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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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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.