Traditional New Mexico Red Chile Cheese "Stacked" Enchiladas

Recipe courtesy Nedra Valdez

Show: FoodNation With Bobby FlayEpisode: Albuquerque

Rated: 5 stars out of 5Rate itRead users' reviews (11)

RECIPE
COMMENTS & REVIEWS(11)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
2 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 30 min

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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

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:

20 dried chile pods
1/4 cup water
6 garlic cloves
Salt
Pinch Mexican oregano
1 pound diced pork (optional)

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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Comments & Reviews

recipe Traditional New Mexico Red Chile Cheese "Stacked" Enchiladas
darren tonganoxie, KS 10-28-2009
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The best red chili sauce!
Rated: 5 stars out of 5

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. Read more
recipe Traditional New Mexico Red Chile Cheese "Stacked" Enchiladas
Lesli Tucson, AZ 10-22-2009
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Very good
Rated: 5 stars out of 5

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. Read more
recipe Traditional New Mexico Red Chile Cheese "Stacked" Enchiladas
Dana Wichita, KS 08-07-2009
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Awful
Rated: 1 stars out of 5

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! Read more
recipe Traditional New Mexico Red Chile Cheese "Stacked" Enchiladas
Amanda Mobile, AL 03-11-2008
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Just like Grandma made..
Rated: 5 stars out of 5

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".Read more
recipe Traditional New Mexico Red Chile Cheese "Stacked" Enchiladas
James Las Cruces, NM 08-19-2007
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Exactly
Rated: 5 stars out of 5

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!
recipe Traditional New Mexico Red Chile Cheese "Stacked" Enchiladas
Sean Baltimore, MD 06-05-2007
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Mmm, fried tortillas
Rated: 4 stars out of 5

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.Read more