Traditional New Mexico Red Chile Cheese "Stacked" Enchiladas
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- Recipe categories: Vegetables, Olive, Meat, Pork, Dairy, Cheese, Monterey Jack, Cheddar,
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Total Reviews: 21
Showing 11-20 of 21
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By silvachick02_11...
Colorado Spring...
on November 28, 2009
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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..
By cjdogs_12267378
tonganoxie, 55
on October 28, 2009
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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.
By leslilindgren
Kona, HI
on October 22, 2009
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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.
By dmhopkins_8870672
Wichita, KS
on August 07, 2009
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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!
By ardane1_9984111
Mobile, AL
on March 11, 2008
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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".
By lenoir_8172338
Las Cruces, NM
on August 19, 2007
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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!
By s1rude_7375728
Baltimore, MD
on June 05, 2007
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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.
By scottybygodsmit...
mountain view, OK
on March 20, 2007
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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
By acetl200_6973161
Girard, PA
on January 03, 2007
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very spicy, and very good could be lighten up some but still very good
By slam_5990942
Auburn, AL
on August 28, 2006
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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.