New Mexico Style Stacked Red Enchiladas

New Mexico Style Stacked Red Enchiladas

New Mexico Style Stacked Red Enchiladas bring together everything that makes Southwestern comfort food unforgettable: silky red chile, tender tortillas, savory beef, and plenty of melty cheese. Instead of rolling enchiladas, this classic New Mexican method layers the ingredients into hearty stacks — each one drenched in deep, earthy red chile sauce. The result is saucy, bold, and irresistibly comforting, with flavors that only get better as the layers meld together.

The red chile is the star here. Whether using homemade or store-bought, the sauce should be rich, smooth, and full of that unmistakable New Mexican depth. Paired with lightly softened corn tortillas and seasoned beef, the dish becomes a beautiful balance of earthy heat and cozy richness. Baking the stacks creates a bubbly, golden top layer, while everything beneath stays soft and luxurious.

To honor tradition, these enchiladas are often finished with a perfectly fried egg on top — a simple addition that elevates every bite with creamy richness. A dusting of black pepper and a drizzle of extra chile sauce ties everything together in true Southwestern fashion.

This dish is ideal for weeknight comfort, holiday gatherings, or anytime you’re craving a taste of New Mexico. Layered, saucy, and full of flavor, it’s an unforgettable classic.

Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

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

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil and sauté the onion and garlic until softened. Add the ground beef, season with salt and pepper, and cook until browned. Stir in 1/2 cup of the red chile sauce.
3. Lightly heat the tortillas in a dry skillet for a few seconds per side to soften and prevent cracking.
4. Spread a thin layer of red chile sauce in the bottom of a baking dish.
5. Add a tortilla, a spoonful of beef mixture, a sprinkle of cheese, and a drizzle of red chile sauce.
6. Repeat the layers until all tortillas are used, finishing with sauce and a generous layer of cheese on top.
7. Bake for 15 minutes, or until the cheese is melted, bubbly, and lightly golden.
8. Optional: Top each enchilada stack with a fried egg and a sprinkle of black pepper before serving.

Variations

• Replace ground beef with shredded pork or rotisserie chicken.
• Add sautéed spinach, squash, or mushrooms for extra veggies.
• Mix queso fresco into the cheese blend for a more traditional flavor.
• Swap red chile for green chile to make a Christmas-style stack.

Tips

• Use Hatch red chile for authentic New Mexican heat and depth.
• Lightly frying or heating tortillas prevents them from crumbling as you layer.
• For extra saucy enchiladas, warm additional chile sauce and serve on the side.
• Don’t skip the fried egg — it adds richness and captures the true New Mexico experience.