New Mexico–Style Stacked Red Enchiladas

Introduction

New Mexico–style stacked red enchiladas are a beloved regional comfort food known for their
simplicity, bold chile flavor, and rustic presentation. Unlike rolled enchiladas, these are
layered—or “stacked”—with soft corn tortillas, rich red chile sauce, and melted cheese.
Often topped with a fried egg, this dish reflects the heart of New Mexican cuisine: humble
ingredients transformed into something deeply satisfying.

History & Cultural Background

Stacked enchiladas trace their roots to Native American and Spanish culinary traditions in
the American Southwest. New Mexico’s famous red chile, a cornerstone of the local diet,
has been cultivated for centuries. Before ovens were common, tortillas were layered with
chile and cheese for ease and efficiency. Today, this dish remains a staple in homes,
diners, and fiestas across New Mexico.

Why This Dish Is Special

Showcases authentic New Mexico red chile flavor
Simple ingredients with bold taste
Comforting, hearty, and satisfying
Customizable with meats, eggs, or beans

Ingredients

Red Chile Sauce

6 dried New Mexico red chile pods, stems and seeds removed
2 cups hot water
2 cloves garlic
½ teaspoon dried oregano
½ teaspoon ground cumin
Salt, to taste
1 tablespoon vegetable oil
1 tablespoon all-purpose flour

Enchiladas

12 corn tortillas
2 cups shredded cheddar or Longhorn cheese
Vegetable oil, for lightly frying tortillas
4 eggs (optional, for topping)

Preparation Method

Step 1: Make the Red Chile Sauce

Place the dried chile pods in a bowl and cover with hot water. Let them soak for about
20 minutes, or until softened. Transfer the chiles and soaking liquid to a blender.
Add garlic, oregano, cumin, and salt. Blend until completely smooth.

Step 2: Cook the Sauce

Heat the vegetable oil in a saucepan over medium heat. Stir in the flour and cook for
about 1 minute to remove the raw flour taste. Slowly whisk in the blended chile sauce.
Simmer for 10–15 minutes, stirring occasionally, until slightly thickened. Adjust salt
to taste.

Step 3: Prepare the Tortillas

Heat a small amount of oil in a skillet. Lightly fry each corn tortilla just until softened
and pliable—do not crisp. Drain on paper towels.

Step 4: Assemble the Stacks

Preheat the oven to 350°F (175°C). Place one tortilla on an oven-safe plate or baking dish.
Spoon red chile sauce over the tortilla and sprinkle with cheese. Repeat the layers 2–3 times,
finishing with sauce and cheese on top.

Step 5: Bake

Bake the enchilada stacks for 10–15 minutes, or until the cheese is melted and bubbly.

Optional Step: Egg Topping

Fry eggs to your preference (sunny-side up is traditional) and place one egg on top of
each enchilada stack just before serving.

Tips, Variations & Serving Ideas

Serve with refried beans or whole pinto beans on the side
Use queso blanco or a New Mexico cheese blend if available
Add cooked ground beef or shredded chicken between layers for extra protein
Top with chopped onions or a drizzle of crema if desired

Nutritional & Lifestyle Benefits

Red chile is rich in antioxidants and vitamins A and C
Corn tortillas are naturally gluten-free
High in protein when topped with eggs or meat
Filling and satisfying with moderate portions

Why Enchilada Lovers Adore This Dish

Fans of enchiladas love this stacked version for its intense chile flavor, comforting
texture, and rustic presentation. Every bite delivers layers of warmth, spice, and melted
cheese—no rolling required.

Conclusion

New Mexico–style stacked red enchiladas are more than just a meal—they’re a reflection of
history, culture, and comfort. Easy to prepare and endlessly adaptable, this dish is
perfect for family dinners, special occasions, or anyone craving authentic Southwestern
flavor. Once you try them, they’re sure to become a favorite at your table.