New Mexico Style Stacked Red Enchiladas

Plate of New Mexico enchiladas topped with cheese and red sauce

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.

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Prep Time 15

Cook Time 35

Total Time 50

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

Preheat the oven to 350°F (175°C) and prepare your baking dish.
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.
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

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.
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

Bake in the oven for about 25 minutes, or until the cheese is bubbly and the edges are golden.
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.