Dinner

New Mexico Stacked Enchiladas Recipe

ByCharlotte Montgomery November 23, 2025November 23, 2025

Introduction

New Mexico Stacked Enchiladas are a flavorful and satisfying dish featuring layers of tender corn tortillas, seasoned ground beef, roasted Hatch green chiles, and melted cheese. Topped with fresh tomatoes, crisp lettuce, and a fried egg, this recipe brings a delicious Southwestern taste right to your table.

A stack of two thick, dark brown, crispy-edged savory pancakes forms the base layer on a white embossed plate, topped with melted cheese that is golden and slightly browned, covered partly by light green shredded lettuce. Above this is a bright yellow sunny-side-up egg with a shiny yolk and white edges draping gently over the stack. Small chunks of red tomato are placed around the plate. The dish sits on a white marbled textured surface with blurred white cups in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups New Mexico Red Chile Sauce (or Enchilada Sauce)
1 pound ground beef (browned)
1 cup sweet onion (chopped)
4 Hatch green chile peppers (roasted, peeled, and chopped or 1 4-ounce can chopped Hatch chile peppers)
2 cups shredded Mexican Blend cheese
2 tomatoes (chopped)
Chopped lettuce for topping
6 yellow corn tortillas
1/4 cup vegetable oil (canola oil works well)
2 eggs (fried over easy or over medium)

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit.
Step 2: In a frying pan, brown the ground beef with the chopped sweet onion until fully cooked. Drain excess grease, then stir in the roasted and chopped Hatch green chile peppers. Set aside.
Step 3: Heat the vegetable oil in a frying pan over medium-high heat until hot enough that the tortillas bubble when lowered in. Fry the corn tortillas one at a time for about 30 seconds each. Place the fried tortillas on a plate lined with paper towels and cover with another paper towel to keep warm.
Step 4: To assemble the enchiladas, use an oven-proof dish (such as a Comal). Place one tortilla down, then top with 1/4 cup of the seasoned ground beef mixture, 1/4 cup of New Mexico Red Chile Sauce, a generous sprinkle of shredded cheese, and some chopped tomato. Repeat this layering with a second tortilla and the same ingredients. Place a third tortilla on top and finish with cheese and sauce.
Step 5: While assembling, fry two eggs to your preferred doneness (over easy or over medium).
Step 6: Bake or broil the stacked enchiladas until the cheese is melted and bubbly. Serve immediately, topped with additional chopped tomatoes, chopped lettuce, and the fried eggs. Optional toppings include a dollop of sour cream and diced raw onions after baking.

Tips & Variations

Roasting your own Hatch green chiles adds authentic flavor, but canned chopped Hatch chiles can be used for convenience.
Try adding a sprinkle of fresh cilantro or a squeeze of lime for extra brightness.
For a vegetarian version, substitute the ground beef with cooked black beans or sautéed mushrooms.
Using fresh corn tortillas and frying them briefly helps create a pliable texture that layers beautifully and absorbs the sauce well.

Storage

Store leftover stacked enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit until warmed through, or microwave in short intervals. The fried egg topping is best added fresh at serving, but you can store it separately and reheat gently if needed.

How to Serve

A stack of three thick, crispy brown pancakes with a melted golden cheese layer on top, followed by shredded green lettuce, and crowned with a bright sunny yellow and white fried egg; the dish is served on a detailed white plate, with small diced red tomatoes around the base, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flour tortillas instead of corn tortillas?

Traditional stacked enchiladas use corn tortillas for authentic flavor and texture, but flour tortillas can be substituted if preferred. Keep in mind that flour tortillas may be softer and less able to hold the layers firmly.

What can I do if I don’t have New Mexico Red Chile Sauce?

If you can’t find New Mexico Red Chile Sauce, you can substitute with a good-quality enchilada sauce or make a homemade red chile sauce using dried New Mexico chilies or other mild red chilies. Adjust the heat level to your taste.