New Mexico Style Stacked Red Enchiladas
Layers of corn tortillas, savory ground beef, melted cheese, and bold red chile sauce—this stacked enchilada dish brings true New Mexican flavor to the table.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Baked
- Cuisine: New Mexican, Southwestern
Ingredients
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)
Instructions
Preheat oven to 375°F (190°C).
In a skillet, heat olive oil. Sauté onion and garlic until softened.
Add ground beef, season with salt and pepper, and cook until browned. Stir in ½ cup of red chile sauce and remove from heat.
Lightly toast each tortilla in a dry skillet for a few seconds per side to soften.
In a baking dish, spread a thin layer of red chile sauce. Layer a tortilla, a scoop of beef mixture, a sprinkle of cheese, and a drizzle of chile sauce.
Repeat layers, stacking tortillas until all ingredients are used. Finish with sauce and cheese on top.
Bake for 15 minutes, or until cheese is bubbly and golden.
Optional: Top each enchilada stack with a fried egg and a sprinkle of black pepper before serving.
Notes
Hatch red chile sauce gives this dish its authentic New Mexico flavor.
Swap ground beef for shredded chicken or sautéed veggies for variation.
Add fresh chopped cilantro, green onions, or avocado for garnish.
Serve with pinto beans, Spanish rice, or a light salad.
Leftovers reheat well and can be stacked individually for meal prep.
