New Mexican Stacked Enchiladas Recipe

Name: New Mexican Stacked Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 corn tortillas; shortening; 2 onions, chopped; 2 cups lettuce, coarsely chopped; 3 cups sharp cheddar cheese, grated; 4 eggs (for serving); For the Red Sauce; 2 tablespoons shortening; 2 tablespoons flour; 3/4 teaspoon salt; 1/2 teaspoon garlic salt; 1/4 - 3/4 cup red chili pepper, powder* (use good quality); 2 cups cold water; oregano (optional); cumin (optional)

Servings: persons

12 corn tortillas
shortening
2 onions, chopped
2 cups lettuce, coarsely chopped
3 cups sharp cheddar cheese, grated
4 eggs (for serving)
For the Red Sauce
2 tablespoons shortening
2 tablespoons flour
3/4 teaspoon salt
1/2 teaspoon garlic salt
1/4 - 3/4 cup red chili pepper, powder* (use good quality)
2 cups cold water
oregano (optional)
cumin (optional)

1
Red Chile Sauce:
2
Heat 2 tablespoons shortening in medium saucepan on medium heat. Stir in flour and cook for one minute (don't stop stirring).
3
Add Chile powder and cook for an additional minute.
4
Gradually add water and stir, making sure that no lumps form.
5
Add seasonings to sauce and simmer on low heat for 10-15 minutes.
6
Enchiladas:
7
350 degree fahrenheit oven.
8
Heat 1/2 inch of shortening in heavy pan at medium-high heat.
9
Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels.
10
Assemble the enchiladas by placing 1/4 cup sauce (as base for each tortilla) in an oven-proof dish or plate, followed by a tortilla. Another 1/4 cup sauce, 1/4 cup cheese, and some onion. Repeat twice. Top with remaining sauce.
11
Place in oven at 350 degrees for 15 minutes, or until the cheese melts.
12
Top with a fried egg and garnish with lettuce to serve.
13
*To make your own Chile Powder: 16 dried New MexicoRed Chile pods, stems removed. Place 2-3 pods in a blender and finely grind them on low speed. Add more pods until the lower portion of the jar is full. Empty container and continue to process until all pods are ground. *Note: The more seeds you leave in the pods the hotter your chile power will be.

795

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 corn tortillas, shortening, 2 onions, chopped, 2 cups lettuce, coarsely chopped, and more.

Yes, New Mexican Stacked Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

New Mexican Stacked Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions