Traditional New Mexico Red Chile Cheese "Stacked" Enchiladas

Show: Episode:

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 21 Reviews
Total Time:
1 hr 30 min
Prep
30 min
Cook
1 hr 0 min
Yield:
2 servings
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 21 reviews

  • on June 24, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 02, 2011

    Flag

    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...

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 19, 2011

    Flag

    My Favorite! Just finished a plate! Real chile makes the difference!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Veggie Cheese Enchiladas

Veggie Cheese Enchiladas

By: Aida Mollenkamp
Rated 5 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.