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.
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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:
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