Stacked Enchiladas are a classic Southwestern comfort food—especially popular in New Mexico. Unlike traditional rolled enchiladas, these are layered more like a lasagna, making them easier to assemble and just as satisfying.
Here’s a delicious recipe to get you started:
🌶️ Stacked Enchiladas Recipe (New Mexico Style)
🕒 Total Time: ~45 minutes
Serves: 4–6
🧂 Ingredients:
For the Enchiladas:
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12 corn tortillas (softened, lightly fried or steamed)
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2 cups cooked shredded chicken, ground beef, or beans (your choice)
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2 cups shredded cheddar or Monterey Jack cheese
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1/2 cup chopped onion (optional)
For the Red Chile Sauce:
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2 tbsp oil or butter
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2 tbsp all-purpose flour
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2 tbsp chili powder (New Mexico red chile powder preferred)
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1/2 tsp garlic powder
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1/2 tsp cumin
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1/2 tsp oregano
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1/4 tsp salt (to taste)
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2 cups chicken or vegetable broth
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1 tbsp tomato paste (optional)
🔪 Instructions:
1. Make the Red Chile Sauce:
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In a saucepan, heat oil over medium heat.
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Whisk in flour to make a roux. Cook 1–2 minutes until golden.
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Stir in chili powder, garlic powder, cumin, oregano, and salt.
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Slowly whisk in the broth and tomato paste (if using).
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Simmer for 10 minutes until thickened. Adjust seasoning.
2. Prepare the Tortillas:
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Lightly fry tortillas in oil to soften, or microwave with a damp paper towel to make them pliable.
3. Assemble the Stacks:
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Preheat oven to 375°F (190°C).
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In a greased baking dish or individual oven-safe plates:
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Spread a little sauce on the bottom.
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Place a tortilla.
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Add some meat or beans, cheese, onion, and sauce.
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Repeat for 2–3 layers (usually 3 tortillas per stack).
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Top with more sauce and cheese.
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4. Bake:
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Cover with foil and bake for 20 minutes.
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Remove foil and bake another 5–10 minutes until bubbly and slightly browned.
🥑 Suggested Toppings:
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Chopped cilantro
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Sliced avocado or guacamole
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Sour cream
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Pickled jalapeños
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Fried egg (traditional NM-style!)