September 22, 2014 at 9:20 amThanks Shellie.
Sam @ My Carolina Kitchen says
September 21, 2014 at 10:19 amI’ve never had stacked enchiladas. What a cool idea. Great photo Lea Ann. I’ll have to check out the sunset from Captiva Island. We spend our winters in that area. We saw a lot of incredible sunsets & setting moons in Abaco, in the Bahamas too while we were there.
Sam
Lea Ann Brown says
September 22, 2014 at 9:20 amThose exotic sunsets are even better …. well, because they’re exotic. Thanks Sam.
adam j. holland says
September 21, 2014 at 3:15 pmFirst, the Rockies are the best place to watch a lot of things. My favorite sunset ever was somewhere between Mexico and Texas — in the Gulf of Mexico. It was our most recent cruise and I just happened to find someone who knew how to operate my camera (much better than I do). My wife and I are immortalized in probably our best photo together, along with the sun crawling toward the horizon behind us. Sunrises are a different story. My favorite ever occurred on an autumn morning on Long Beach Island, NJ. The sky was a brilliant purple and pink. The waters of the Atlantic were shimmery silver. I was there writing a story about local fisherman. They get up early, you know. 😉
Your stacked enchiladas have it going on. And the egg on top is clutch (and authentic).
Lea Ann Brown says
September 22, 2014 at 9:19 amThose ocean Sunsets can’t be beat Adam. And yes, we also get those brilliant sunrises. I’m just glad I’m an early riser that I get to see them. Your description sounds beautiful. I’m sure you’re more of an expert on these stacked enchiladas than I. Have you blogged about them? Thanks for stopping in Adam.
Heather says
September 21, 2014 at 3:41 pmIs that an egg? I need to start putting more eggs on top of things! It kinda just finishes off! This looks so yummy. I’m hungry but saving my appetite for tonight! See you soon!
Lea Ann Brown says
September 22, 2014 at 9:17 amThat’s an egg! 🙂
Larry says
September 21, 2014 at 4:21 pmI cannot imagine a version of this dish looking or sounding any better than yours and it must be tried here – of course I’ll have to conduct a taste test with and without the egg. I need a good red chile sauce for many things and sounds like you recommend this one. Would you believe I’ve eaten at the Mucky Duck. We stayed at South Seas Plantation a few times when my sister worked there and a Mucky Duck meal was always on the agenda.
Lea Ann Brown says
September 22, 2014 at 9:17 amThis sauce was pretty darn good. But it’s the only one I’ve ever made, so don’t use me as a expert. I usually open a can of enchilada sauce. I loved The Mucky Duck and the sunsets. Now you’ve got me wishing I was in Florida.
Gloria says
August 27, 2017 at 2:24 pmA very good friend from Wagon Mound NM who is no longer with us taught me years ago her recipe for red chille sauce, 2-2-2-2, 2tbs, powder ,red or green, 2T flour, 2T lard, 2 cups water, maybe adjusitng the water & I add 3 garlic cloves & 1/2 tsp cumin. It works every time
Debra says
September 21, 2014 at 4:54 pmHow apropos b/c my favorite place to view a sunset is NM!!!! (But, there are some spectacular colors here in our OK sunsets.)
Lea Ann Brown says
September 22, 2014 at 9:15 amThe flat plains of Kansas with a golden wheat field isn’t to shabby either. I remember many incredible sunsets growing up.
Penny says
September 21, 2014 at 5:12 pmThe best Sunset is here at lake lure, but I know it is all subjective. Your snacked enchiladas sound great. I love to fry tortillas so this whole thing is something I will try. My best Lea Ann.
Lea Ann Brown says
September 22, 2014 at 9:14 amI can only imagine those sunsets at Lake Lure. Adding water is always a treat. Thanks Penny.
Yvette (Muy Bueno) says
September 21, 2014 at 6:33 pmThat’s the only way I make enchiladas. Enchiladas montadas (stacked) is northern Mexico style too. My grandma was from Chihuahua, Mexico and it was a Friday dinner ritual with only cheese and onions between each layer and a yummy fried egg on top. Yum!
Lea Ann Brown says
September 22, 2014 at 9:13 amHave you blogged about it Yvette? I’d love to see your version. And yes, next time I make them there will be no meat. I’d love to try them that way.
Robyn says
September 22, 2014 at 6:56 amMy husband lived in Santa Fe for a few years and sometimes he makes dishes he learned to make while living there. We still want to plan a weekend getaway to Santa Fe to eat and drink our way around the city. This looks delish, can’t wait to try! I look forward to seeing pics of your new kitchen. We just ripped ours out, it has been like camping at our house! Luckily I grill everything!
Lea Ann Brown says
September 22, 2014 at 9:12 amSame here Robyn. Our trip to Santa Fe has been delayed for various reasons for a few years now. It’s been years since I’ve been. Pics of the new kitchen are coming soon. I’m really enjoying the new digs. Good luck with that remodel and also look forward to the pictures.
Lea Ann Brown says
September 22, 2014 at 9:21 amThis is a first for me Ansh. I bet our friend Yvette makes killer stacked enchiladas.
cheri says
September 22, 2014 at 4:56 pmHi Lea Ann, what a wonderful recipe, never have staked tortillas before in a dish like this, will try next time. Pinned!
Lea Ann Brown says
September 29, 2014 at 5:36 amThanks for that pin Cheri.
Coffee and Crumpets says
September 24, 2014 at 6:58 amWhat’s not to love here? Fried tortillas, mmmm! Love enchiladas and I’ve heard of these stacked ones but never made them or knew that they were a New Mexico specialty. Learn something new!
These look fab!
Lea Ann Brown says
September 29, 2014 at 5:35 amThanks Nazneen
Carol at Wild Goose Tea says
September 24, 2014 at 6:23 pmI love the idea. But even though I love spicy. HOT is another story. I have become a wimp in my later years.
Now the sunsets—–it would be fun to travel around and add one’s opinions to the best sunsets.
Lea Ann Brown says
September 29, 2014 at 5:35 amThanks Carol. This really had a nice spice to it. And I’m with you, I choose chile powder that is to my tolerance.
Vickie says
September 25, 2014 at 10:01 amI LOVE stacked enchiladas and have been making them this way since my wonderful Mexican neighbor showed me how back in Texas. I don’t usually make the sauce, though that recipe is very close to what I was taught, but without all those dried chilies. (will be trying it soon) And Angie always put an egg on top. 😉
Your sunset is gorgeous! Mountains are such a perfect back drop. That said, we have huge windows and a deck on the west side of our house and stunning sunsets draw me to the scene every night.
Can’t wait to see your new home. What fun!
Lea Ann Brown says
September 29, 2014 at 5:34 amWell, I wish we lived close enough so you could make them for me. I did see a recipe for West Texas Stacked Enchiladas, but can’t remember how they were different than the New Mexico. And how nice to have that window and deck to the West. Makes for good weather watching also.
Gloria says
August 27, 2017 at 2:30 pmA very good friend from Wagon Mound NM who is no longer with us taught me her version of powderd red chile, 2-2-2-2-, 2T powder, red or green, 2T flour, 2T lard, 2 cups water, I make these heeeeping, not level, sometimes adjusting the amount of water, add 2 garlic cloves chopped & about 1/2tsp cumin. Works every time & easy to remember
Abbe@This is How I Cook says
September 25, 2014 at 3:32 pmI always make stacked enchiladas and Manservant always wants a fried egg on top. My favorite red chile was made just for this. Can’t go wrong with these, Leann!
Lea Ann Brown says
September 29, 2014 at 5:32 amThanks Abbe. I need to perfect my Red Chile sauce, and make it mine.
Susan says
September 26, 2014 at 4:16 pmThey sound fantastic, Lea Ann! I’m drooling over these. Thanks so much for the recipe!
Lea Ann Brown says
September 29, 2014 at 5:31 amYou are so welcome Susan.
ATasteOfMadness says
September 27, 2014 at 4:18 pmThis looks amazing! I have never made enchiladas this way, but you are definitely making me want to try!
Lea Ann Brown says
September 29, 2014 at 5:30 amThanks so much! Let me know what you think if you give them a try.
Chris says
October 6, 2014 at 9:21 amI’m more of a beach sunset person so I’ll go with any western facing beach for my choice of sunset locales. Although the mentions of the Serengeti I now have the Toto song Africa looping through my head….thanks, ha ha.
I’m a lover of enchiladas as you know but I’ve never had them like this and I plan to change that post haste. Fantastic idea!
Lea Ann Brown says
October 7, 2014 at 7:21 pmI love that Toto song.
Pat Wheelefr says
June 2, 2017 at 8:04 amMy best sunsets were seen from the lagoon side of Kwajalein island in the Marshall islands in 1962/63. The sun would set over Enubuj island (we called it Carlson) across the lagoon and the entire horizon would turn to fire accented by turquoise and tan. Each one was different…and beautiful. I often wish I could see that again.
JAN T. says
January 2, 2018 at 5:44 pmWhen I was a kid, my Grandma, a New Mexico native, made stacked enchiladas. She used one of those big bricks of chili you used to be able to get. She fried the tortillas, then began stacking them, adding a big spoonful of the chili, sprinkling shredded cheese and chopped red onions on it, and repeating the process, depending on how many layers each person wanted! I don’t remember tomato and lettuce on the enchiladas, but she served a salad on the side. And the crowning glory was a fried egg or two! Note: Texas stacked enchiladas DO NOT have a fried egg on top.
JAN T. says
January 8, 2018 at 1:33 pmThis is to Lea Ann. You are absolutely right about those Texas Stacked Enchiladas! Texans just don’t know how to make ’em!!!
I have to tell ya, through my younger days, I would occasionally make the stacked enchiladas for boyfriends. I always got the same reaction: no words, but a facial expression that said “you really expect me to eat this sh..!” But, after I threatened them with their life if they didn’t at least taste them, THEY WERE HOOKED!!!
Lea Ann Brown says
January 9, 2018 at 3:44 pmHigh Five! They may know some things, but New Mexico owns the bragging rights for stacked enchiladas WITH a fried egg. 🙂