New Mexico’s signature stacked enchiladas are a comfort dish like no other. Instead of the rolled style found across much of the Southwest, these enchiladas are built in layers—soft corn tortillas, seasoned beef, molten cheese, and a bold, earthy red chile sauce cascading over the top. It’s simple in structure but incredibly rich in flavor, creating a dish that feels both homey and deeply rooted in local tradition.
The heart of this recipe is the red chile sauce. Whether you use homemade or a high-quality New Mexican red chile, its depth and earthiness bring everything together. The sauce soaks into the tortillas, mingles with the savory beef, and melts the cheese into a luscious, satisfying stack. Every layer adds something essential, and the result is hearty, bold, and unmistakably New Mexican.
What makes stacked enchiladas particularly special is how customizable they are. Some prefer just two layers for a lighter plate, while others go tall and generous with three or more. The addition of a fried egg on top—a longtime diner tradition—adds richness and transforms the dish into something truly memorable.
This dish works beautifully for a weeknight dinner, yet it’s impressive enough to serve guests. The ingredients are simple, the assembly is fun, and the flavor is deeply comforting. Whether you’re craving classic New Mexican fare or introducing someone to its bold flavors, this recipe delivers every time.
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Serve your stacked enchiladas with a side of lettuce, tomato, and onion for contrast, and let the warm red chile sauce tie everything together. It’s a plate that feels like home, no matter where you’re enjoying it.
Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients
• 1 lb ground beef
• 1 tbsp oil
• 8–12 corn tortillas
• 2 cups red chile sauce (homemade or canned NM style)
• 2 cups shredded cheddar cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cumin
• Salt and pepper to taste
• Optional toppings: lettuce, tomato, onion, fried egg
Instructions:
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