Description
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.
- Warm tortillas before stacking to avoid cracking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: New Mexican
Nutrition
- Serving Size: 1 stack (3 tortillas)
- Calories: 510
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 85mg
