Why You’ll Love This Recipe
New Mexico–style stacked red enchiladas are a celebration of simplicity, tradition, and bold flavor. Unlike rolled enchiladas, this regional classic layers soft corn tortillas with rich red chile sauce, cheese, and optional toppings into a comforting, fork-tender dish. The first time I made stacked enchiladas at home, I was struck by how humble ingredients could produce such deep, complex flavor. There is no stuffing or rolling involved, which makes this recipe approachable even for beginners.
What truly defines this dish is the red chile sauce. Earthy, mildly smoky, and warming rather than fiery, it coats every layer and brings everything together beautifully. This recipe is perfect for family dinners, casual entertaining, or when you want something hearty without being complicated. Once you try these enchiladas, they quickly become a dependable favorite, especially for anyone who appreciates authentic Southwestern comfort food.
Print
New Mexico Style Stacked Red Enchiladas with Authentic Red Chile Sauce
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
New Mexico Style Stacked Red Enchiladas are a traditional dish featuring soft corn tortillas layered with red chile sauce, cheese, and a fried egg on top, rather than rolled enchiladas. They are rich, earthy, and deeply rooted in New Mexican cuisine.
Ingredients
- 2 cups red chile sauce (New Mexico red chile)
- 8 corn tortillas
- 2 cups shredded Monterey Jack or Longhorn cheese
- 4 large eggs
- 1/2 cup diced white onion
- 2 tablespoons vegetable oil
- Salt to taste
Instructions
- Heat the red chile sauce in a saucepan over low heat and keep warm.
- Heat vegetable oil in a skillet and lightly fry each corn tortilla until soft and pliable; do not crisp. Drain on paper towels.
- Place one tortilla on a plate, spoon red chile sauce over it, and sprinkle with cheese and onions.
- Add a second tortilla on top and repeat with chile sauce and cheese.
- Add a third tortilla, more sauce, and cheese to finish the stack.
- In a separate skillet, fry eggs sunny-side up or over-easy.
- Top each stack with a fried egg and spoon extra red chile sauce over the egg.
- Serve immediately while hot.
Notes
- Traditionally served stacked, not rolled.
- Can be made with or without meat such as ground beef or shredded chicken.
- Use authentic New Mexico red chile for best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: New Mexican
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Dried Red Chile Pods
Dried red chile pods are the heart of this dish. They provide depth, color, and that unmistakable New Mexico flavor. When rehydrated and blended, they form a smooth, aromatic sauce that defines the enchiladas.
Corn Tortillas
Corn tortillas are essential for authenticity. They soften beautifully when dipped in warm chile sauce and hold their structure when stacked, creating tender layers that absorb flavor.
Cheddar Cheese
Cheddar cheese adds richness and saltiness. As it melts between the tortilla layers, it balances the earthy heat of the chile sauce.
Onion
Chopped onion brings sweetness and texture. It also adds freshness that cuts through the richness of the sauce and cheese.
Garlic
Garlic deepens the savory profile of the red chile sauce. Even a small amount enhances the overall aroma and complexity.
Vegetable Oil
Oil is used lightly to toast the chile pods and soften the tortillas. This step helps release flavor and prevents the tortillas from breaking.
Salt
Salt sharpens all the flavors and ensures the chile sauce tastes balanced rather than flat.
Directions
Begin by preparing the red chile sauce. Remove stems and seeds from the dried chile pods, then lightly toast them in a dry pan for a few seconds per side until fragrant. Cover the chiles with hot water and let them soak for about 20 minutes until softened.
Transfer the softened chiles to a blender with garlic, salt, and some of the soaking liquid. Blend until smooth, adding liquid gradually to reach a pourable sauce. Strain if needed for an extra-smooth texture, then gently warm the sauce in a saucepan.
Heat a small amount of oil in a skillet. Briefly dip each corn tortilla into the warm sauce to soften it. Place one tortilla on a plate, sprinkle with cheese and onion, then repeat the layers two or three times. Finish with extra sauce on top. Serve immediately while hot and melty.
Equipment needed :
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves 4 people.
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: about 45 minutes
Storage/reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to three days. Reheat gently in a covered skillet or microwave until warmed through. Add a spoonful of extra chile sauce if needed to prevent drying out.
Variations and Customizations
Stacked red enchiladas are highly adaptable. For added protein, a fried egg on top is a traditional New Mexico touch and turns this dish into a hearty meal. I have also tried layering in shredded chicken or cooked ground beef, which works well without overpowering the chile flavor.
If you prefer a milder sauce, reduce the number of chile pods or mix in a small amount of tomato sauce. For extra heat, add a pinch of cayenne. Cheese choices can be adjusted as well; Monterey Jack or a mild white cheese melts smoothly and complements the sauce nicely.
Vegetarian versions are naturally easy, and toppings like lettuce or fresh onion can be added after cooking for contrast and crunch.
Nutrition and Dietary Info
| Nutrient | Amount per serving |
|---|---|
| Calories | 420 |
| Protein (g) | 18 |
| Carbs (g) | 32 |
| Fat (g) | 24 |
| Saturated Fat (g) | 11 |
| Fiber (g) | 6 |
| Sugar (g) | 4 |
| Sodium (mg) | 780 |
Expert Tips & Customizations
Toast chile pods lightly to avoid bitterness.
Warm tortillas gently to prevent cracking.
Adjust sauce thickness with soaking liquid.
Serve immediately for best texture and flavor.
FAQs
What makes New Mexico enchiladas different?
They are stacked rather than rolled and rely heavily on red chile sauce.
Can I make the sauce ahead of time?
Yes, the sauce can be prepared up to two days in advance and refrigerated.
Are these enchiladas very spicy?
They are typically mild to medium, depending on the chiles used.
Can flour tortillas be used?
Corn tortillas are traditional and recommended for authentic texture and flavor.
What toppings are traditional?
Fried eggs, chopped onion, and extra chile sauce are common additions.
Can this dish be frozen?
The sauce freezes well, but assembled enchiladas are best made fresh.
Conclusion
New Mexico–style stacked red enchiladas are a timeless example of how simple techniques and quality ingredients can create unforgettable flavor. With their rich red chile sauce and comforting layers, they offer a deeply satisfying meal that feels both rustic and special. This recipe brings authentic Southwestern cooking straight to your table with minimal effort and maximum reward.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!