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    Home > Mexican Southwest Recipes > New Mexico Stacked Enchiladas

    New Mexico Stacked Enchiladas

    Published: Nov 15, 2021 · Modified: Sep 7, 2022 by Lea Ann Brown · This post may contain affiliate links

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    New Mexico Stacked Enchiladas topped with an egg

    New Mexico claims ownership to the creation of stacked enchiladas. Instead of rolled, fried tortillas are 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.

    New Mexico Stacked Enchiladas topped with a fried egg.

    If you’re chile pepper crazed like us, don’t miss my post on Hatch Green Chile Recipes.

    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 is from New Mexico and this was his specialty and she’s made it hers.

    This recipe isn’t for casserole style baked enchiladas, where tortillas are layered with ingredients, nor are these enchiladas rolled and baked like these traditional Red Chile Enchiladas.

    These New Mexico stacked enchiladas are stand alone corn tortillas that are fried and 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.

    New Mexico Stacked Enchilada purists always top the dish with a fried egg cooked sunny side up or over medium.

    For the sauce, make your own New Mexico Red Chile Sauce using a medium heat Chimayo chile powder. You can also use Enchilada Sauce in place of the Red Chile Sauce.

    Let’s take a look.

    Why Are Stacked Enchiladas Easier?

    Common in New Mexico, stacked enchiladas are a dish you need to try. Rolling and stuffing traditional baked enchiladas can be an event. These stacked enchiladas are more of an easier no-fuss, quick-fix experience.

    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 by the creamy sunny side up egg.

    Ingredients You’ll Need:

    ingredients to make New Mexico Stacked enchiladas
    Ingredients to make stacked enchiladas
    • Red Chile Sauce or Red Enchilada Sauce
    • Diced fresh tomatoes (optional)
    • Ground Beef
    • Sweet Onion
    • Shredded Lettuce (for garnish – optional)
    • Hatch Chile Peppers
    • Oil for frying tortillas
    • 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. Here’s what I did using my friend Jennifer’s method:

    Browning beef onions and green chile peppers to make stacked enchiladas
    Brown the beef with onions and chiles

    Step 1: 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.

    How to fry corn tortillas for stacked enchiladas
    How to fry corn tortillas

    Step 2: 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.

    Placing ground beef on corn tortilla to make stacked enchiladas.
    Add ground beef
    Adding enchilada sauce to tortillas for stacked enchiladas.
    Add red chile sauce

    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 1/4 cup red chile sauce or enchilada sauce.

    adding cheese and tomatoes to corn tortillas to make stacked enchiladas
    Finish with Cheese and tomatoes
    Stacked enchiladas ready to bake
    Stacked enchiladas ready to bake

    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

    Why are my tortillas breaking when I remove them from the oil?

    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.

    Can I make stacked enchiladas ahead of time?

    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.

    Can I use another sauce beside red sauce?

    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

    Eating New Mexico Stacked Enchiladas with a knife and fork.

    If you’re looking for fresh New Mexico cuisine, 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.

    Serve this hearty fiesta style meal alongside Salsa and chips.

    More Enchilada Recipes

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      Red Chile Enchiladas, Street Style
    • Truck Stop Enchiladas with Chili con carne
      Truck Stop Enchiladas (Chili Con Carne Enchiladas)

    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.

    New Mexico Stacked Enchiladas topped with a fried egg.

    New Mexico 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!
    4.91 from 11 votes
    Print Pin Rate
    Course: Mexican
    Cuisine: Mexican
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Total Time: 50 minutes
    Servings: 4
    Calories: 628kcal
    Author: Lea Ann Brown

    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
    • 1/4 cup vegetable oil canola oil works well here
    • 2 eggs fried over easy or over medium
    Prevent your screen from going dark

    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 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. 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

    Tortillas: You can use white corn tortillas for this recipe, but the yellow corn tortillas have a stronger flavor and a stronger structure. They’ll hold up better to frying and the corn flavor will shine when topped with the enchilada sauce and the ground beef. 
    Frying Tortillas: Why are my corn tortillas breaking when I remove them from the oil? 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.
    Can this recipe be made ahead of time? 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.
    Vegetarian: Omit the ground beef and make this recipe a vegetarian entree.
    Ground Beef Seasoning: If you’d like to add a bit of seasoning to the ground beef, add a couple of pinches of chili powder, or New Mexico red chile powder. A spoonful of taco seasoning will also work here.

    Nutrition

    Calories: 628kcal | Carbohydrates: 34g | Protein: 41g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 1357mg | Potassium: 1060mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1491IU | Vitamin C: 24mg | Calcium: 736mg | Iron: 5mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Stacked Enchiladas …They’re what’s for Dinner.

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    Reader Interactions

    Comments

    1. JAN T. says

      January 02, 2018 at 5:44 pm

      4 stars
      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.

      Reply
    2. Pat Wheelefr says

      June 02, 2017 at 8:04 am

      5 stars
      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.

      Reply
    3. Chris says

      October 06, 2014 at 9:21 am

      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!

      Reply
      • Lea Ann Brown says

        October 07, 2014 at 7:21 pm

        I love that Toto song.

        Reply
    4. ATasteOfMadness says

      September 27, 2014 at 4:18 pm

      This looks amazing! I have never made enchiladas this way, but you are definitely making me want to try!

      Reply
      • Lea Ann Brown says

        September 29, 2014 at 5:30 am

        Thanks so much! Let me know what you think if you give them a try.

        Reply
    5. Susan says

      September 26, 2014 at 4:16 pm

      They sound fantastic, Lea Ann! I’m drooling over these. Thanks so much for the recipe!

      Reply
      • Lea Ann Brown says

        September 29, 2014 at 5:31 am

        You are so welcome Susan.

        Reply
    6. Abbe@This is How I Cook says

      September 25, 2014 at 3:32 pm

      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!

      Reply
      • Lea Ann Brown says

        September 29, 2014 at 5:32 am

        Thanks Abbe. I need to perfect my Red Chile sauce, and make it mine.

        Reply
    7. Vickie says

      September 25, 2014 at 10:01 am

      5 stars
      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!

      Reply
      • Lea Ann Brown says

        September 29, 2014 at 5:34 am

        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.

        Reply
      • Gloria says

        August 27, 2017 at 2:30 pm

        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

        Reply
    8. Carol at Wild Goose Tea says

      September 24, 2014 at 6:23 pm

      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.

      Reply
      • Lea Ann Brown says

        September 29, 2014 at 5:35 am

        Thanks Carol. This really had a nice spice to it. And I’m with you, I choose chile powder that is to my tolerance.

        Reply
    9. Coffee and Crumpets says

      September 24, 2014 at 6:58 am

      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!

      Reply
      • Lea Ann Brown says

        September 29, 2014 at 5:35 am

        Thanks Nazneen

        Reply
    10. cheri says

      September 22, 2014 at 4:56 pm

      Hi Lea Ann, what a wonderful recipe, never have staked tortillas before in a dish like this, will try next time. Pinned!

      Reply
      • Lea Ann Brown says

        September 29, 2014 at 5:36 am

        Thanks for that pin Cheri.

        Reply
    11. Lea Ann Brown says

      September 22, 2014 at 9:21 am

      This is a first for me Ansh. I bet our friend Yvette makes killer stacked enchiladas.

      Reply
    12. Robyn says

      September 22, 2014 at 6:56 am

      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!

      Reply
      • Lea Ann Brown says

        September 22, 2014 at 9:12 am

        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.

        Reply
    13. Yvette (Muy Bueno) says

      September 21, 2014 at 6:33 pm

      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!

      Reply
      • Lea Ann Brown says

        September 22, 2014 at 9:13 am

        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.

        Reply
    14. Penny says

      September 21, 2014 at 5:12 pm

      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.

      Reply
      • Lea Ann Brown says

        September 22, 2014 at 9:14 am

        I can only imagine those sunsets at Lake Lure. Adding water is always a treat. Thanks Penny.

        Reply
    15. Debra says

      September 21, 2014 at 4:54 pm

      5 stars
      How apropos b/c my favorite place to view a sunset is NM!!!! (But, there are some spectacular colors here in our OK sunsets.)

      Reply
      • Lea Ann Brown says

        September 22, 2014 at 9:15 am

        The flat plains of Kansas with a golden wheat field isn’t to shabby either. I remember many incredible sunsets growing up.

        Reply
    16. Larry says

      September 21, 2014 at 4:21 pm

      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.

      Reply
      • Lea Ann Brown says

        September 22, 2014 at 9:17 am

        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.

        Reply
        • Gloria says

          August 27, 2017 at 2:24 pm

          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

    17. Heather says

      September 21, 2014 at 3:41 pm

      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!

      Reply
      • Lea Ann Brown says

        September 22, 2014 at 9:17 am

        That’s an egg! 🙂

        Reply
    18. adam j. holland says

      September 21, 2014 at 3:15 pm

      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).

      Reply
      • Lea Ann Brown says

        September 22, 2014 at 9:19 am

        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.

        Reply
    19. Sam @ My Carolina Kitchen says

      September 21, 2014 at 10:19 am

      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

      Reply
      • Lea Ann Brown says

        September 22, 2014 at 9:20 am

        Those exotic sunsets are even better …. well, because they’re exotic. Thanks Sam.

        Reply
    20. Shellie says

      September 21, 2014 at 9:26 am

      5 stars
      Enticing photos., and flavor recipe. I can’t wait to put an egg on mine!

      Reply
      • Lea Ann Brown says

        September 22, 2014 at 9:20 am

        Thanks Shellie.

        Reply
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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

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