📍 New Mexico

New Mexico stacked enchiladas

Name: New Mexico stacked enchiladas
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Ingredients: 12 corn tortillas; 8 dried New Mexico red chiles, seeded; 3 cloves garlic; 1 teaspoon cumin and oregano; 2 cups vegetable stock or water; 2 cups grated cheese (Monterey Jack or cheddar); 1 chopped white onion; 4 eggs; Oil for frying and salt

· Lunch

New Mexico-style enchiladas served stacked in flat layers, bathed in red chile sauce and crowned with a fried egg.

Editorial content by WorldBites · 2026-10-04 · Contact

⏱ 50 min🍽 4 servings📊 Intermediate🏷 Commonly associated🌱 Vegetarian

Preparation: 25 min
Cooking: 25 min
Waiting and resting: 0 min

History

Unlike the rolled enchiladas of central Mexico, the New Mexican tradition makes them stacked: corn tortillas layered with cheese and onion, covered in a sauce of ground dried red chile. It is a distinctive dish of the state, a heritage of the Hispanic cooking of the Southwest, usually finished with a fried egg on top.

Ingredients

Adjust quantitiesServings

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

1
Rehydrate the red chiles in hot water and blend them with garlic, cumin, oregano, salt, and broth until smooth.
2
Strain the sauce and cook it over low heat for about 10 minutes.
3
Pass each tortilla briefly through hot oil to soften it.
4
Assemble each portion by stacking sauce-dipped tortillas with cheese and onion between layers.
5
Cover with more sauce and cheese, and melt under the broiler.
6
Fry one egg per portion and place it on top before serving.