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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!
Course Mexican
Cuisine Mexican
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Calories 628kcal


  • 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. 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.



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.


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