Traditional New Mexico Red Chile Cheese "Stacked" E

Name: Traditional New Mexico Red Chile Cheese "Stacked" Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 20 dried chile pods; 1/4 cup water; 6 garlic cloves; Salt; Pinch Mexican oregano; 1 pound diced pork (optional)

Servings: persons

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

1
Preheat the oven to 350 degrees F. Each serving will contain 3 corn tortillas.
2
Take the tortilla and dip it in hot oil or dip it in the red chile sauce and put on plate.
3
Top this with cheese and onion and more sauce and put another dipped tortilla on top and repeat this 2 times.
4
Heat in the oven or under the broiler until cheese melts and top with a fried egg.
5
Garnish the plate with the lettuce and tomato.
6
You can serve this with fried potatoes or pinto beans.
7
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.
8
Bake for about 20 minutes, until all is warm and melted.
9
Garnish with lettuce and tomato.
10
Can also serve with sour cream, chopped olives and guacamole.
11
Remove the stems and seeds of the chile pods.
12
Soak the pods in water or simmer on stove for about 10 minutes.
13
Place chile and garlic in a blender with 1/4 cup water and puree until smooth.
14
(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.)
15
Add more water as needed to get a medium consistency.
16
In a sauce pan, add pureed chile with Mexican Oregano and salt to taste.
17
Bring to a slow boil, and then simmer for 20 minutes.
18
Pork can be browned and added to sauce while simmering.

824

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 14 ingredients. The key ingredients include: 6 corn tortillas, Oil (optional), 1 1/2 to 2 cups red chile sauce, recipe follows, 1 cup shredded cheddar or Monterey Jack cheese, and more.

Yes, Traditional New Mexico Red Chile Cheese "Stacked" Enchiladas falls under the Meat & Poultry 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!

Traditional New Mexico Red Chile Cheese "Stacked" Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions