Traditional New Mexico Red Chile Cheese "Stacked" Enchiladas

Total Time:
1 hr 30 min
Prep:
30 min
Cook:
1 hr

Yield:
2 servings
Level:
Intermediate

Ingredients
  • 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)
Directions

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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    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.
    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...
    My Favorite! Just finished a plate! Real chile makes the difference!
    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.
    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.
    Mexican oregano is as traditional Mexican as it gets.
    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.
    Perfect!!
    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!
    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
    My husband grew up in New Mexico and taught me how to make stacked enchiladas. Use canned Red Chili sauce - it's just as good. We also quickly fry our corn tortillas in vegetable oil until crisp. We also use olives, green chilies, and lettuce between the layers. Some family members have also added taco flavored hamberger meat. Bit family hit!
    Like the creativity. I use left over baked pieces of chicken, tossed in a bag of Guapo chile powder, garlic powder, cumin, salt and black pepper. Then I fry the chicken pieces in olive oil and some butter. Amazing.
    That's pieces of chicken about 3/4" square.
    This was so delicious, talk about a tasty dish! When people like Dana make comments like that....I can't help but wonder if they did something wrong..
    First shot at using dried peppers and this was the most fantastic sauce i have ever made. may be better to hidrate the peppers in chicken stock not sure, but using water rocked. added some onion powder for a bit more flavor. This was fantastic.
    I did not make the sauce - I used a New Mexico red chili sauce that I bought. Which is just as good as making it yourself. I grew up in food like this and it reminded me of being a kid. I will be making this again.
    Just made the red chile sauce for this recipe and I was stunned when I realized the recipe for the sauce was wayyyyyy off. I had to use triple the amount of water to puree the soaked chiles and six cloves of garlic is just too much. I love enchiladas but this recipe is a disaster and I just don't believe that the others who reviewed this recipe actually made it. Now my whole house smells like garlic. I'm bummed!
    This was wonderful. I remember my Grandmother making this when she was alive every time we went to see her in Las Cruces. Although she called it, "Enchilada Casserole".
    This is the exact way that I as a native New Mexican grew up eating enchilads New Mexico Style. This is the way it is done!
    This is a great recipe, and a snap. Especially flavorful with the tortillas "dipped" in oil. Yum. I usually make it with some shredded pork marinated in an adobo marinade. My only issue with this is the sauce. Be prepared to add a lot of water to get to a medium consistency, and watch the recipe if you have heat sensitive fellow eaters. As given here it's been too hot for some of my family & friends.
    Very simple recipe and very authentic I have had these on numerous occasions with mexican friends of mine and this reciope is as exact as theirs as you can get
    very spicy, and very good could be lighten up some but still very good
    The last time I had these stacked enchiladas was 25 years ago in a restaurant in, of all places, Ann Arbor, MI. The place has since gone out of business. I've searched for years for this recipe. It's perfect. Just as I remember. Even up to the fried egg on top. Thank you so much for this recipe.
    This is the first recipe I've come across that captures the enchiladas I was taught as a native New Mexican. Excellent! Thank you.
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