New Mexico Style Stacked Red Enchiladas Recipe – Cozy, stacked comfort from my kitchen to yours

Introduction

The house smells like warm chile and browned beef. I can hear the cheese bubbling as I slide the pan into the oven. This memory, and the first bite of my New Mexico Style Stacked Red Enchiladas, always takes me back to Sunday dinners. If you want the full recipe notes and a printable version, check my recipe page. This always takes me back to Sunday dinners.

Why You’ll Love This

• Layers of chile and cheese in every forkful — deeply comforting.
• Quick to pull together on weeknights; oven does the work.
• Budget-friendly and kid-approved, especially if you add a fried egg.

Quick Recipe Snapshot

• Servings: 4 generous stacks
• Prep time: 15 minutes
• Cook time: 35 minutes (including baking)
• Total time: 50 minutes
• Skill level: Easy
• Taste: savory + slightly smoky red chile, melty cheese
  Warm, simple, and forgiving — you’ll feel confident making this.

Ingredients You’ll Need

• 12 corn tortillas
• 1 lb ground beef (or shredded chicken)
• 2 cups red chile sauce (homemade or store-bought)
• 2 cups shredded cheddar and Monterey Jack cheese blend
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 fried eggs (optional, for topping)

Chef notes:

• Fresh garlic = bigger flavor
• Use mild or hot chile to taste
• Corn tortillas soften nicely when stacked

How to Make It

1. First, preheat the oven to 350°F (175°C). Get your baking dish ready.
2. Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and garlic. Sauté until soft and glossy, about 3–4 minutes. You’ll smell the garlic bloom.
3. Then add the ground beef (or shredded chicken). Brown it, breaking it up with a spoon. Cook until no pink remains and juices mostly evaporate. Season with salt and pepper. Taste and adjust.
4. Next, ladle a thin puddle of red chile sauce into the bottom of your baking dish so the first tortillas don’t stick. Layer four corn tortillas in a single layer.
5. Now build: spread a layer of the meat, then a good drizzle of red chile sauce, then a handful of cheese. Repeat the layers until you use everything. Finish with cheese on top so it melts into a golden crown.
6. Put the dish in the oven and bake for about 25 minutes, or until cheese bubbles and edges turn golden. You want bubbling and lightly browned cheese for that perfect pull.
7. Finally, let the stacks rest 5 minutes. If using, fry eggs sunny-side up in a hot skillet and place one over each stack. Drizzle extra chile sauce to serve.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use store-bought red chile sauce on busy nights; it speeds prep.
2. Common mistake + fix: If tortillas crack, warm them quickly in a damp towel for 20 seconds. They’ll layer neatly.
3. Simple variation: Stir diced green chiles into the meat for a smoky kick.

Serving Ideas

• Weeknight dinner: Serve with a crisp green salad and lime wedges.
• Brunch twist: Top with fried eggs and pair with roasted potatoes. Try my 2-ingredient apple cinnamon roll bake for a sweet finish.
• Family-style holiday: Let everyone add toppings at the table — cilantro, pickled onions, or crema.
  Optional garnishes: chopped cilantro, sliced radishes, crema, or extra chile sauce.

Storing & Leftovers

• Fridge: Store airtight for up to 3 days.
• Freezer: Freeze in portions for up to 2 months; thaw overnight in the fridge.
• Reheat: Warm gently in a 325°F oven to keep tortillas from getting soggy.
  Leftover idea: Turn slices into a hearty breakfast burrito with a fried egg.

FAQs

Q: Can I make this ahead?
A: Yes. Assemble the stacks, cover, and refrigerate up to 24 hours. Bake when ready, adding a few extra minutes.

Q: What substitutions work?
A: Swap shredded chicken for beef, or use a mild vegetarian crumbled mix. You can also use a pepper jack blend for more heat.

Q: How do I know it’s done?
A: The cheese should be melted, bubbly, and lightly golden at the edges. The sauce will simmer up the sides slightly.

Q: Can I freeze New Mexico Style Stacked Red Enchiladas?
A: Absolutely — freeze wrapped portions; reheat covered to preserve moisture.

Also, desserts pair well; I sometimes serve 3-ingredient Mounds-style bars for a quick sweet finish.

Final Thoughts

I make these New Mexico Style Stacked Red Enchiladas when I want something that comforts and feeds a crowd without fuss. Tweak the heat, add a fried egg, and make it yours. New Mexico Style Stacked Red Enchiladas

Conclusion

For another take on stacked enchiladas, see this version from New Mexico Stacked Enchiladas | Cooking On The Ranch, and for a slightly different home-cook perspective try New Mexico Stacked Enchiladas – House of Nash Eats.

New Mexico Style Stacked Red Enchiladas

Cozy, stacked comfort with layers of savory red chile, melty cheese, and your choice of meat. Perfect for weeknight dinners or special family gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 550

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 12 pieces corn tortillas
• 1 lb ground beef (or shredded chicken) Substitute chicken for a lighter option.
• 2 cups red chile sauce Homemade or store-bought.
• 2 cups shredded cheddar and Monterey Jack cheese blend
• 1 small onion, finely chopped
• 2 cloves garlic, minced Fresh garlic for bigger flavor.
• 1 tbsp olive oil
• to taste salt and pepper
• 2 pieces fried eggs Optional, for topping.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and prepare your baking dish.
2. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, and sauté until soft and glossy, about 3-4 minutes.
3. Add the ground beef (or shredded chicken) and cook until browned, breaking it up with a spoon. Season with salt and pepper, then taste and adjust.

Assembly

1. Ladle a thin puddle of red chile sauce into the bottom of your baking dish to prevent sticking. Layer four corn tortillas in a single layer.
2. Spread a layer of the meat mixture, followed by a drizzle of red chile sauce, and a handful of cheese. Repeat the layers until everything is used, finishing with cheese on top.

Baking

1. Bake in the oven for about 25 minutes, or until the cheese is bubbly and the edges are golden.
2. Let the stacks rest for 5 minutes. If using, fry the eggs sunny-side up and place one over each stack. Drizzle with extra chile sauce to serve.

Notes

Use store-bought red chile sauce for busy nights. If tortillas crack, warm them in a damp towel to layer neatly. Try adding diced green chiles to the meat for extra flavor.