New Mexico Style Stacked Red Enchiladas Recipe – Cozy, Cheesy Layers of Home

There’s a smell that brings me right back to my grandmother’s kitchen: warm corn tortillas kissed by red chile and melted cheese bubbling on top. That memory is why I love making New Mexico Style Stacked Red Enchiladas — they’re simple, honest, and they taste like a hug. Right away, you’ll notice the chile’s smokiness and the comforting, cheesy layers that make everyone around the table slow down and smile. If you like hearty, homey meals, keep reading and I’ll walk you through it like a friend.

(If you want a sweet finish later, try these red velvet sheet cake for dessert — it’s one of my favorites.)

Why You’ll Love It

• Quick and easy to make, so you can feed a family on a weeknight.
• Comforting homemade flavor with that signature red chile warmth.
• Made with simple ingredients you probably already have.
• Great for any occasion — from a cozy dinner to a casual holiday table.
• Always a crowd-pleaser because of the cheese and layers.

(Also, if you’re in the mood for something savory another night, try the pan-seared steak with garlic butter — it’s a winner.)

Ingredients You’ll Need

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

Chef note: If you use shredded chicken, toss it with a little extra sauce so the layers stay moist. Also, lightly frying the tortillas makes them more pliable and less likely to break.

How to Make It

1. Preheat the oven to 375°F (190°C). While it warms, you’ll have time to prep onions and garlic.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, and sauté until soft and fragrant. You’ll smell the garlic right away, and the onions will turn translucent.
3. Add 1 lb ground beef to the skillet. Season with salt and pepper, and cook until nicely browned. Break it up with a spoon so it’s crumbly and even. Then stir in 1/2 cup of the red chile sauce so the meat gets a little red warmth.
4. Lightly fry each tortilla in a dry skillet for just a few seconds per side. You’ll hear a soft sizzle; that’s when they’re ready. This step makes them flexible and helps them hold the layers.
5. In a baking dish, spread a thin layer of red chile sauce across the bottom. Place one tortilla down, add a scoop of the beef mixture, sprinkle some of the cheese blend, and drizzle a little more sauce on top. The layers should look rustic and inviting.
6. Repeat with the rest of the tortillas, meat, cheese, and sauce until you’ve used them all. Finish with sauce and a generous layer of cheese on the top so it melts and browns beautifully.
7. Bake for 15 minutes, or until the top is bubbly and golden. The kitchen will smell incredible — smoky, cheesy, and homey.
8. Optional: Top each stack with a fried egg and a sprinkle of black pepper just before serving. The runny yolk adds a silky richness that’s hard to resist.

For a playful twist, try the stack with shredded chicken and a splash of lime juice for brightness. Also, if you like a crisp top, broil for 1–2 minutes at the end, watching carefully.

Kitchen Tips

• Time-saver: Brown the meat and prep the tortillas while the oven preheats, so you can assemble quickly.
• Fix for dryness: If the stacks seem dry, pour another 1/4 cup of sauce over the whole dish before baking. That brings back moisture without watering things down.
• Flavor twist: Stir a spoonful of roasted green chile into the meat for a half-and-half New Mexico kick.

(If you want a side that pairs well, our Southern smothered chicken has a different kind of comfort that friends rave about.)

Serving Ideas

Serve these New Mexico Style Stacked Red Enchiladas warm, straight from the oven. They’re perfect for:

• Family dinners and lazy Sundays when you want something comforting.
• A cozy brunch when you top each stack with a fried egg and a bright sprinkle of cilantro.
• Holiday gatherings as a hearty main alongside simple sides like rice and beans.

Garnish ideas: chopped cilantro, sliced green onions, a dollop of sour cream, or pickled red onions for brightness. The contrast makes each bite more interesting and homey.

Storing & Leftovers

• Fridge: Store covered for up to 3–4 days. Reheat in the oven at 350°F until warmed through.
• Freezer: Freeze individual portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Leftover fun: Make a breakfast sandwich with a slice of the stack and a fried egg, or chop leftovers into a filling for quesadillas.

FAQs

Q: Can I make this ahead of time?
A: Definitely! Assemble, cover, and refrigerate. Bake when you’re ready — sometimes the flavors deepen nicely overnight.

Q: Can I swap any ingredients?
A: Of course! Swap ground beef for shredded chicken, turkey, or a mix of roasted veggies. This recipe is forgiving and flexible.

Q: What’s the best way to serve it?
A: Serve fresh from the oven while the cheese is gooey and the chile is fragrant. Add a fried egg for brunch-style richness.

Q: How do I know it’s perfectly cooked?
A: Look for bubbly, golden cheese and that warm, smoky aroma. Those are your cues that it’s ready.

(For a sweet note after dinner, try these sparkly red velvet cookies — they pair surprisingly well.)

Conclusion

I hope this recipe brings you the same cozy satisfaction it brings me when I slice into a warm, cheesy stack. For more stacked enchilada inspiration and regional twists, check out this New Mexico Stacked Enchiladas | Cooking On The Ranch post, and for another take on red sauce enchiladas see Stacked Red Enchiladas (Enchiladas Rojas) – Muy Bueno. Give these New Mexico Style Stacked Red Enchiladas a try, and then make them your own — they’ll feel like an old friend in no time.

New Mexico Style Stacked Red Enchiladas

Experience the warm, comforting flavors of New Mexico Style Stacked Red Enchiladas, featuring layers of corn tortillas, ground beef or shredded chicken, red chile sauce, and melty cheese.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 450

Ingredients Method Notes

Ingredients

  

Main ingredients

• 12 pieces corn tortillas
• 1 lb ground beef or shredded chicken Use shredded chicken tossed with extra sauce for moist layers.
• 2 cups red chile sauce Homemade or store-bought, use your favorite for best flavor.
• 2 cups shredded cheddar and Monterey Jack cheese blend
• 1 small onion finely chopped
• 2 cloves garlic, minced Fresh garlic gives it that extra flavor boost.
• 1 tbsp olive oil
• to taste Salt and pepper
• 2 pieces fried eggs (optional, for topping) Adds a silky richness.

Method

 

Preparation

1. Preheat the oven to 375°F (190°C).
2. Heat 1 tbsp olive oil in a skillet over medium heat.
3. Add the finely chopped onion and minced garlic, and sauté until soft and fragrant.
4. Add 1 lb ground beef to the skillet. Season with salt and pepper, and cook until nicely browned.
5. Stir in 1/2 cup of the red chile sauce.

Assembly

1. Lightly fry each tortilla in a dry skillet, just a few seconds per side until pliable.
2. In a baking dish, spread a thin layer of red chile sauce across the bottom.
3. Layer a tortilla, beef mixture, cheese, and sauce. Repeat until all ingredients are used.
4. Finish with sauce and a generous layer of cheese on top.

Baking

1. Bake for 15 minutes, until the top is bubbly and golden.
2. Optional: Top each stack with a fried egg and a sprinkle of black pepper before serving.

Notes

For a crispy top, broil for 1–2 minutes at the end. Store in the fridge for up to 3-4 days, or freeze for up to 2 months. Reheat in the oven.