Traditional New Mexico Red Chile Cheese "Stacked" Enchiladas

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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.

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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...

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

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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.

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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.

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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.

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Perfect!!

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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!

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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

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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!