New Mexico claims ownership to the creation of stacked enchiladas. Instead of rolled, fried tortillas are flat enchiladas, stacked with a mixture of ground beef and melted cheese and red chile sauce. In traditional New Mexico style, the enchiladas are then topped with a fried egg. Stacked enchiladas are guaranteed to bring your taste buds alive with true Southwestern charm.
Why Are Stacked Enchiladas Easier?
Common in New Mexico, stacked enchiladas use the same ingredients as traditional enchiladas, but rather than rolled inside of a corn tortilla, the ingredients are stacked. Which makes for an easier no-fuss, quick-fix experience.
For this recipe, these New Mexico stacked enchiladas use stand alone corn tortillas that have been fried then layered with enchilada sauce, ground beef and cheese. Once stacked, the enchiladas are then baked long enough to simply melt the cheese and bring the ingredients together.
The corn tortillas stay crispy in spots and soft and chewy in others by absorbing the sauce and the juices from the ground beef and fresh tomatoes.
And there’s that ooey-gooey cheesy part. The strong Southwestern flavors of this wonderful creation are truly enhanced when the yolk of the egg mixes in with the other ingredients.
This recipe is compliments of one of my New Mexico born and raised chef instructors at Culinary School. He referred to them as Santa Fe Enchiladas.
Being a New Mexico Stacked Enchilada purist, he always tops the dish with a fried egg cooked sunny side up or over medium. His family made stacked enchiladas with ground beef, but these can also be made meatless.
For the sauce, make your own New Mexico Red Chile Sauce using a medium heat Chimayo chile powder. You can also use this Easy enchilada Sauce in place of the Red Chile Sauce.
Let’s take a look.
Ingredients You’ll Need:
Ingredients to Make Stacked Enchiladas
- Red Chile Sauce or Red Enchilada Sauce
- Diced fresh tomatoes (optional)
- Ground Beef: Choose a lean blend. 93-7% works well here.
- Sweet Onion
- Shredded Lettuce (for garnish – optional) Iceberg lettuce is a good choice here.
- Hatch Chile Peppers: Roasted, peeled, and diced
- Oil for frying tortillas. A neutral oil works well here. Canola and Vegetable oil are good choices.
- Eggs
- Yellow Corn Tortillas
- Shredded Cheese: I like to use a blend of cheddar and white melting cheese. Monterey Jack, Pepper Jack and Muenster are good choices here.
Ingredient Subs and Substitutions
- Enchilada Sauce: If you don’t want to make your own homemade enchilada sauce, purchase canned. Purchasing one 19-ounce, or two 10 ounce cans will give you plenty of sauce.
- Tomatoes: If fresh tomatoes are out of season, use Cherub cherry tomatoes. Don’t substitute canned tomatoes for fresh. Canned tomatoes, even drained will offer too much liquid, causing the tortillas to become soggy. Omit tomatoes in this case.
- Ground Beef: Substitute ground turkey or ground chicken in place of the ground beef. Shredded chicken will also work like a charm here. Or omit the meat entirely and make these vegetarian stacked enchiladas. You can also substitute black beans for the ground beef.
- Tortillas: I prefer yellow corn tortillas for this recipe because they’re sturdier and have a more defined corn flavor. You can substitute white corn tortillas if you don’t have yellow.
- Shredded Cheese: To make this recipe even easier, grab a package of Mexican blend shredded cheese at the grocery store.
Step by Step Instructions
Looking around on the web I found several versions of Stacked Enchiladas. Many don’t use ground beef, just cheese and the red chile sauce. We’ll make this version with ground beef.
- Step 1: Brown The Beef With Onions and Chile Peppers: Heat a fry skillet over medium heat. Once the pan is hot, add the ground beef and onions. Add a couple of pinches of chili powder to the ground beef to add a kick of flavor. Cook until ground beef is just starting to lose its pink color. Add the chopped chiles and stir until chiles are warm and ground beef is no longer pink.
- Step 2: How To Fry Corn Tortillas: The corn tortillas for are handled a bit differently than rolled and baked enchiladas. We’ll skip the step of dipping the fried tortilla in the enchilada sauce, and simply fry the corn tortilla. I like to use my omelette pan. Heat the pan on medium high heat. Once hot, add the oil and heat until the oil is shimmering. One by one, place the corn tortillas in the hot oil and cook for 30 seconds. No need turn them. Once you see bubbles starting to form on the tortilla (see photo of the tortilla in the pan above), using a spatula, remove the tortilla to a plate lined with a paper towel. Repeat with the rest of the tortillas.
- Step 3: Start building the stacked enchiladas.Using an oven proof pan, start by placing enough of the ground beef, onion and chile pepper mix on a corn tortilla. Then add ¼ cup red chile sauce or enchilada sauce.
- Step 4: Finish by adding a good handful of grated cheese and a sprinkle of chopped tomato. Repeat with one more layer. Add cheese and sauce to the top of the third tortilla. These stacked enchiladas are ready to bake just long enough to melt that cheese. Use a comal or a baking sheet.
Step 5: In the meantime, fry two eggs to sunny-side up stage.
Variations
These stand alone enchiladas are easy to customize and personalize. Switch things up and add sliced radishes, chopped cilantro. Add corn and even black beans to make this a vegetarian stacked enchilada dinner. A drizzle of sour cream will make this a Tex-Mex version.
FAQ’s
There are two reasons for this. Either your oil is not hot enough, or you’re not cooking them long enough. I always lose or sacrifice a couple of tortillas during this process. Play with the heat until the tortilla fries just enough to be almost crispy in 30 seconds.
I recommend that you assemble and bake these enchiladas when you’re planning on eating them. Storing fried tortillas can turn them soggy or rubbery. If you’re making red chile sauce or homemade enchilada sauce, that piece of this meal most certainly should be prepared ahead of time.
I’m so glad you asked! Try Hatch Green Chile Sauce for a verde experience. A mole sauce would bring this dish to a whole new level of earthiness.
Recipe for New Mexico Stacked Enchiladas
If you’re looking for fresh New Mexico cuisine, I hope you give this Stacked Enchilada recipe a try. They’re a wonderful treat and a great introduction to New Mexico Cuisine.
Serve this hearty fiesta style meal alongside Salsa and chips. Or with Cowboy Beans.
More Enchilada Recipes
And if you’ love Mexican food as much as we do, don’t miss my Mexican Food and Southwest Recipes Category. You’ll find lots of fun recipe to spice up your meal plans, including the most popular on my site for Hatch Green Chile with Pork.
If you’re chile pepper crazed like us, don’t miss my post on Chili vs Chile for more Hatch Green Chile Recipes.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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New Mexico Stacked Enchiladas
Ingredients
- 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
- ¼ cup vegetable oil canola oil works well here
- 2 eggs fried over easy or over medium
Instructions
- 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 ¼ cup ground beef and ¼ 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. Place the third tortilla on top and sprinkle with cheese and sauce. 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.
Video
Notes
Nutrition
Stacked Enchiladas …They’re what’s for Dinner.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
When 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.
My 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.
I’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!
I love that Toto song.
This looks amazing! I have never made enchiladas this way, but you are definitely making me want to try!
Thanks so much! Let me know what you think if you give them a try.
They sound fantastic, Lea Ann! I’m drooling over these. Thanks so much for the recipe!
You are so welcome Susan.
I 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!
Thanks Abbe. I need to perfect my Red Chile sauce, and make it mine.
I 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!
Well, 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.
A 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
I 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.
Thanks Carol. This really had a nice spice to it. And I’m with you, I choose chile powder that is to my tolerance.
What’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!
Thanks Nazneen
Hi Lea Ann, what a wonderful recipe, never have staked tortillas before in a dish like this, will try next time. Pinned!
Thanks for that pin Cheri.
This is a first for me Ansh. I bet our friend Yvette makes killer stacked enchiladas.
My 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!
Same 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.
That’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!
Have 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.
The 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.
I can only imagine those sunsets at Lake Lure. Adding water is always a treat. Thanks Penny.
How apropos b/c my favorite place to view a sunset is NM!!!! (But, there are some spectacular colors here in our OK sunsets.)
The flat plains of Kansas with a golden wheat field isn’t to shabby either. I remember many incredible sunsets growing up.
I 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.
This 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.
A 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
Is 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!
That’s an egg! 🙂
First, 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).
Those 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.
I’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
Those exotic sunsets are even better …. well, because they’re exotic. Thanks Sam.
Enticing photos., and flavor recipe. I can’t wait to put an egg on mine!
Thanks Shellie.