New Mexico Style Stacked Red Enchiladas

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.