I always come back to this New Mexico style stacked red enchiladas recipe when I want something comforting, hearty, and full of bold chile flavor. Instead of rolling tortillas, I stack them with layers of rich red chile sauce, seasoned meat, and melted cheese. This method feels rustic and simple, and I love how every bite is saucy and satisfying.
Why You’ll Love This Recipe
I love this recipe because it is easy to prepare and delivers deep, traditional Southwestern flavor. The stacked style saves time and effort, and I still get beautifully layered enchiladas without the extra work. I also enjoy how adaptable it is, whether I make it with beef, chicken, or keep it meatless. It is one of those meals that always feels warm and comforting.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
12 corn tortillas
1 pound ground beef or shredded chicken
2 cups red chile sauce, homemade or store-bought
2 cups shredded cheese, such as cheddar or a Mexican blend
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons oil
1 teaspoon salt
½ teaspoon black pepper
Directions
I begin by heating the oil in a skillet over medium heat. I add the chopped onion and cook it until soft, then stir in the garlic. I add the ground beef and cook until fully browned, seasoning it with salt and pepper. If I am using shredded chicken instead, I simply warm it gently with a little red chile sauce and seasoning.
I warm the red chile sauce in a small saucepan so it is hot and ready. I lightly warm the corn tortillas in a dry skillet or microwave so they stay soft and flexible.
To assemble, I place one tortilla on a plate or baking dish and spoon red chile sauce over it. I add a portion of meat and sprinkle cheese on top. I repeat these layers until I have three tortillas stacked, then finish with extra sauce and cheese.
I place the stacked enchiladas in the oven and bake them until the cheese is melted and everything is heated through.
Servings And Timing
I usually make this recipe to serve 4 people.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Variations
I often make this dish without meat by adding extra cheese and red chile sauce. Sometimes I add a fried egg on top for a traditional touch. I also like using different cheeses or adding sliced onions between the layers for more texture and flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven so the tortillas stay soft and the cheese melts evenly, but reheating in the microwave also works well.
FAQs
Can I make these enchiladas without meat?
I make them meatless quite often, and they are still very flavorful with just cheese and red chile sauce.
What type of red chile sauce works best?
I like using a New Mexico–style red chile sauce, but any good-quality red enchilada sauce works.
Can I assemble the enchiladas ahead of time?
I can assemble them a few hours ahead, refrigerate them, and bake them just before serving.
Do I need to fry the tortillas?
I do not fry them, but warming them helps prevent cracking and improves the texture.
Can I freeze stacked enchiladas?
I can freeze them, but I prefer them fresh or refrigerated since freezing can soften the tortillas too much.
Conclusion
This New Mexico style stacked red enchiladas recipe is one of my favorite comfort meals because it is simple, flavorful, and easy to customize. I love how the layers soak up the red chile sauce and how satisfying the final dish feels every time I make it.
These New Mexico Style Stacked Red Enchiladas are a comforting, bold-flavored Southwestern classic. Layers of corn tortillas, rich red chile sauce, seasoned meat, and melted cheese make this rustic, hearty dish a go-to for an easy, satisfying meal.
Ingredients
12 corn tortillas
1 pound ground beef or shredded chicken
2 cups red chile sauce, homemade or store-bought
2 cups shredded cheese (cheddar or Mexican blend)
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons oil
1 teaspoon salt
½ teaspoon black pepper
Instructions
Preheat oven to 375°F (190°C).
In a skillet over medium heat, heat oil and sauté onion until soft. Add garlic and cook for 1 minute more.
Add ground beef and cook until browned, seasoning with salt and pepper. (If using shredded chicken, warm it with some chile sauce and seasoning.)
Heat the red chile sauce in a small saucepan until hot.
Warm corn tortillas in a dry skillet or microwave until soft and pliable.
To assemble: Place one tortilla on a plate or baking dish, spoon chile sauce over it, add some meat, and sprinkle with cheese. Repeat layers until you have three tortillas per stack. Finish with extra sauce and cheese on top.
Bake the stacked enchiladas for 15–20 minutes, until heated through and cheese is melted.
Serve hot, optionally topped with a fried egg or fresh garnishes.
Notes
Make it meatless with just cheese and red chile sauce.
Add a fried egg on top for a traditional New Mexican touch.
Try different cheeses or layer in sliced onions for variety.
