Here’s an authentic New Mexico–style stacked red enchiladas recipe 🌶️
(Simple, saucy, and very different from rolled enchiladas.)
🌶️ New Mexico Style Stacked Red Enchiladas
What Makes Them “New Mexico Style”
- Stacked, not rolled
- Red chile sauce (New Mexico red chile, not Tex-Mex enchilada sauce)
- Corn tortillas
- Topped with a fried egg (traditional but optional)
- Usually simple: cheese, onion, chile
Ingredients (Serves 2–3)
Red Chile Sauce
- 6–8 dried New Mexico red chile pods
- 2 cups water or broth
- 1 garlic clove
- ½ tsp salt (to taste)
- ½ tsp Mexican oregano (optional)
Enchiladas
- 8–10 corn tortillas
- 1½ cups shredded cheese (cheddar, longhorn, or Monterey Jack)
- ¼ cup chopped white onion
- Oil (for frying tortillas)
- Fried eggs (1 per stack, optional but traditional)
Instructions
1️⃣ Make the Red Chile Sauce
- Remove stems and seeds from chile pods.
- Toast chiles briefly in a dry skillet (5–10 seconds per side).
- Soak chiles in hot water for 20–30 minutes.
- Blend soaked chiles with garlic, salt, oregano, and soaking liquid until smooth.
- Simmer sauce 10–15 minutes until slightly thickened.
2️⃣ Prepare Tortillas
- Lightly fry corn tortillas in oil (just soft, not crispy).
- Drain on paper towels.
3️⃣ Assemble the Stacks
- Dip a tortilla into warm red chile sauce.
- Place on a plate.
- Add cheese and a little onion.
- Repeat layers (usually 3 tortillas per stack).
- Spoon extra sauce over the top.
4️⃣ Finish & Serve
- Add a fried egg on top (runny yolk is classic).
- Garnish with more onion or cheese.
- Serve hot.
🌶️ Optional Add-Ins (Still Traditional)
- Shredded chicken
- Ground beef
- Carne adovada
- Pinto beans on the side
🔥 New Mexico Tip
Ask “Red or green?”
✔ Red = earthier, deeper flavor
✔ Green = brighter, roasted chile
✔ Christmas = both
If you want, I can also share:
- Carne adovada red enchiladas
- Green chile stacked enchiladas
- Hatch chile version
- Restaurant-style plating
Just say the word 🌶️
