Description

New Mexico Stacked Enchiladas are a flavorful layered dish featuring ground beef, roasted Hatch green chiles, New Mexico Red Chile Sauce, and melted Mexican cheese, all stacked between lightly fried corn tortillas and topped with fresh tomatoes, chopped lettuce, and a fried egg. Baked to bubbly perfection, this dish brings authentic Southwestern flavors perfect for a hearty meal with plenty of leftovers.

Ingredients

Scale

Sauce and Meat

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)

Layers and Toppings

6 yellow corn tortillas
2 cups shredded Mexican Blend cheese
2 tomatoes (chopped)
Chopped lettuce for topping
2 eggs (fried over easy or over medium)

Cooking

1/4 cup vegetable oil (canola oil works well here)

Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the assembled enchiladas.
Cook Beef Mixture: Brown the ground beef and chopped sweet onion in a frying pan until fully cooked. Drain any excess grease, stir in the chopped Hatch green chiles, and set the mixture aside.
Fry Tortillas: Heat vegetable oil in a frying pan over medium-high heat until hot enough that a tortilla bubbles when lowered in. Fry each corn tortilla individually for about 30 seconds, then place them on a plate lined with a paper towel. Cover with another paper towel to keep them warm during the process.
Assemble Stacked Enchiladas: Using an ovenproof dish such as a Comal, lay down one fried tortilla. Top it with a quarter cup of the ground beef mixture, a quarter cup of New Mexico Red Chile Sauce, a generous sprinkle of shredded cheese, and some fresh chopped tomatoes. Repeat the layering with a second tortilla and the same ingredients. Place a third tortilla on top and finish with cheese and sauce.
Fry Eggs: While assembling, fry two eggs over easy or over medium as preferred for topping.
Bake to Melt: Place the assembled stacks in the oven and bake or broil until the cheese is melted and bubbly, creating a hot, satisfying finish.
Serve: Serve the enchiladas immediately topped with additional fresh chopped tomatoes, chopped lettuce, and the fried eggs. Optionally, add a dollop of sour cream and diced raw onions on top after baking for extra flavor.

Notes

Use freshly roasted Hatch chiles for authentic flavor, or canned chopped Hatch chiles as a convenient substitute.
Frying the tortillas first helps them hold their shape and adds a crisp texture to each layer.
The dish serves two generously, with plenty of leftovers, making it ideal for a hearty meal or next-day enjoyment.
You can adjust the spice level by choosing mild or hot New Mexico Red Chile Sauce.
Sour cream and raw diced onions are optional toppings that complement the layers nicely.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: New Mexican Southwestern

Keywords: New Mexico, stacked enchiladas, Hatch green chile, red chile sauce, Mexican cheese, layered enchiladas, Southwestern cuisine