Traditional New Mexico Red Chile Cheese "Stacked" Enchiladas

Total Time:
1 hr 30 min
30 min
1 hr

2 servings

  • 6 corn tortillas
  • Oil (optional)
  • 1 1/2 to 2 cups red chile sauce, recipe follows
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 1/2 small chopped onion
  • 2 fried eggs
  • 1 cup shredded lettuce
  • 3/4 cup chopped tomato
  • Red Chile Sauce:
  • 20 dried chile pods
  • 1/4 cup water
  • 6 garlic cloves
  • Salt
  • Pinch Mexican oregano
  • 1 pound diced pork (optional)

Preheat the oven to 350 degrees F. Each serving will contain 3 corn tortillas. Take the tortilla and dip it in hot oil or dip it in the red chile sauce and put on plate. Top this with cheese and onion and more sauce and put another dipped tortilla on top and repeat this 2 times. Heat in the oven or under the broiler until cheese melts and top with a fried egg. Garnish the plate with the lettuce and tomato. You can serve this with fried potatoes or pinto beans.

To make a casserole, you can layer the above in a baking dish with the final layer on top being cheese, do not put eggs on the casserole. Bake for about 20 minutes, until all is warm and melted. Garnish with lettuce and tomato. Can also serve with sour cream, chopped olives and guacamole.

Red Chile Sauce:

Remove the stems and seeds of the chile pods. Soak the pods in water or simmer on stove for about 10 minutes. Place chile and garlic in a blender with 1/4 cup water and puree until smooth. (Use 6 to 8 pods of chile and 2 cloves of garlic at a time, which will make the puree smoother and easier to work with.) Add more water as needed to get a medium consistency. In a sauce pan, add pureed chile with Mexican Oregano and salt to taste. Bring to a slow boil, and then simmer for 20 minutes. Pork can be browned and added to sauce while simmering.

Yield: 3 cups

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4.4 22
This is very close to southern New Mexico red enchiladas too. The only suggestion I have is to process the chile less and then run it through a food mill, press, or strainer for a smoother sauce. Some blenders leave the sauce a little gritty. We sprinkle the onion on raw after the enchilada has been heated and the egg has been added. (The food mill removes the tiny pieces of the tough chile skin and any seeds). I make the basic sauce and freeze in muffin tins and finish it up when I am ready to use it in recipes. (Remove from tins once frozen and freeze in plastic freezer bags.) item not reviewed by moderator and published
I live in south Texas and I've had this type of enchilada preparation at local Mexican restaurants and, to be honest, hated them. I made this sauce using some peppers I dried from last year and I think it's one of the best enchilada sauces I've ever tasted. I did add a little lime juice to the mixture (very little just to give it a wider range of flavor but, even without the lime, it is awesome. Definitely will make again. item not reviewed by moderator and published
One of my all time favorite meals. Homemade sauce is a MUST. I get my pods from Duran and Sons in Derry New mexico. You can get mild to Hot varieties. I like sharp cheddar, sweet onion and a side of homemade frijoles. It is a pretty dish framed with chopped iceburg/lettuces and a dill pickle!! Avocado slices are also tasty with this. Our family has been making these enchies since the 1920's!! It is addicting once you experience great red chile made from scratch. Yum Yum... item not reviewed by moderator and published
My Favorite! Just finished a plate! Real chile makes the difference! item not reviewed by moderator and published
very disappointed! i searched specifically for a bobby flay recipe, thinking it would have a lot of heat and complexity of flavor. it was bland and boring. item not reviewed by moderator and published
This is a truly traditional New Mexican dish and recipe. New Mexican cooking is not Mexican cooking and should not judged as such. Both are good in their own way, just different. New Mexican dishes will never taste the same with a canned chile (scary, as is true with any home cooking. The dishes are simple yet have great flavors. Please do not use any addition such as olives or the like (Que bummer. The only thing is this recipe I would change is oregano, this i not Italian food. My mother always made stacked enchilada, I never had a folded one until I went to a restaurant, they are just as yummy. que buena es la comida de Nuevo Mexicp. Thank you Bobby Flay is not messing up out recipe. item not reviewed by moderator and published
My favorite dish!!! Try them at the cortez restraunt or Lucies in Carlsbad NM. My Mom makes them the best. The fried eggs and homade tortillias chips make it. item not reviewed by moderator and published
Perfect!! item not reviewed by moderator and published
This IS the authentic red sauce recipe. A little Mexican lady from the old country taught it to me years ago. I use 1/2 hot NM chilis and 1/2 mild or NM dolce to control the heat; yes, plenty water for consistency, and lots of garlic. i make the sauce in large batches and freeze it in small, that way we can throw together really quick meals w/out much mess. My father even loves this sauce for breakfast over his fried eggs w/out the cheese or tortilla, reminiscent of his years in west TX and southern NM. The peppers are kind of rough on his 80 year old stomach, so maybe we should try the method suggested by Albert (below); however, I don't think we have a source here for NM red chilis w/ enough meet to squeeze from the skin, so we always use the dried ones and always use the Vita-Mix. ENJOY! item not reviewed by moderator and published
Blasphemy! You cannot use a blender if you are making authentic chile clorado. THE IDEA IS TO SEPARATE THE MEAT OF THE CHILE FROM THE SKIN.THE SKIN IS EDIBLE BUT CAUSES STOMACH DISCOMFORT.tHE ONLY ACCEPTABLE WAY IS TO SQUEEZE THE CHILE BY HAND AND STRAIN IT SO NO SKIN GETS THROUGH. am item not reviewed by moderator and published
Mexican oregano is as traditional Mexican as it gets. item not reviewed by moderator and published

Not what you're looking for? Try:

Christmas-Style Stacked Enchiladas

Recipe courtesy of Food Network Kitchen