New Mexico Style Stacked Red Enchiladas

Why You’ll Love This Recipe

I love how simple yet flavorful this dish is. The layering style is easier than rolling, and it really lets the red chile sauce shine in every bite. The beef is savory and spiced, the cheese is gooey, and the soft corn tortillas soak up all the delicious flavor. And that optional fried egg on top? It makes it extra special. Whether I’m feeding family or just making a cozy dinner for myself, this recipe delivers every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12 corn tortillas

• 1 lb ground beef (or shredded chicken)

• 2 cups red chile sauce (homemade or store-bought)

• 2 cups shredded cheddar and Monterey Jack cheese blend

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp olive oil

• Salt and pepper to taste

• 2 fried eggs (optional, for topping)

Directions

1. I preheat the oven to 375°F (190°C).

2. In a skillet, I heat olive oil and sauté the onion and garlic until soft. I add the ground beef, season it with salt and pepper, and cook until browned. Then I stir in about ½ cup of the red chile sauce to blend the flavors.

3. In a dry skillet, I lightly fry each tortilla for a few seconds per side to soften them—this keeps them from tearing when stacked.

4. In a baking dish, I spread a thin layer of red chile sauce. I add one tortilla, a scoop of the beef mixture, a bit of shredded cheese, and another drizzle of sauce.

5. I repeat the layers until all tortillas are used, finishing with plenty of sauce and cheese on top.

6. I bake the dish for 15 minutes, until the cheese is melted, bubbly, and slightly golden.

7. For the full New Mexico experience, I top each stack with a freshly fried egg and a sprinkle of black pepper before serving.

Servings and timing

This recipe makes 4 servings.

• Prep time: 20 minutes

• Cook time: 25 minutes

• Total time: 45 minutes

Variations

• I switch the beef for shredded chicken or even sautéed vegetables for a vegetarian option.

• For more spice, I use hot Hatch red chile or stir in a pinch of cayenne with the meat.

• I’ve also added black beans or corn to the filling for extra texture.

• If I’m short on time, I use pre-cooked meat or rotisserie chicken to speed things up.

• I occasionally top it with avocado slices or a dollop of sour cream for contrast.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I place a portion in a covered dish and bake at 350°F until warmed through, or microwave it for about 2 minutes. The fried egg topping is best added fresh, so I cook a new one when reheating.

FAQs

What’s the difference between stacked and rolled enchiladas?

Stacked enchiladas are layered like a lasagna, while rolled ones are filled and rolled like burritos. I find stacked versions easier to assemble and just as tasty.

Can I use flour tortillas instead of corn?

I stick with corn for that traditional New Mexican taste and texture. Flour tortillas can get too soft and mushy in this recipe.

How spicy is red chile sauce?

It depends on the chiles used. Hatch red chile can be mild to hot. I taste the sauce first and adjust the heat level with extra spice if needed.

Can I make this dish ahead of time?

Yes, I assemble everything (except the fried eggs) a day ahead and refrigerate. I bake it fresh when ready to serve and top with eggs right before eating.

What kind of cheese works best?

I like a blend of cheddar and Monterey Jack for a balance of flavor and meltiness. Pepper Jack adds a spicy kick if I want more heat.

Conclusion

New Mexico Style Stacked Red Enchiladas are a warm, cheesy, chile-soaked dish that always hits the spot. I love the bold flavors, the comfort of the layers, and the ease of putting it all together. Whether I go classic with beef or mix things up with veggies or chicken, it’s a meal that brings real Southwestern soul to the table.