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