New Mexico–Style Stacked Red Enchiladas
Description:
New Mexico–style stacked red enchiladas are a traditional comfort dish made with soft corn tortillas layered (not rolled) with red chile sauce and melted cheese. Simple, bold, and deeply flavorful, they’re often topped with a fried egg and served with beans on the side.
Ingredients
Red Chile Sauce
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6 dried red chile pods (New Mexico chile, stems and seeds removed)
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2 cups hot water
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2 cloves garlic
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½ teaspoon dried oregano
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½ teaspoon ground cumin
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Salt to taste
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1 tablespoon vegetable oil
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1 tablespoon all-purpose flour
Enchiladas
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12 corn tortillas
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2 cups shredded cheddar or Longhorn cheese
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Vegetable oil (for lightly frying tortillas)
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4 eggs (optional, for topping)
Instructions
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Make the red chile sauce
Place dried chile pods in a bowl and cover with hot water. Soak for 20 minutes until softened.
Transfer chiles and soaking liquid to a blender. Add garlic, oregano, cumin, and salt. Blend until smooth. -
Cook the sauce
Heat oil in a saucepan over medium heat. Stir in flour and cook for 1 minute.
Slowly whisk in the blended chile sauce. Simmer for 10–15 minutes, stirring occasionally, until slightly thickened. Adjust salt to taste. -
Prepare tortillas
Lightly fry corn tortillas in a skillet with a small amount of oil, just until softened. Drain on paper towels. -
Assemble the stacks
Preheat oven to 350°F (175°C).
Place one tortilla on an oven-safe plate or baking dish. Spoon red chile sauce over it, then sprinkle with cheese.
Repeat layers 2–3 times, finishing with sauce and cheese on top. -
Bake
Bake for 10–15 minutes, until cheese is melted and bubbly. -
Optional egg topping
Fry eggs to your liking and place one on top of each stack before serving.
Tips and Variations
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Traditionally served with refried beans or pinto beans.
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Use queso blanco or a New Mexico–style cheese blend if available.
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Add cooked ground beef or shredded chicken between layers for a heartier version.